[Sca-cooks] Re: Cheese/Cheese-curd making

[Carole Smith]

If the souring agent is lemon juice, you get still another flavor.   It is advisable to heat the milk to kill off funky spores, etc.  
 
Cordelia Toser

Wildecelery at aol.com wrote:
I took a class on period bag cheeses at Pennsic, several years ago. The handout I have does not say anything about heating or boiling the vinegar.

Basics:
Heat milk(or milk/cream mixture) until "uncomfortable to the touch", but not boiling
Add vinegar 1/3 c at a time until it starts to separate
Drain through a cloth-lined colander
Tie up corners and let drip

Notes:
1) I use a plain cotton handkerchief as a "liner" most of the time.
2)I have found that you get a milder flavor using white wine vinegar, cider vinegar is ok and plain white vinegar is passable, though sometimes strong
3) If you want to add herbs for flavor, I found this easies to do while pouring the separated mixture into the stariner, as opposed to trying to "knead" herbs into the finidhes spread or cheese
4) if left to drip overnight, or more than 5 hours, the cheese mass hardens into a still somewhat spreadable, but more solid ball which can be sliced or crumbled

-Ardenia

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