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<DIV>What I would recommend is that you try the recipe with several different
kinds of soft cheese and see what works best. The last time I needed a soft
cheese, I tested home-made vinegar cheese, ricotta, cream cheese, cottage cheese
run through a blender, mascarpone, and quark. Each one gave a different
result.</DIV>
<DIV> </DIV>
<DIV>Lemon and vinegar cheese are easy to make. If you use too much or too
strong an acid they can turn out sour, and the lemon cheese has a definite lemon
taste which won't work in some recipes. Also if you get the milk too hot the
cheese can go chewy.</DIV>
<DIV> </DIV>
<DIV>You can use the whey in baking, and for this purpose it freezes
well. It does change the texture of the bread a bit but it's an easy way to
make a sort of mock sour dough.</DIV>
<DIV> </DIV>
<DIV>If you're really interested in making cheese, look for a copy of "Home
Cheese Making" by Ricki Carroll or her earlier book "Cheesemaking Made Easy."
Also check out cheese cultures and cheesemaking supplies at New England
Cheesemaking Supply (Ricki's company) at <A
href="http://www.cheesemaking.com">www.cheesemaking.com</A> Their direct-set
cultures are extremely easy to use. There are other suppliers but this is the
one I use.</DIV>
<DIV> </DIV>
<DIV>Cynara</DIV>
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<DIV style="FONT: 10pt arial">----- Original Message ----- </DIV>
<DIV
style="BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: black"><B>From:</B>
<A title=vox8@mindspring.com href="mailto:vox8@mindspring.com">Barbara
Benson</A> </DIV>
<DIV style="FONT: 10pt arial"><B>To:</B> <A title=sca-cooks@ansteorra.org
href="mailto:sca-cooks@ansteorra.org">Cooks within the SCA</A> </DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> Saturday, June 21, 2003 5:07
PM</DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> [Sca-cooks] Cheese
Question</DIV>
<DIV><BR></DIV>
<DIV><FONT face=Arial size=2>OK all you learned and opinionated good gentles;)
I need an opinion.</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>If a recipit (late period french) calls for
"white cheese made of cream"; what type of cheese would you recommend
using?</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>My impression from the recipit is that it should
be a soft cheese, because it calls for mixing things into it, and that would
be difficult with a hard cheese.</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>What say you all?</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>Glad Tidings,</FONT></DIV>
<DIV><FONT face=Arial size=2>Serena da Riva</FONT></DIV>
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