[Sca-cooks] Cheese fat?
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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