[Sca-cooks] Torta Sambuccea

[james rich]

----- Original Message -----
From: margali <margali at 99main.com>
To: <sca-cooks at ansteorra.org>
Sent: Monday, July 16, 2001 8:08 AM
Subject: Re: [Sca-cooks] Torta Sambuccea


> Great idea to make cheese at Pennsic ;-)
>
> There is a chemical that you have to add to pasteurized
> homogenized milk to make it curd up when you add the rennet
> [animal or vegetable type] so I would suggest that you go to :
> http://www.cheesemaking.com/
>
> No afiliation [other than a satisfied customer ;-)]
> They are very friendly, and they even have a starter kit:
>
https://camby.crocker.com/cheese2/cgi-bin/web_store/web_store.cgi?page=kit.h
tm&cart_id=
>
> The starter kit is for ricotta/mozzarella, and is dead simple ;-)

It's also quite delicious.  One of our members made some mozzarella from the
kit for a class at last month's A&S night. Yum!
AElfwenna
>
> I prefer their mesophilic starter [it includes the rennet and the
> microbes for cheddar and other hard cheeses] as my favorite ceese
> product is actually the curds that you get before you compress
> them into cheese ;-) [what can I say, when made right, they
> squeek when you bite into them. It's a kid thing, I grew up near
> a cheese factory and like curds!]
> margali
>
> ~~~~~the quote starts here:
> Finally, does anyone have any cheese recipes?
>
>   Considering the easy availability of fresh milk at Pennsic, it
> might
>   be very very cool to have fresh homemade cheese to use as the
> best
>   fresh cheese either in this recipe or in others that call for
> cheese.
>
> -M
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