[Sca-cooks] Cheese Question

[Generys ferch Ednuyed]

The lemon version does melt, though that may be because I didn't hang it
overnight - which is good, since I'm using to make "cheese goo", lol.  I
will definitely have to try the vinegar version, though, thanks!

Generys

> -----Original Message-----
> From: sca-cooks-bounces at ansteorra.org [mailto:sca-cooks-
> bounces at ansteorra.org] On Behalf Of Sue Clemenger
> Sent: Sunday, June 22, 2003 2:05 PM
> To: Cooks within the SCA
> 
> I use about 1/4 to 1/3 cup vinegar for a whole gallon of milk.  I cannot
> "taste" the vinegar in the finished product, which, if you let it hang
> overnight, makes a nice, firm curd--almost like a loaf of cheese.  The
> original recipe says it's useful for cooking, stir-frying, etc. because
> it doesn't melt, but I haven't yet tried it in that fashion.
> I've thought (when I have time, which *isn't* right now!) of trying
> other liquids to see if I can get a similar curd.  ISTR some period
> recipes that precipitate the curd with ale.....
> --maire
> 
> Generys ferch Ednuyed wrote:
> >
> > This was on the Medieval Encampments list a few weeks ago. Basically,
> you
> > just take whole milk, or half-and-half (I haven't tried half and half,
> but
> > it ought to produce more cheese than straight milk...), and heat it on
> the
> > stove until it gets to about 160-180 degrees.  Remove from the heat, and
> add
> > lemon juice or vinegar until it separates - for 1/2 gallon of milk
> > yesterday, I used about 1/4 cup of lemon juice, but don't be afraid of
> > adding too much - it drains away with the whey.  You'll **see** when
> you've
> > added enough - the separation will be dramatic.  Once it separates,
> drain it
> > through a muslin-lined colander (don't use cheesecloth, this is a rather
> > small-curd cheese and you lose a lot in the weave of the cheesecloth if
> you
> > do).  Let drain for a while, squeezing it in the muslin once it cools
> enough
> > to handle.  You get a creamy cheese, with a distinct "lemony" flavor and
> a
> > somewhat grainy texture.  Not sure how it tastes if you do it with
> > vinegar...though I've been told the vinegar version can taste a little
> odd
> > to the modern palate.
> >
> > For those of you who like Andalusian, this tastes WONDERFUL when you use
> it
> > as the base cheese for the "Zabarbada" in Duke Cariadoc's
> > Miscellany...though personally when I made this I cut back on the onions
> and
> > cilantro a LOT.
> >
> > Generys
> >
> > > -----Original Message-----
> > > From: sca-cooks-bounces at ansteorra.org [mailto:sca-cooks-
> > > bounces at ansteorra.org] On Behalf Of Barbara Benson
> > > Sent: Saturday, June 21, 2003 7:03 PM
> > > To: Cooks within the SCA
> > >
> > > 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.)
> > >
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