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

[Kerri Martinsen]

Nope. It was the chinese Iron Chef that did the dish.   Mixed hot milk and
vinegar, strained it through cheesecloth, and chilled it.  Then he fried it
and served it with a spicey red sauce.  Simple, pretty and kind of cool.

Vitha

On 7/6/04 9:09 AM, "Phil Troy / G. Tacitus Adamantius"
<adamantius.magister at verizon.net> wrote:

> 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
> 
>