[Sca-cooks] Re: Llibre de Coch

[Olwen the Odd]

Yes.  I was thinking it must be ricotta too.  I will try it with both
ricotta and cottage cheese and both parmasian and a different hard white
cheese.  It should be interesting to try it out on my neighbors, some of
whom just shake their heads and wonder what the heck I am doing next.
Olwen

> > >I was looking through it and the Dish for Angels caught my attention.
>I am
> > >going to give this one a try.  I would like some input from folks as to
> > >what
> > >"take one azumbre of milk in the season of curds" might mean.  Would
>this
> > >be
> > >like riccotta or cottage cheese or would it be more like yogurt?
> >
> > I translated this a bit differently.  The original text is "tomar un
>azumbre
> > de leche en tiempo de los requesones"; my translation is "take an
>azumbre of
> > milk that has just formed curds".  My take is that he's talking about a
>sort
> > of cottage cheese.
>
>Now that I look at it more closely, I think we're both right -- and
>both wrong.  The 1737 RAE dictionary says that "requeson" means
>the second curd which is made by cooking the whey of the milk
>after the cheese is made, ie., ricotta.  (Re-queson = re-cheese).
>The recipe goes on to say "cast them [the curds] into the milk".
>So you take the newly made ricotta and throw it into two liters of
>milk.  I would therefore translate that phrase as "at the time of
>[making] the curds."
>
> > Milk can curdle at any time, IIRC, and "tiempo" can
> > refer to time as well as season.
>
> > Then there
> > >is "a quarter pound of aged cheese" which I am pretty sure would be
>just as
> > >I please but (I assume) a white cheese.  If anyone has any opinions
>please
> > >post them as I will be trying a couple of versions this weekend.
> >
> > Usually, I tend to use Parmesan cheese when muddling around with de
>Nola's
> > recipes.  An aged white cheese might be good too.  After all, de Nola
>does
> > say over and over that these recipes are just guidelines for the
>inventive
> > cook.  :)
>
>Parmesan is what I use.
>
> > Vicente
>
>
>Lady Brighid ni Chiarain

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