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Roman recipes
(Curds with honey)

By Athenaeus, The Partying Professors

The text below is a bit garvbled and we don't have the ancient text yet... This recipe works great with Greek yoghurt.

Original recipe:

Translation: Curds are made like this: pour honey into some milk, squeeze it out, put in a bowl and leave it to thicken. If you have a fine sieve to hand, turn the bowl into this, and allow the whey to run off. And when you think it has thickened, take away the bowl and place the curds on a silver dish, and the pattern of the sieve will be on top. But if you do not have any sieves, use new fans, with which the fire is fanned; for they do the same job.


  • 400 g/14 oz greek yoghurt
  • 4 tbsp honey


  • Arrange the yoghurt on four small plates.
  • Use a spoon to make small mounds and a knife and draw the blade to score a hatched pattern on the surface.
  • Pour a spoonful of honey over each mound and serve.
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