[Sca-cooks] non-meaty cooking, was Re: Meat prices

[Betsy Marshal]

I seem to recall some discussion of making paneer with milk and vinegar(or
lemon juice) -hopefully it is still in the archives, as my saved messages
were lost in an Xmas computer transfer.
But along the lines of: heat milk to just bubbling, add .5 tablespoon of
(choice of acid) per cup of milk, stir while it clumps up, drain curds,
press if desired, use right away.
I also had a very edible result from a gallon of milk- never opened- that
got put in the garage fridge, and all the solids settled out on their own.
(But that took several weeks.) Used it in an au gratin dish of sweet
potatoes, when I was short on cheddar.
Betsy

-----Original Message-----
From: sca-cooks-bounces+betsy=softwareinnovation.com at ansteorra.org
[mailto:sca-cooks-bounces+betsy=softwareinnovation.com at ansteorra.org] On
Behalf Of Ariane Helou
Sent: Thursday, May 05, 2005 10:49 AM
To: Cooks within the SCA
Subject: [Sca-cooks] non-meaty cooking, was Re: Meat prices

[snippage]
Actually, I find paneer at my local grocery store -- granted, it's on the 
pricey side, so I haven't bought any yet.  If there are Indian markets in 
your area, they'd certainly carry it too...  Paneer reminds me of certain 
Middle Eastern cheeses, which can be cheaper and easier to find, and I've 
thought about trying to substitute them in recipes and see if they 
work.  But first that involves buying the paneer itself to make the 
comparison.  It's a vicious cycle. ;-)

So, on a totally different note, I just got done translating this 14th c. 
Italian cookbook.  There are a couple of really funky things in there that 
I can't figure out, so I've hopped back on this list after a long-ish 
absence to try to get some advice, if I may, about on what's going on in 
these recipes. :-)  More questions to come...


Vittoria


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