[Sca-cooks] Cheese fat?

S CLEMENGER sclemenger at msn.com
Thu Aug 16 19:50:34 PDT 2007

Or maybe make one's own...baskets aren't difficult.  Hmmm....I wonder if split reed or the round stuff would work better....hmmmm....
  ----- Original Message ----- 
  From: Phil Troy / G. Tacitus Adamantius<mailto:adamantius1 at verizon.net> 
  To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org> 
  Sent: Thursday, August 16, 2007 5:31 PM
  Subject: Re: [Sca-cooks] Cheese fat?

  I used a plastic basket specifically designed for draining cheeses,  
  but I've also used those small, cheap plastic baskets restaurant  
  supply stores sell for bread and such; they cost about a buck. Of  
  course, you could also walk on the wild side and try an actual small  
  basket, assuming any non-food-grade aspects will be balanced by  
  gravity (since the whey will be travelling down, for the most part, I  
  doubt too many toxins, if any, will mysteriously travel upward).

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