[Sca-cooks] Re: Lemon Cheese

[Katheline van Weye]

I use something similar to lemon cheese (fresh cheese
made out of milk curdled with lemon juice) in my White
Tart recipe which calls for the use of a fresh cheese.
 But instead of curdling it with lemon juice I curdle
it with a large quantity of orange juice and a little
white vinegar (to add acid without adding much taste).
 The orange juice gives the cheese a nice citrusy
flavor that isn't overpowering.  It's good as a cheese
to spread and mixed with sugar, milk, spices, etc. in
the White Tart filling.


Yours in service,
Katheline van Weye

--- Susan Fox-Davis <selene at earthlink.net> wrote:
> Olwen the Odd wrote:
>
> > >Soft Lemon Cheese  &  Other Assorted Cheeses
> >
> > Oh.  Another question.  What is soft lemon cheese
> and how do you make it??
> > Sounds wonderful.
> > Olwen
>
> Either it's a fresh cheese made out of milk curdled
> with lemon juice
>
<http://www.issendai.com/lifeskills/Miso%20Soup/cook_lemoncheese.htm>
>
> or it's a confection of lemon, butter and sugar,
> like lemon curd only solider.
>
>
<http://www.trevor.jones4.btinternet.co.uk/Lemon.html>
>
> Either way, what bliss!
>
> Selene Colfox
>


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