SC - uses for leftover almond crumbs?

[Maggie MacDonald]

I don't remember the name of the cheese now, but I made a soft Indian
cheese for Laurel Prize back in November.  It was made of milk and lemon
juice and spices with herbs.  The lemon juice was used to make the milk
curdle.  I used caraway seeds as spice for one batch, mint in the second,
and tarragon and dill in the third.

Sindara


At 09:19 AM 8/28/99 EDT, you wrote:
>
>
>Dear Gentles and Rude Mechanical's on said list,
>
>I am planning on beginning to make cheeses of all types, specializing 
>hopefully in period types and methods.  In looking at Stephan's files and 
>elsewhere on the net, I have seen a couple books mentioned.  Can anyone give 
>their opinions on these or where to begin.  Please note that unfortunately 
>Raw Milk is not available. I grew up on raw Guernsey and understand what
real 
>cream is.  I do a lot of sheep farmers in area. Oh how does one milk a ewe 
>(besides carefully). What regulations are there concerning using raw milk? 
>Does it still need to be pasteurized prior to making cheese, or can it be 
>done afterwards.  Are there Places to purchase Raw milk, or at this point in 
>my craft it won't make a difference.
>
>I have found the New England Cheese Supplier on the net.  Are there any
local 
>places to Mansfield, Ohio (half way between Cleveland and Columbus Ohio)
>Is it true that say Joann fabric cheese clothe does NOT work for
cheesemaking?
>
>
>
>The book titles that I have found interesting are:
>
>Cheese Making Made Easy
>Ricki Carrol, Contributor, Robert Carroll
>ISBN 0882662678
>
>And
>
>Lost Arts:  A cooks guide to making Vinegar, curing Olives, Crafting Fresh 
>Goat cheese and simple Mustards, Baking Bread and Growing Herbs
>
>Lynn Alley
>ISBN 0898156742
>
>Any other suggestions.
>
>Frederich
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