[Sca-cooks] OOP: Cottage Cheese & Butter - US vs. Canada
vikinglord at cox.net
Wed Jun 4 11:39:26 PDT 2008
We did not get a lemon? Were there different engredaints in each box?
----- Original Message -----
From: "Dragon" <dragon at crimson-dragon.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, June 04, 2008 11:20 AM
Subject: Re: [Sca-cooks] OOP: Cottage Cheese & Butter - US vs. Canada
> Susan Fox wrote:
>>>Susan Fox wrote:
>>>>I'm having a craving lately for goat's milk cheese. Maybe I'll work on
>>>>making some of that too.
>>>---------------- End original message. ---------------------
>>>Thinking of the goat cheese my team made for siege cook off last year?
>>OMFG. I almost didn't let anyone else try the stuff. Yup, gotta protect
>>the populace and throw myself on that grenade, no, don't thank me. Om nom
>>I need that recipe / HOW I DID IT verbal description. I think Ingilborg's
>>neighbor has milking goats if we need'em.
> ---------------- End original message. ---------------------
> You get goat milk, we will make cheese.
> The recipe was extremely simple but I didn't think it would work when we
> did it. Fortunately, it was one of the first things we did after we
> identified our ingredients.
> It's an acid set cheese, there was no rennet anywhere to be found but I
> had done this successfully with cow milk so I though goat milk would be a
> piece of cake too. We used the vinegar and the juice of a lemon from the
> box of stuff with the goat milk. Heated it to 160F and added the acid. It
> did not look like it was doing anything so I added a bit more. I think we
> used about two cups of the milk and about 1/4 cup total of juice and
> vinegar (about equal parts).
> It did not really set right away, got a little thickening but no real
> curds. I was about to throw it away but we decided to leave it over night
> to see what it would do. Fortunately, by next morning it had converted to
> a very, very fine curd that we drained using a coffee filter.
> From there we added a bit of salt to taste and some dried herbs we had
> been given, I think it was marjoram and thyme, I think we also put in a
> pinch of pepper and a bit of lemon zest.
> It was very soft and creamy, with a nice sharp bite from the acid and the
> goat milk. Not quite as firm as a chevre but close, had we more time to
> drain it further, we could have achieved that texture. If we had access to
> rennet, I think we could have done it a lot faster. Either way, it was
> Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
More information about the Sca-cooks