SC - NRW Feast Recap - costing issue
Stefan li Rous
stefan at texas.net
Tue Apr 17 23:00:01 PDT 2001
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
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