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+---- Thread: Roman Cheese (/showthread.php?tid=9989)
Re: Roman Cheese - Lochinvar - 09-05-2007
I would commend the use of 'och'. It's very versatile, but not with a mouthful of melted chocolate!!!
Re: Roman Cheese - Aurelia - 09-06-2007
I believe when I made that batch of cheese with vinegar, I used a cup or less for a half-gallon of milk.
Try adding your flavorings (like herbs) right before you pour the milk through the strainer. They whey drains off pretty fast, and after a certain point, the cheese will be too solid to mix anything in.
Re: Roman Cheese - Aetius Helvius Merula - 09-06-2007
Laudes from me as well, Aurelia! This sounds so simple, even I could try it. I like to cook, but cheese is one I've never tried to make. Hmm, must get milk....
Cheese - Paullus Scipio - 09-06-2007
.......I think he said, "Blessed are the cheese-makers.." ! (from Monty Python's Life of Brian) :lol: :lol: :lol:
Re: Roman Cheese - Marcus Mummius - 09-11-2007
I just started experimenting
The soon to be cheese is cooling of right now. I didn't have cheesecloth so I used two dishtowels (non used ones :lol: ). I added some random herbs and some garlic powder. I'm curious how it will taste. Oh, and I used vinegar.
Can someone (Aurelia?) please tell me how you use the whey to make ricotta? I tried boiling it and added a little more vinegar but it does nothing, it just evaporates... :?
This cheesemaking is very cool, I will definetely start doing this a lot.
Someone mentioned adding onions. Fresh or dried?
Vale,
Re: Roman Cheese - Marcus Mummius - 09-11-2007
Also, do you leave the cheese in the fridge overnight or not?
Vale,
Re: Roman Cheese - Aurelia - 09-11-2007
I would let the cheese cool in the fridge overnight if you want it to be slice-able. If you prefer a spreadable cheese, you can use it at room temperature.
As for the ricotta, I've never made it myself. It looks like there is a whey version (traditional) and a whole milk version. This page gives pretty good instructions on the traditional whey version (with pictures!)
http://www.wikihow.com/Make-Ricotta-Cheese