[Sca-cooks] Beverages

[ranvaig at columbus.rr.com]

>AEllin commented:
>>>>>
>Well, I've been looking at learning about cheesemaking - I can see it
>now. "I need to start a new batch of cheese so I have whey to drink at
>my next event!"
><<<<

>Cheesemaking is something I've been wanting to get into myself, but 
>other than a few classes have not done yet.

Take the time to find milk that isn't homogenized.  It sets much 
better and has a better yield.
I've been told raw milk (non pasteurized) is even better, but haven't 
tried it myself.

They whey tastes quite nice, although you might want to dilute it if 
you set the cheese with vinegar or lemon.  I doubt it is something 
that would be served at a "feast", but rather by the poor, or perhaps 
for breakfast.

I've been told that vinegar and water was drunk as a beverage in 
period, but not seen documentation.  Specifically I've heard that it 
was drunk by harvesters, because it refreshed better than plain 
water.. kind of like lemonade, but with vinegar instead of lemons. 
I've tried this with wine and cider vinegar.. both sweetened with 
honey, and unsweetened.  Its a nice drink for hot weather, 
refreshing.... but again probably not served at feast.

Is there any documentation what was served at a meal on a fast day?? 
Did they still drink wine/beer?
I know there are menus for fish days.

Ranvaig.