Thread Rating:
  • 0 Vote(s) - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Roman Cheese
#31
I would commend the use of 'och'. It's very versatile, but not with a mouthful of melted chocolate!!!
Lochinvar/Ewan Carmichael
Reply
#32
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.
Aurelia Coritana
aka Laura Sweet
[url:3tjsw0iy]http://www.theromanway.org[/url]
[url:3tjsw0iy]http://www.legionten.org[/url]

Si vales, gaudeo. (If you are well, then I am happy.)
Reply
#33
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....
---AH Mervla, aka Joel Boynton
Legio XIIII, Gemina Martia Victrix
Reply
#34
.......I think he said, "Blessed are the cheese-makers.." ! (from Monty Python's Life of Brian) :lol: :lol: :lol:
"dulce et decorum est pro patria mori " - Horace, ODES
(It is a sweet and proper thing to die for ones country)

"No son-of-a-bitch ever won a war by dying for his country. He won it by making the other poor dumb bastard die for his country" -GeorgeC Scott as General George S. Patton
Paullus Scipio/Paul McDonnell-Staff
Reply
#35
I just started experimenting Big Grin

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,
Jef Pinceel
a.k.a.
Marcvs Mvmmivs Falco

LEG XI CPF vzw
>Q SER FEST
http://www.LEGIOXI.be
Reply
#36
Also, do you leave the cheese in the fridge overnight or not?

Vale,
Jef Pinceel
a.k.a.
Marcvs Mvmmivs Falco

LEG XI CPF vzw
>Q SER FEST
http://www.LEGIOXI.be
Reply
#37
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
Aurelia Coritana
aka Laura Sweet
[url:3tjsw0iy]http://www.theromanway.org[/url]
[url:3tjsw0iy]http://www.legionten.org[/url]

Si vales, gaudeo. (If you are well, then I am happy.)
Reply


Possibly Related Threads...
Thread Author Replies Views Last Post
  Cheese Decimus Aurelius Varus 1 2,165 03-28-2008, 09:15 PM
Last Post: jvrjenivs

Forum Jump: