SC - Trying new stuff

[Diamond]

I did put it in a colander lined with muslen (?) as the instructions said.
After about 5 hours I gathered the corners and made a bag to squeeze it but
not much fluid came out. after doing this every half hour for 2 more hours
and not noticing any real difference I put it in a sealed container.
I am doing this for a test run for the feast I am doing at the end of the
month. Everyone who shows up at my house tomorrow gets to taste it.
Thanks,
Arabella

- ----------
> From: LrdRas at aol.com
> To: sca-cooks at Ansteorra.ORG
> Subject: Re: SC - Trying new stuff
> Date: Monday, September 07, 1998 10:55 PM
> 
> In a message dated 9/7/98 10:36:58 PM Eastern Daylight Time,
> nordgate at worldnet.att.net writes:
> 
> << I was supposed to come out with a ricotta type cheese but instead I've
got
> cream
>  cheese. I'm not sure what I did wrong. It tastes fine but I am going to
have
> to put it in a mold. I also made some of Mistress Christiana's Brwi. It
turned
> out fine. If anyone out there makes cheese let me know what I did wrong.
>  Thanks,
>  Arabella >>
> 
> Did you put it in a cheesecloth and hang it to dry? This would allow the
whey
> to thouroghly drain from it and should change the texture also. Many
times
> cheeses were pressed in molds to achieve the final product. This is off
the
> cuff, so to speak, but I have made yogurt cheese before and hang it in
> cheesecloth for a couple of extra days under refrigeration. This dries it
out
> somewhat and makes for a superior product, IMO.
> 
> Hope this helps.
> 
> Ras
>
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