[Sca-cooks] Re: Lemon Cheese

[Patricia Collum]

What she doesn't tell you is that this tart is mighty tasty, and she also
won cooking at our last two Kingdom A&S competitions! Welcome to the list
Katheline!

Cecily
----- Original Message -----
From: "Katheline van Weye" <kat_weye at yahoo.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, October 23, 2002 10:17 AM
Subject: [Sca-cooks] Re: Lemon Cheese


> 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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