[Sca-cooks] period cheeses, lactose-free cheesemaking

[Linda M. Kalb]

Hmmm, making cheese with lactaid milk would be a good solution for you re.
your lactose intolerance.  I hope to attend at least one of the
cheesemaking classes at Pennsic and ask the cheesemaking experts about
using lactaid milk in the process. One of the cheese classes is going to
teach how to make a simple cheese that can be made at camp ("simple bag
cheese"), so hopefully I'll be able to practice right away, back at
camp!   Do you live in Ansteorra?  I used to.  I realize that Ansteorra is
very far from the Pennsic Wars but by any chance will you be at War?


>I'm lactose-intolerant. If I drink milk after taking my pills I'm ok if I
>don't get carried away but I'm not taking those pills right now because of
>other more serious problems (Barat's esophageal syndrome) so I'm staying
>away from milk. Same goes for cheese but I find it much harder to resist. If
>I know ahead of time and take precautions I can eat anything but new world
>peppers (I'm actually allergic to capsicum oil) and commercial curry powder.

New world peppers and commercial curry powder both sound like they would
not be period, so at least you ought not to have to encounter them very
often at period feasts (not that cooks don't compromise occasionally,
especially re. commercial spices, so of course you always have to ask!)

If no one else posts about it first, after I recover from Pennsic I'll post
to this group what I find out about making lactose-free cheese.

Inga Guthbrandsdottir


>I can tell tales about wait people who don't know what they are serving.
>When we go to events I check ingrediant lists or pester the cook so I know
>what's being served. On pot lucks Bear acts as my taster if things aren't
>posted. I must admit that local cooks are very good about telling me not to
>touch something and this has caused a strange look or two from folks that
>don't know me. I think my thank you keeps them from think someone was rude.
>It makes life interesting. Margarite
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