[Sca-cooks] Suggestions for soft cheese?

[David Friedman]

At Tue, 6 Mar 2012 08:40:47 -0800 (PST), Donna Green wrote:
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>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. 
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>Juana Isabella
>West
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Zabarbada? Torta of Herbs in the Month of May? There's a "To Make Cheesecakes" in Digby, only a little out of period. Any of the period recipes that refer to fresh cheese, perhaps.

David/Cariadoc
www.daviddfriedman.com
daviddfriedman.blogspot.com/