[Sca-cooks] Yogurt Cheese
Lonnie D. Harvel
ldh at ece.gatech.edu
Sat Nov 6 14:22:18 PST 2004
Here is what I have found in the Florilegium:
... try Dill and Chives, a great combination. Thinly sliced Scallions go
well with this as well. I do this all the time. Sprigs of thyme, chopped
oregano, marjoram, etc.. all go well. Try also Garlic and freshly ground
pepper. Try them out at home first.
-------------------------
From my 'celtic' feast last spring, this would be documentation for
Ireland,
IIRC. I'm pretty sure it was for fresh cheese with greenery/herbs, it
might
be curds. What I served was fresh, pressed but not aged cheese with chopped
herbs mixed in.
Samit Cheese (Fresh Cheese w/herbs)
Source: Land of Milk and Honey: The Story of Traditional Irish Food and
Drink, Brid Mahon, Poolbeg Press, Dublin, 1991 : pp. 4 (archeological
evidence) 55(goat cheese), 91-2 (list of cheese types and names), 109
follow up: Aisling Meic Con Glinne--The Vision of Mac Conglinne, Kuno Meyer
(trans) London, 1892, 5-113
---------------------------
into the sweet range...
Angel's Food
Modern translation by THL Temair Carra
Ingredients:
5 oz fresh Ricotta cheese
5 oz marscapone cheese
2 T sugar
2 T orange flower water (to taste)
Mix cheeses with fork or whisk. Mix in sugar. Add a small amount of orange
water and increase if needed (amount will depend on the concentration of the
orange water). Do not use orange oil. Fluff before serving.
Bibliography: Libra de Sent sovi (Catalan 1324 or before)
Lonnie D. Harvel wrote:
>
> Greetings to you all,
>
> Is yogurt cheese in period? By which, I mean straining the moisture
> out of yogurt to form a stiff, cheesy spread. If so, what flavorings
> would y'all suggest?
>
> Aoghann.
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