[Sca-cooks] Re: figs and thistles

[Carole Smith]

Eibhlin,
   
  Are you making the tea from the petals or from the other parts.  I'm a little confused.  Otherwise I think your directions are very clear.
   
  Cordelia Toser

Kathleen Madsen <kmadsen12000 at yahoo.com> wrote:
  I've not used fig sap but I have played with cardoons,
a plant of the thistle family. The head looks like an
artichoke that is a bit rounder with spiky leaves and
a dense clump of very thin purple petals sticking up
from the top. Remove the head from the stem and allow
to dry for a couple of days in a cool, dark place. 
After it has dried some cut the head open in half from
petals to stem. Remove the petals, they will be dusty
with pollen, and put in a saucepan. Put enough water
in to cover and simmer on the stove making a tea. 
Allow to cool and strain. Use the tea in place of
rennet. In order to test the strength take a 1/2 cup
of milk and add an 1/8 teaspoon of the tea, check
about every 10 minutes or so to see if it is beginning
to set-up. At normal strength the tea should set one
gallon of milk about 40 minutes, you'll need to do
math to work out how much of the tea you would need to
get the right strength.

Eibhlin


--- sca-cooks-request at ansteorra.org wrote:
Message: 5
Date: Fri, 12 May 2006 06:42:46 -0700 (PDT)
From: Aurelia Coritana 
Subject: [Sca-cooks] figs and thistles
To: sca-cooks at ansteorra.org
Message-ID:
<20060512134246.90860.qmail at web35715.mail.mud.yahoo.com>
Content-Type: text/plain; charset=us-ascii


Greetings!

Has anyone tried Columella's cheese using thistle
extract or fig sap to 
curdle the milk? I am about to give it a shot, just
wondered what 
wisdom there might be here about the process. I'm a
bit intimidated, 
frankly.

Aurelia
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