Iron Chef Milk cheese was Re: [Sca-cooks] jellied milk

[Phil Troy / G. Tacitus Adamantius]

Also sprach Kerri Martinsen:
>On Iron Chef last night the theme was Milk.  One of the guys made a "quick
>cheese" using milk and vinegar.  Has anyone ever done that?  It looked like
>he used 2 quarts of milk to about 1 to 1 1/2 c of vinegar, but you never can
>really tell what they are doing.
>
>Any thoughts?
>
>Vitha

It's a pretty standard method in Mexico for queso blanco, and in 
India, a similar method using lemon juice is used to make panir. Both 
usually end up fresh, but drained and firm, curd cheeses a little 
like firm tofu.

Panir shows up in Indian cookery in various ways, but often fried in 
little cubes and added to various dishes as a protein supplement. 
Queso blanco is eaten in several different ways in Mexico, including 
alongside fruit and mashed into stuffings for pastries and chiles.

I can see the allure for such a cheese in Japan... strongly-flavored 
dairy products tend to be looked upon with some suspicion in the 
largely lactose-intolerant Far East.

Unless this was Bobby Flay?

Adamantius


>
>
>
>On 7/6/04 7:46 AM, "a5foil" <a5foil at ix.netcom.com> wrote:
>
>>  This recipe looks like it is identical to the one in "Food and Cooking in
>>  16th Century Britain" by Peter Brears. The original is from The good
>>  huswifes Jewell pt. 2.
>>
>>  A white leach: Take a quarte of newe milke, and three ounces weight of
>>  Isinglasse, half a pounde of beaten suger, and stirre them together, and let
>>  it boile half a quarter of an hower till it be thicke, stirring them al the
>>  while: then straine it with three sponfull of Rosewater, then put it into a
>>  platter and let it coole, and cut it in squares. Lay it faire in dishes, and
>>  lay golde upon it.
>>
>>  My apprentice Naomi served this a number of years ago at a small feast here
>>  in Caer Mear, I believe between courses as part of a platter of dried fruit
>>  and nuts. The people who tried it seemed to like it, but IIRC some folks
>>  were scared off by it's dead-white appearance.
>>
>>  Cynara
>>
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