[Sca-cooks] Farmer Cheese in STC, was sumthin' about faith and cellos...
Jadwiga Zajaczkowa / Jenne Heise
jenne at fiedlerfamily.net
Wed May 31 19:07:15 PDT 2006
> Around here, anyway, farmer cheese is a soft, drained curd cheese, a
> little like cottage cheese drained and pressed into a very soft
> brick. When unwrapped, from a distance it looks like a block of cream
> cheese or feta, but when you spread it, its curdy nature becomes
> evident, and it doesn't really melt in the sense that cheddar or
> mozzarella melt. It gets soft, but that's about it.
>
> I've heard of people using it for STC goo, but I don't get the sense
> Digby intended anything like it, unless there's a different product
> known as farmer cheese that is rather different from the stuff I'm
> familiar with.
The farmer cheese that I get, and that I've used in STC, is more of a
soft solid cheese-- along the lines of Muenster.
> Actually, that's one of the reasons, I suspect, that that crafty old
> devil Digby has you include the butter from cooked veg. It's a butter-
> and-water emulsion. When you stir it as the cheese melts, it remains
> a smooth emulsion -- if you've done it right.
Sarah has been trying to get it to work with butter that hath served for
sperages every year for some time, but somehow it never emulsifies
properly. Too much water? Not enough fat? I'm not sure. Any hints
gratefully accepted.
--
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"America was not built on fear. America was built on courage, on
imagination and an unbeatable determination to do the job at hand."
-- Harry S. Truman
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