SC - yogurt Cheese 101?

[Stefan li Rous]

Ras commented:
> olwentheodd at hotmail.com writes:
> << Ras, do you bake your garlic first?  I have made pot cheese both ways 
> (baked 
>  and fresh garlic) and there is quite a nice difference.
>  Olwen >>
> 
> No. The recipe gives no indication that it should be baked so i never thought 
> of it. I will try this outside of feast though. It sounds good.

Unfortunately, we seem to have only the slimmest evidence for garlic
being baked and then used in a food in period and that wasn't a cheese. 
The following is from the garlic-msg file in the Florilegium.

I have come to like baked garlic myself. There are several recipes and
messages on technique on baking garlic in this file, but they are
modern and have no period basis behind them.

If anyone does have any additional information on baked garlic in
period, please bring it up here.
- -- 
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

> Date: Sun, 27 Sep 1998 17:35:00 -0500
> From: "Decker, Terry D." <TerryD at Health.State.OK.US>
> Subject: RE: SC - garlic, chicken
> 
> Stefan says,
> >>And I would be interested in additional good period recipes using garlic.
>  It does look like baked garlic is a modern invention though. :-(<<
> 
> Garlic sauce for all meats: take the garlic and cook it in the embers, then
> pound it thoroughly and add raw garlic and crumb of bread, and sweet spices,
> and broth; and mix everything together and boil it a little; and serve it
> hot.
> 
> Frati, Ludovico, Libro de cucina del secolo XVI, as presented in Redon, The
> Medieval Kitchen
> 
> So, garlic was ember baked.  We know that boiled garlic (aquapatys) was
> served as a dish.  It may be inferred, but not proven that ember baked
> garlic could have been served as a dish.
> 
> A modern method for preparing garlic combines the two.  Put chicken broth in
> a dish to provide about 1 inch depth.  Cut the tops from an appropriate
> number of bulbs of garlic and stand then top down in the broth.  Bake at 300
> degrees F for about an hour or until soft.
> 
> Bear