SC - real milk...
Suzanne Berry
sberry at primavera.com
Wed May 3 07:38:40 PDT 2000
Thinking about milk....
I can get that really whole milk - the nonhomogenized kind, with the cream
rising to the top. I've experimented with making butter (and letting the cream
sour a bit first) but have had very little luck with cheese. I've tried a
couple of the recipies from the florilegium, there's one with lemon juice I
remember..... does anyone have suggestions for what I might be doing wrong?
Should I be using skimmed milk for cheesemaking?
And, does anyone have suggestions for other recipies I should try with the
cream? I'm... well, not quite a novice cook, but not far from it....
Aislinn
Barony of Stonemarche
Meredith, NH, USA
More information about the Sca-cooks
mailing list