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

[Mairi Ceilidh]

My formula:

One gallon of milk heated to 180.  Add 1/4 C. vinegar.  Stir until curds
form.  (If good curd do not form, add more vinegat, 1 T. at the time.)
Strain through a cheese bag or double layer of cheese cloth.  Allow to hang
until desired firmness is reached.  Season as desired (salt, pepper, herbs,
etc.).  If you are a real fanatic, save the whey to reprocess as above
(rendering ricotta) and/or to use in gravies, sauces, breads, etc.

Very good stuff.

Mairi Ceilidh



> 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
>
>
>
> 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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