[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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