SC - Hello
Tyrca@aol.com
Tyrca at aol.com
Mon Nov 3 10:46:34 PST 1997
In a message dated 97-11-02 17:00:25 EST, you write:
<<
IIRC, there is a recipe for cream cheese in Elinor Fettiplace's Receipt
Book, which involves letting cream sour overnight, and then pouring it
onto a large damask napkin, spreading it thinly. You leave it to drain,
and then roll it up like Lady Aoife's favorite, cabbage cream.
Adamantius >>
This sounds like what happens when you put yogurt in a strainer, and let it
sit overnight. No problem with letting butterfat slip out, there is none.
Makes a nice sauce, just not as "hard" as room temperature as cream cheese.
Tyrca
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