[Sca-cooks] Suggestions for soft cheese?

Sharon Palmer ranvaig at columbus.rr.com
Tue Mar 6 08:50:52 PST 2012


How long did you let it drain? Perhaps it needs to drain longer.
Ranvaig

>
>I have recently done an experiment with using tincture of stinging 
>nettles as a coagulant (instead of rennet) for making cheese. The 
>cheese came out fine, but it is very soft (cream cheese to sour 
>cream consistancy) so for the most part I plan to cook with it. I 
>checked the florgligium (which I can never spell right) for cheese 
>cake recipes and will be trying a couple of those. I'm also thinking 
>of lasagne and sour cream coffee cake, also adding chopped green 
>garlic to make a spread for bread or veggies. But, I thought I'd see 
>if any of you had other suggestions, both period and non, for using 
>us this rather large quantity of soft cheese. It is creamy and has a 
>slight tang.
>
>Juana Isabella
>West



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