[Sca-cooks] Sweet cheese

[David Friedman]

Or Quesa Fresca. Or just bring some whole milk to near boiling, add a 
little vinegar or lemon juice to curdle it, strain through cheesecloth 
and use the solids.

On 10/9/15 4:42 PM, The Eloquent Page wrote:
> What about mozarella, ricotta mascarpone or cottage cheese?
>
> Katherine
>
> On 10/9/2015 10:38 AM, Susan Lord wrote:
>>
>> JIMCHEVAL wrote:
>>
>>> I believe it's quite simply freshly made cheese which has not been very
>>> fermented. The Bourgeois of Paris mentions such cheeses often.
>> When making a recipe with “sweet cheese” what cheese would be 
>> appropriate? Would that be cream cheese and/or brie?
>>
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-- 
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/