[Sca-cooks] Cheese Question

[Barbara Benson]

That sounds wonderful, could you be more specific in the technique that you
are referring to. I have never tried to make cheese (it is on the GREAT LIST
OF THINGS TO LEARN, but I haven' gotten to it yet;)

Glad Tidings,
Serena


> Generys> I agree that it would be a soft cheese. you could always take
that
> literally, however, and do the "cream separated with lemon juice or
vinegar
> and drained" trick (I've been playing with this lately. it's yummy stuff,
> and really easy, and best of all, much cheaper than decent farmers
cheese.)