SC - NRW Feast Recap - costing issue

[Stefan li Rous]

sca-cooks at ansteorra.org wrote:
< < < <   You could even make your own -- 
soft cheese can be made very easily, without special equipment.  
The main difference between one soft cheese and another is the 
kind of milk it's made from, and the fat content.  Goat milk will give 
you a different taste than cow.  And some of the soft cheese 
recipes call for milk + cream. > > > > >

the other difference of note is the curdling agent used.  Rennet creates a far different curd than does an acid like lemon juice or vinegar, or a bacteria culture.  Yougurt cheese is terribly simple, just tie your yougurt in a cloth for overnight, over a bowl . . . fresh soft cheese.  I don't have medieval cheese references, but have seen the variety of results from the different curdlers as well as cooked curd vs. uncooked curd.

niccolo difrancesco