[Sca-cooks] Cheezy doughnuts

Antonia Calvo dama.antonia at gmail.com
Wed Aug 25 17:53:57 PDT 2010

Glenn Gorsuch wrote:
> Which cheese to use is a toughie.  Most fresh cheeses, if formed into a
> solid piece, don't melt well, so if your mujabbana is supposed to have a
> solid lump o' cheese, I'd go with that--they're quick and easy enough to
> make with whatever animal's milk you are justified in using.  If you think
> it's supposed to be crumbled into the dough, again those fresh cheeses are
> pretty crumbly.  If you think it's supposed to be melty, well, I don't know
> enough about cheeses of that part of the world that ARE melty to guess.

 I make mujabbana with 3/4 white, non-gooey cheese (like young, mild 
feta) and 1/4 mild, slightly gooey cow's milk cheese (like asiago, 
gouda, colby, etc).

Antonia di Benedetto Calvo

Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus

More information about the Sca-cooks mailing list