[Sca-cooks] Re: making cheese at events/period cooking thermometers

[kihe at ticnet.com]

Harris Mark.S-rsve60 writes:
(And quoted Ozymandius..)

> If anyone has tried to make cheese at an event, please drop me a line.

I've recently received a general description of how to make "paneer" (sp.
approx.) using nothing more than milk, vinegar, and cheesecloth -- a press
would be useful, of course.  Seems to me it should be doable under event
conditions, even only a day-site event!

IIRC, the approximate proportions are 1/3c. vinegar to one gallon milk --
but I strongly urge you to experiment BEFORE the event.  DISCLAIMER: I have
*not* done this myself yet, as my lady has an aversion to / revulsion for
any amount of vinegar or vinegar-like taste ...

Method:  Bring milk to or just short of a low boil, stirring constantly to
avoid scorch, add vinegar, drain (& reserve for other dishes!) the whey and
dump curds into cheesecloth. Blend as appropriate, tie up the cloth, and
press / "wring". (Chilling may help to set the result faster, so once
thoroughly drained I'd suggest placing the filled cloth in a metal container
set down into a chest full of ice -- thus avoiding the potential of sticking
the cloth to the ice AND easing the clean-up process).

Amra,
Kitchen Idiot of the Cathedral of the Cheesey Salamander

Mike C. Baker
kihe at ticnet.com (from webmail interface!)
All opinions expressed are typically my own --
Who else would want them!