[Sca-cooks] Savoury Tosted Cheese Goo

[ysabeau]

Hey! None of this making your own cheese! 

My goo was gooey and it stayed on the bread nicely. It was just 
kind of grainey...kind of like brownie batter, if that makes 
sense. Maybe the grains were a bit smaller but you get the idea. 

I ended up making openfaced cheesesteak sandwiches on toast with 
mine. It was really yummy. Kind of a medieval SOS!

I think I'll stop by Central Market on the way home tonight to see 
what they may have...So many suggestions!

Thanks!
Ysabeau



---------- Original Message ----------------------------------
From: Sandra Jakl <kieralady2 at yahoo.com>
Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
Date: Tue, 1 Feb 2005 09:21:28 -0800 (PST)

>I'm working on my own entry for the same savoury
>toasted cheese comp. I did make my own cream cheese.
>It is very tasty, but the consistency, when heated, is
>much too watery. I let the first batch drip for 12
>hours in a cheesecloth bag. The second batch, I
>dripped for 12 hours then hand pressed some more whey
>out. I'm trying to make a third new batch where I
>press more of the whey out with a cheese press.
>
>The first batch of cream cheese, when combined with
>butter and heated, turned into a thin sauce. Tasty,
>and as it turned out, good over pasta, but not what I
>was looking for. 
>
>The texture was a little grainy... but "ya know" that
>may be more period... I don't know... 
>
>Message: 3
>Date: Tue, 1 Feb 2005 10:26:04 -0500 (GMT-05:00)
>From: Robin Carroll-Mann <rcmann4 at earthlink.net>
>Subject: Re: [Sca-cooks] Savoury Tosted Cheese Goo
>To: Cooks within the SCA <sca-cooks at ansteorra.org>
>Message-ID:
>
><31075345.1107271564976.JavaMail.root at scooter.psp.pas.earthlink.ne
t>
>Content-Type: text/plain; charset=us-ascii
>
>-----Original Message-----
>From: "Phil Troy / G. Tacitus Adamantius" 
><adamantius.magister at verizon.net>
>
>Isn't neufchatel kind of low-fat for this? Or is there
>a major 
>difference between actual neufchatel and the
>neufchatel they sell as 
>a low-fat cream cheese alternative? I STR that
>neufchatel melts well, 
>but is slightly granular, compared to cream cheese.
>
>Adamantius
>_______________________________________________
>
>Why not make cream cheese?  Soft cheeses are very
>easy, and require 
>nothing in the way of special equipment.  Take milk
>(enriched with cream 
>to the proportions of one's liking), and some junket. 
>Warm it, let it 
>curdle, and drain through some muslin, and voila,
>you've got non-gummy, 
>non-Philly cream cheese.
>
>A gallon of milk will produce just short of 2 pounds
>of a 
>neufchatel-type cheese.
>
>
>
>Lady Brighid ni Chiarain
>Barony of Settmour Swamp, East Kingdom
>
>
>
>
>		
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