[Sca-cooks] Savoury Tosted Cheese Goo
Ysabeau
ysabeau at mail.ev1.net
Tue Feb 1 15:58:41 PST 2005
Okay, I stopped at CM on the way home and gathered a variety of cheeses. I
have quark, brie, Cheshire, Fontina, and some Asiago. I was iffy on the
Asiago but they had one that was really soft. The other two brands of Asiago
were a "harder" cheese. I figured that it wouldn't go to waste because I
love Asiago cheese.
Wish me luck!
-----Original Message-----
From: sca-cooks-bounces+ysabeau=mail.ev1.net at ansteorra.org
[mailto:sca-cooks-bounces+ysabeau=mail.ev1.net at ansteorra.org] On Behalf Of
Robin Carroll-Mann
Sent: Tuesday, February 01, 2005 2:13 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Savoury Tosted Cheese Goo
-----Original Message-----
From: ysabeau <ysabeau at mail.ev1.net>
~lol~ Just because I don't have the time or knowledge to do it
myself before Saturday morning!
Ysabeau
________________________________________________________________
The time factor I can't help you with, but the knowledge is easy to acquire.
http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
http://www.geocities.com/Heartland/Cottage/1288/
The only info I'd add is that I disagree with Prof. Frankhauser that you can
substitute Junket tablets for regular rennet tablets 1:1. I've found you
need to quadruple the amount, so one Junket tablet is equal to one-quarter
rennet tablet.
Lady Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooks
More information about the Sca-cooks
mailing list