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Roman Cheese
#16
Mmmm I will try this out.

What about the taste of the vinegar cheese didn't you like, Aurelia?

Can someone clarify the word 'muslin'?

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

LEG XI CPF vzw
>Q SER FEST
http://www.LEGIOXI.be
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#17
When I made the vinegar cheese, I just thought it was bitter. I didn't experiment with different types of vinegar, though.

Muslin is a thin cotton fabric. Cheesecloth is perfect for this purpose too, a much looser weave than muslin, more like a gauze, but made for the job.
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.)
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#18
Quote:When I made the vinegar cheese, I just thought it was bitter. I didn't experiment with different types of vinegar, though.

Muslin is a thin cotton fabric. Cheesecloth is perfect for this purpose too, a much looser weave than muslin, more like a gauze, but made for the job.

Thanks!

I will try to find some cheesecloth then. I have no idea were to look for it though Smile

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

LEG XI CPF vzw
>Q SER FEST
http://www.LEGIOXI.be
Reply
#19
Um...while I do like the idea of the lemon juice, it really needs to be pointed out that the Romans did'nt have lemons until the mid to late 3rd century. So if your wanting to be 'period' you will have to choose your battles.
VALETE
CORREVS·APPIVS·IVLIANVS·APICIVS
(a.k.a. Larry Simpson)

The truth may be boring, and even unpleasant: But it is always better than half truths and out right lies.
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#20
I personaly like bitter better than sour so I'll go for the vinegar 8)
Jef Pinceel
a.k.a.
Marcvs Mvmmivs Falco

LEG XI CPF vzw
>Q SER FEST
http://www.LEGIOXI.be
Reply
#21
Quote:the Romans did'nt have lemons until the mid to late 3rd century.

Yeah, it was a choice between authenticity and eat-ability for me! Like you say, pick your battles..
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.)
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#22
How long should one wait until you can eat such fresh made cheese? How long can you keep it?

Mmm I'm getting hungry now.

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

LEG XI CPF vzw
>Q SER FEST
http://www.LEGIOXI.be
Reply
#23
We've made some of that. Can't keep it very long. People generally eat it at once. :lol:

If kept cool and dry, though, it can be kept for quite a while, especially if it's sealed up in wax. Years, maybe. Mold on the outside isn't harmful. Just scrape it off if you don't like the taste.

The whey, the part of the milk that you don't use for this (which is basically mozzarella) can be used to make ricotta. And dogs and cats love it, too. I tried it. Didn't like it much.
M. Demetrius Abicio
(David Wills)

Saepe veritas est dura.
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#24
I usually let the cheese drain overnight, then start munching on it for breakfast the next day.

When you're wondering what to do with the whey, in addition to ricotta, you can make Mesost or Gjetost, a dark and caramelly 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.)
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#25
I know so little about this! :lol:

When you say you let the cheese drain overnight, what do you mean exactly?

Thanks for the great info, both of you!

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

LEG XI CPF vzw
>Q SER FEST
http://www.LEGIOXI.be
Reply
#26
Salve!

It's very easy! Here's how I make cheese:

1. Heat one half gallon of whole milk (not to boiling, but hot.) Remove from the heat source.
2. Add vinegar or lemon juice. The milk should begin to curdle right away, but a bit of gentle stirring will encourage it.
3. Pour the milk mixture through cheesecloth (I usually line a collander with cheesecloth and set it over a bowl to catch the whey.)
4. Let this sit for awhile, until most of the whey has drained. After an hour or so, I usually tap the cheese with my finger to see how solid it is.
5. When most of the whey has drained off and the cheese is fairly solid (like fresh mozzarella), I often gather the edges of the cheesecloth in my fist (so the cheese itself forms a ball) and twist the cloth to tighten around the cheese ball. This drains off additional whey.
6. You can press the cheese into a mold at this point, if you want, and chill overnight.

Sorry I don't have any pictures to go with this! But I am craving fresh cheese now. Maybe I'll take some photos next time I make it.
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.)
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#27
Dear Aurelia,
Have some glory, laud and honour, och (Scottish noise which buys you some time in a conversation), just because..... :wink:
Lochinvar/Ewan Carmichael
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#28
Cripes, this thread'll either wreck me poor old heart :wink: , or my arteries :roll:
It's just as well the Romans didn't make chocolate, unless some out there knows better Big Grin .......
Lochinvar/Ewan Carmichael
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#29
Quote:...och (Scottish noise which buys you some time in a conversation)

Thank you! I especially need the och!

It's true - if we find out that the Romans made chocolate, it will change my whole life..
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.)
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#30
Laudes from me too, Aurelia. I will try it out one of the following days.

How much vinegar should one add? And when would you add extra stuff like spices?

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

LEG XI CPF vzw
>Q SER FEST
http://www.LEGIOXI.be
Reply


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