[Sca-cooks] Re: Iron Chef Milk cheese

[Sue Clemenger]

Yes.  There are a number of dishes that use fresh curds or cheese-type 
things as the main or only ingredient.  IIRC, there are a few recipes in 
_Take a 1000 Eggs_, which I still haven't acquired, dagnabit, that have 
you making a fresh cheese dish by curdling milk with ale and such, and 
slicing the resulting cheese.  I think there's one, as well, that has 
different colors added to it, to fake bacon, which can then be fried. 
So the precedent is definitely there.  Sorry I can't be more specific, 
but I don't own the cookbooks--just got to look at a friend's, once.
The cool thing about the queso blanco, as I understand it from my little 
cheese book, is that it doesn't melt when cooked (kinda like 
anti-velveeta, I guess), so it can be stirfried, etc., rather easily. 
I'm not a chemist or professional cook, but I've always figured that 
property had something to do with the way the proteins were coagulated 
with the weak acid, rather than a rennet or culture....
--maire

Stefan li Rous wrote:

> Vitha commented:
> 
> Anything like this in the medieval recipes? While a tomato based red 
> sauce would be out, I can think of several alternatives.