[Sca-cooks] Suggestions for soft cheese?

[Tre]

How did you make the tincture of stinging nettles? It sounds interesting to play with.

Secondly...I haven't done cheese with rennet, but I've done it with lemon juice or vinegar. Would this work the same way?


________________________________
 From: Donna Green <donnaegreen at yahoo.com>
To: "sca-cooks at lists.ansteorra.org" <sca-cooks at lists.ansteorra.org> 
Sent: Tuesday, March 6, 2012 4:40 PM
Subject: [Sca-cooks] Suggestions for soft cheese?
 
 
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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