[Sca-cooks] Suggestions for soft cheese?

[Tre]

...or maybe it needs to be squeezed harder instead of just drained. I made "green cheese" (or "pot cheese") using vinegar or lemon juice to curdle the milk. When I drained it, I also had to squeeze the cheesecloth pretty hard to get the whey out, and kept it tied fairly hard in the cheesecloth for a few hours/overnight.

As far as recipes, try looking for a recipe for an "Ember day tart". There are several variations, but it does use soft cheese.



________________________________
 From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Donna Green <donnaegreen at yahoo.com>; Cooks within the SCA <sca-cooks at lists.ansteorra.org> 
Sent: Tuesday, March 6, 2012 4:50 PM
Subject: Re: [Sca-cooks] Suggestions for soft cheese?
 
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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