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

[Phil Troy / G. Tacitus Adamantius]

Also sprach 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

Here's Jocasta Innes' recipe from the ancient and venerable neo-hippy 
"The Country Kitchen", which is my favorite "putting food by" book on 
cheeses, hams, sausages, pickling, drying, brewing, and generally 
how-to-eat-when-civilization-comes-crashing-to-a-halt:

>Panir
>
>An Indian firm curd cheese using lemon juice to curdle the milk.
>
>1 litre (2 pints) whole milk, preferably Jersey milk
>2 lemons (or 1 teaspoon powdered alum)
>
>Bring the milk to the boil, remove from heat, stir in the lemon 
>juice or alum, then return to the heat and stir till the curd 
>separates cleanly from the whey. Turn into a muslin bag and drain 
>for an hour or two. It can be cooked up in its crumbly state, with 
>spices, or for some dishes, made firm enough to cut and fry, by 
>pressing, in its muslin, under a weighted board overnight.


HTH,

Adamantius

>
>-----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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-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
	-- Susan Sheybani, assistant to Bush campaign spokesman Terry 
Holt, 07/29/04