[Sca-cooks] raw egg yolks

[The Eloquent Page]

I have found the missing recipe.  (My husband helpfully put away all my 
reference books last week, and I have been searching for the recipe ever 
since.)

Gervase Markham The English Hous-wife

To make an excellent fresh cheese, take
To make fresh a pottle of milk as it comes from the Cow ,
Cheese. an d a pj n t of cream : then take a spoonful
of runnet or earning, and put it unto it, and let it stand
two houres : then stir it up, and put it into a fine cloath,
and let the Whey drain from it : then put it into a bowl,
and take the yolk of an Egg, a spoonfull of Rosewater,
and bray them together with a very little Salt, with
Sugar and Nutmegs, and when all these are brayed
together, and searst, mix it with the curd, and then put
it in the Cheese-fat with a very fine cloth.

It is added after  the cooking stage, so I don't see what would make it 
safe to eat.  Opinions and suggestions greatly appreciated!

Katherine

On 2/11/2017 6:24 PM, The Eloquent Page wrote:
> I may try it both ways.  I suspect it adds moisture, richness and a 
> sheen.
>
> Katherine
>
> On 2/11/2017 5:53 PM, Johnna Holloway wrote:
>> What does the raw egg yolk add? Yellow color? moisture?
>> You may want to err on the side of food safety and leave the raw egg 
>> out. If you are competing in an authentic A&S, you could use the egg 
>> but be sure it is noted.
>>
>> Johnnae
>>
>> Sent from my iPad
>>
>>> On Feb 11, 2017, at 5:14 PM, The Eloquent Page 
>>> <books at TheEloquentPage.com> wrote:
>>>
>>> I am looking at some of the recipes for cheese, and some of them 
>>> call for mixing raw egg yolk into the finished cheese before 
>>> serving.  I am not sure I want to risk salmonella - does anyone have 
>>> any ideas of a way around this?
>>>
>>> Katherine Slough
>>> _______________________________________________
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