[Sca-cooks] Sweet cheese

[Susan Lin]

I've done that many times.  Always considered the loose curds a ricotta and
if you press it into a solid block it is paneer.
Just remember - if you are salting always wait until as much of the liquid
as possible has drained or it'll be retained.

Shoshanah

On Fri, Oct 9, 2015 at 1:55 PM, David Friedman <ddfr at daviddfriedman.com>
wrote:

> 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/
>
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