talana1 at hotmail.com
Wed May 7 13:39:36 PDT 2008
Mozarella (can be done in 30 minutes, I'm not kidding)
Ricotta (made from the whey from making another cheese)
And a whole bunch of others in the category of "fresh" cheeses are not aged. Some are made with an acid such as vinegar or lemon juice, others are made with rennet.
Check out newenglandcheesemaking.com for supplies, recipes, and instructions. I bought the 30-minute mozarella kit and by gum, it works!
If you go to foodnework.com and search for cheese recipes, you'll find a few.
> Date: Wed, 7 May 2008 13:53:01 -0500
> From: Kahn at West-Point.org
> To: northkeep at lists.ansteorra.org
> Subject: Re: [Northkeep] Interesting
> But it takes at least a year to make Parmesan cheese! It takes at least
> several months to make a mild cheddar (longer for medium, longer still for
> sharp). I guess it's a little too late for *that*! :-)
> So what goes on at a Grub and Garb? How does the food competition work?
> Would one cut the cheese on site or at home ahead of time in order to
> prepare, say, a carved-cheese subtlety? (That's entirely beyond my
> abilities - I just wanted to say "cut the cheese.") Does the "Garb" part
> of the name imply we wear garb or that we work on garb while there? Does
> the Grub part mean food for all? If so, what monetary or culinary
> contributions should I make? Should I bring feast gear? Is it an
> appropriate site/setting/occasion to bring along a little of the
> experiments with cider I've been trying to see if anyone would be willing
> to sample them and offer an opinion?
> Isn't it fun to have someone new to the group who isn't afraid to ask
> irritatingly detailed questions?
> In Service,
> Miles Grey
> Baron Ian wrote:
> > What is really interesting is that this months Grub and Garb food
> > competition is themed around Cheese.
> > Mercedes wrote:
> >> There is a dairy farm in Talala (where the heck is Talala?) that offers
> >> a hands on milking and cheese making workshop. Here is a link to their
> >> webpage, in case anyone is interested. It's $50 per person, so not
> >> insubstantial, but I'm guessing that if that's something that interests
> >> you it would probably be well worth it.
> >> http://oklahomarawmilk.com/WorkshopRegistration.html
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