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Fresh Cheese
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About the making of cheese... It is better made from kid’s
milk. And parched sugar curdles mild, as does fig juice, and
the young twigs of fig trees or their leaves, and the fur that
grow in the heads of artichokes that are unfit for eating, and
pepper, and the gizzard of any domestic bird which has been
laid up in some dung with the intestine as a sort of husk.
Animals that have been pastured on hound’s berry will
produce rather good mild, but they will make far better milk
after grazing on clover. The milk lasts for three days, if the
day before transporting you pour it into a pan, boil it and
then transfer it from one pot to another, stirring it with a
giant fennel or a reed until it cools, and then you sprinkle
over it a little salt. Soft cheese keeps for longer if it is made
up with thistle seed and a little warm water, or even added to
warm honey.
Roman Cookery: Ancient Recipes for Modern Kitchens.
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As prepared by Beathog:
Heat goat milk to 195º, stirring to prevent scorching. Add lemon juice,
cover and turn the heat off and let set for 10 minutes. The milk will
coagulate into solid white curd particles and a clear greenish liquid
whey. Line a colander with a linen towel and place the colander over
a bowl. Pour the curds and whey into the colander, catching the whey
in the bowl (the whey can be used in other dishes). Tie up the ends of
the linen towel and tie to secure. Let the curds hang for a minimum
two hours, until the curd stops dripping whey.
Remove the cheese from the towel. It will be a solid mass of curd.
Sprinkle with a small handful of kosher salt (which is gentler than
Iodized salt) and mix in chopped fresh herbs, as desired. Wrap cheese
and store in a cool place until ready for use.
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