SC - Camp Splitting

[kathe1@juno.com]

This is wonderful - and a great demonstration of the economy (in both
senses of the word) of the time.

Can I just check one point - I understood that cheddaring was a 16th
century invention - that hard cheeses prior to that were the crumbly
types such as Wensleydale, Cheshire etc.  I'd love to hear any comments.

Caroline

> -----Original Message-----
> From:	Marilyn Traber [SMTP:margali at 99main.com]
> Sent:	Monday, June 29, 1998 10:21 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC - cheese grand slam
> 
> I will try to hunt it up.
> In Hartford near the house of a friend is a farm that sells the raw
> milk,
> and I got into cheesemaking to get the curds[comfy food from
> childhood, I
> like the way they squeek when you eat them...] I  haven't really tried
> using
> store milk for the cheese, but it is supposedly possible.
> I basically wanted to show how they would have been thrifty with the
> milk in
> period, basing it on some pensy dutch cooking my mom learned from her
> grandmother, a fair number of books on dairy and cheese making, and in
> reading a few of our basic recipe books and the infamous food in
> history and
> some others. To give a rough idea, recreating a typical 2 day segment
> of a
> period small farm by letting a gallon of milk[representing the average
> days
> milk from 2 cows] settle and separate out on a cool room[a mini fridge
> with
> the temperature set at 50 to emulate a buttry in the summer, as this
> was the
> first week of september.] I took the cream and made the butter. I took
> the
> second gallon of milk and combuned the 2 to be the secon days milking.
> I
> brought it up to temperature, addedd the rennet and let it curd up. I
> cut
> the curd and did a light cheddaring[bring it to 100 fahr for 2 hours]
> and
> drained off the whey. I recut the curds and salted half of them, and
> for
> dietary reasons didn't salt the other half. I pressed them by bundling
> the
> curds in chesecloth and setting them between 2 plates with weights on
> top.
> After 2 days, they were green cheese. The whey I made into 1 qt of
> lemonaid
> by juicing 8 lemons and mixing in an equal amount of honey and turning
> into
> a syrup, then dilluting with the whey. The best way i can suggest of
> faking
> the tste out is by melting and clarifying a few tbsp of butter, and
> adding a
> few drops to a glass of lemonaid. That left me with about 1 gallon of
> whey,
> about 1  qt i took as is to show what plain whey was like, and I made
> 12
> loaves of bread with the rest. I took 2 of the loaves with me. I also
> explained that whey would have also gone to slop the pigs and
> chickens.
> As I said, it was very well recieved, and I had fun doing it. I got
> people
> to try the plain and lemon whey, the cheese and the bread with and
> without
> the butter. I was planning to make schimmercaise with some whey, but a
> garb
> attack took precedence and it burned beyond saving.
> margali
> -----Original Message-----
> From: Stefan li Rous <stefan at texas.net>
> To: SCA-Cooks maillist <SCA-Cooks at Ansteorra.ORG>
> Date: Monday, June 29, 1998 2:25 AM
> Subject: SC - cheese grand slam
> 
> 
> >WOW! Margali, I would really like to get a copy of your research
> paper to
> >add to the Florilegium if you are willing.
> >
> >Did you make these products from whole cow milk from the grocery or
> from
> >a different source?
> >
> >A whey based lemonade? My first thought is blech, but I would like to
> >hear more info on this. Perhaps your recipe? And any info indicating
> >this was a period beverage?
> >
> >Thanks.
> >  Stefan li Rous
> >  stefan at texas.net
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