[Sca-cooks] Re: making cheese at events
Barbara Shelanskey
tatjanatiger at earthlink.net
Fri Oct 11 10:51:44 PDT 2002
---------Original Message----------
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 ...
_______________________________________________
I've had good luck using lemon juice instead of vinegar. About the same
proportions, though I can't give an exact amount... I just added until it
worked right. ;-)
I've made several soft cheeses this way, although not yet at an event. I've
then used the cheese for a variety of dishes including a wonderful Russian
sweet cheese!
Mir,
Tatjana
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