Gebraten Milch - Roasted Milk (Grilled Cheese)

Gebraten Milch

Roasted Milk (Grilled Cheese)

Recipe found on Medieval Cuisine

Source: Daz bůch von gůter spise, 14th century collection of German recipes.

Original Recipe: (transcribe by Hans Hajek)

Wiltu machen ein gebraten milch

Wilt du machen ein gebraten milich. so nim die do niht veiztes zu si kummen und die gelebt si. den hafen zuslahe daz sie sanfte heruz glite uf ein biutel tuch. dor in bewint sie und beswer sie sanfte von erst. und dor noch laz sie ligen fon dem morgen biz hin zu abend. so snit sie dünne und spizze sie. besprenge sie mit saltze. und lege sie uf ein hültzinen rost. und la sie wol roesten. und wirf ein wenic pfeffers dor uf und betreyfe sie mit butern oder mit smaltze. obe ez fleischtac si. und gib sie hin.

Translation: (by Alia Atlas)

How you want to make roasted milk

How you want to make a roasted milk. So then take it (milk), not (too) fat to be thin, and which is curdled. Cover the pot so that it glides out easily onto a bag fabric. Bind it there in and beswer (lit. entreat, but press seems more logical) it, lightly from first, and there after that, let it lie from morning until the evening. So cut it thin and stick on a roasting spit. Sprinkle it with salt and lay it on a wooden grill and let it roast well. And throw a little pepper thereon and sprinkle it with butter or with fat, if it is a meat day, and give it out.

My Interpretation

Now, this looks delicious, but I don't have time to let it lie from morning until evening.  Further, I am strongly reminded of Halloumi cheese, which predates this recipe by several hundred years. Halloumi is set with rennet, not acid, so I'm not sure how consistent this is with the recipe's unspecified curdling. (note to self: ask Nancy)

Anyhow, for this one I'm going to cheat and just use Idaho Golden Greek Grilling Cheese from a local cheesemaker Ballard Family Dairy & Cheese