[Sca-cooks] Pennsic Chocolate Cheese

[Mairi Ceilidh]

One thing that always amazes me when making an acid curdled cheese such as
queso blanco is there is never a vinegar taste to either the cheese or to
the whey.  Perhaps there is not enough vinegar (1/4 C. to 1 gal. milk) to
leave a noticable taste.

And Olwen, I would love to get together and try this experiment (among other
things).  I'll try to remember to pack my cheese bag.

Mairi Ceilidh




> Oh, to find some Seville oranges...or at least the juice. Those should
> be sour enough. How about using orange juice with a little vinegar in it
> to make it more acidic?
>
> Kiri