[Sca-cooks] Cheese Question

[robert frazier]

the vinegar verson i use when i make"palak paneer"
indian-style fresh cheese and spinish. i put a wheight
on it over night(a lg. soup can works).

--- Generys ferch Ednuyed <generys at blazemail.com>
wrote:
> 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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=====
robert frazier
stallarifannsk household,An Tir
S.S.D.D.

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