Dich Milleck
Dich Milleck is an ancient Walser dish from the Val d’Ossola made with bread, milk, cream and rennet: an essential recipe born from mountain cooking and the reuse of bread.
Ingredients
For 4 personeFor the preparation
To finish
Before you start
Method
Heat the milk and cream
Pour the milk and cream into a saucepan and heat gently without bringing to the boil.
The temperature must be compatible with the rennet used.
Add the rennet
Remove from the heat, add the rennet in the required dose and stir briefly.
Leave to coagulate
Cover and leave to rest until the mixture begins to thicken.
The time depends on the type of rennet.
Add the bread
Add the stale bread pieces and allow them to absorb the mixture, then heat very gently to combine.
The final consistency should remain soft and creamy.
Serve
Serve hot or warm, adjusting with a pinch of salt if desired.
Good to know
Tips
Use well-dried rustic bread. For the rennet, follow the dose and temperature indicated by the manufacturer, as concentration and strength may vary.
Variations
The proportions and consistency may vary according to family tradition; the historically documented base remains bread, milk, cream and rennet.
Storage
It is best enjoyed as soon as it is prepared. Any leftovers should be cooled quickly and stored in the refrigerator for up to 1 day.
Behind this recipe
VisitOssola lists Dich Milleck among the Walser-origin dishes of the Val d’Ossola and describes it as a dish made with milk, rennet, cream and bread.
