SC - Re: german/prussian recipe, help needed

[Valoise Armstrong]

Adamantius

>This being a German dish, I suspect cottage cheese or "pot" cheese might
>be appropriate. Can anyone tell me what "hoop" cheese is? Is it a
>reference to the manner in which it is drained, in something like a flan
>ring? Or am I being logical again?

I don't know about "hoop" cheese, but since this is a German or Prussian
recipe, I suspect the cheese would be similar to Quark or Topfen which
consists of fresh curds. I don't know of a period recipe, but there is a
really simple one in Elizabeth Luard's  _The Old World Kitchen_. I haven't
tried it, but a friend of mine swears it comes out similar to the authentic
product.

Valoise
*****

Curd Cheese
Quark (Germany)
Topfen (Austria)

2 tablespoons plain yogurt or wine vinegar
or 5 tablespoons lemon juice [My friend used lemon juice]

2 quarts milk

You will need a sausepan, a bowl, and a sieve. If using yogurt, bring the
milk to a boil and leave to cool to finger temprature (100 F). Mix the milk
with the yogurt in a basin. Put it in a warm place for 4 to 5 hours to set
as solid as yogurt.

If using vinegar or lemon juice, stir into the milk and brig to a near boil
(200 F) in a bowl set in a saucepan of water. Remove and keep in a warm
place for 4 to 5 hours.

Pour into a sieve lined with a scalded clean cloth. After an hour put a
plate on top to weight and encourage the whey to drip through. The curds
are the cheese. Cover and store in a cool pantry, and it will keep for
about a week. Drink the whey, flavored with fruit juice, for your health-or
use it to make scones. Keep in the refrigerator and it within 2 days [If he
wasn't ready to use the whey right away, my friend said that he could
freeze it without any problems and use it later for baking.]


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