Slip is a sweet clabbered milk made with rennet; however, it lacks the complex acidity of cheeses and other clabbered milks because it requires no bacterial starter culture that would otherwise eliminate its natural
sweetness through fermentation. Popular in the nineteenth century, slip was traditionally served in the summer and spring months, when dairy cows produce abundant milk. Slip pairs well with other foods of spring and summer, particularly fresh berries, sweetened, if you like, with a drizzle of honey. Or serve it with honey, unrefined sugar, nutmeg, cinnamon, or cream.
MAKES ABOUT 2 CUPS
INGREDIENTS
- 2 tablespoons water
- 3 drops liquid rennet
- 4 cups whole milk (not ultrapasteurized)
INSTRUCTIONS
- Mix rennet and water in a bowl and set it aside.
- Warm the milk over very low heat until it reaches blood temperature (98° to 100°F).
- Stir the rennet mixture into the warm milk, cover with a lid, and let it sit at room temperature for about 6 hours, or until the whey separates from the curds.
- Place a fine-mesh sieve over a bowl and line it with a double layer of cheesecloth or a single layer of butter muslin. Pour the curds and whey into the cheesecloth-lined sieve and allow the curds to drain for about 6 hours, until they have thickened.
- Transfer the curds to a large mixing bowl and whip by hand with a whisk for 1 or 2 minutes, until smooth.
- Serve the slip at room temperature or slightly chilled. Alternatively, cover and store the slip in the refrigerator, but use it up within a day or so, as its texture becomes rubbery.
