SC - Cressee webbed

[Olwen the Odd]

I remember churning butter.  In the winter it was more white.  My auntie 
made hard cheeses and soft.  Same event in coloration.  Could be because we 
were up north where it snowed alot.  Ahh, but the smell of the smoke-house 
still lingers in my memeory..
Olwen


>From: ALexandria Doyle <dragonlair at wireweb.net>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks <sca-cooks at ansteorra.org>
>Subject: SC - Cressee webbed
>Date: Mon, 10 Jul 2000 23:12:43 -0500
>
> > I have made cheese before (several times), but have never made a yellow
> > cheese.  Although, through my experience, I have learned that early 
>cream
> > (before modernization of the dairies) did have varying degrees of 
>yellow,
> > based on the diet of the cattle, and this would change from season to
> > season.
> >  Sometimes, cheese and butter would remain white, and sometimes it would 
>be
> > yellowish.
>
>
>Growing up my family had one cow for milk (In the old country according
>to my grandfather you had everything you needed to feed your family on
>one acre of land, my father had eight).  We had to process the milk and
>made our own butter as well.  The butter was VERY yellow, with nothing
>added to it.  I also remember my mother telling me of the early days of
>margarine when the packet of yellow dye was separate so the margarine
>couldn't be marketed as butter.
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