[Sca-cooks] OOP: Cottage Cheese & Butter - US vs. Canada

Jane Tremaine 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:
>>Dragon 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 
> delicious.
> Dragon
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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