SC - Scottish/british food terms

[Philip & Susan Troy]

Marilyn Traber wrote:
> 
> Gee, I make a sort of wierd breton version of a clotted cream by aging heavy
> cream in a sealed carton for about 1 month after the expiration date, then
> infecting it with a mesophilic cheese culture and letting it live in the fridge
> for another week. It is thickened and fairly solid with a slight nutty tang to
> the taste.
> margali

Sounds like Coeur a la Creme, or possibly a mascarpone variant, to me.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================