SC - My anti modern cheese thing was: toys for tot feast
Philip & Susan Troy
troy at asan.com
Thu Jul 27 06:51:02 PDT 2000
margali wrote:
>
> There are a couple of ways to accomplish herbed cheese - my favorite way to do it
> is to take the milk I am going to cheese and pitching the herbs into it and bring
> it up to temp, then inoculating it with the bacteria and rennet. Typically the
> herbs get bound into the structure of the cheese as it is coagulated by the
> rennet. This works best with fresh chopped herbs. If I am using dried herbs, I
> cut the curds, drain them and hand miz in the herbs , let stand overnight in the
> fridge and then put it into cloth to drain the excess whey off.
I seem to recall Columella saying certain herbs can be pulverized to
actually _be_ the coagulant. One of them IIRC, was sage.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
More information about the Sca-cooks
mailing list