09-04-2007, 10:51 PM
Without any evidence that Romans made cheese like this, I'd like to suggest that you can make the same thing with lemon juice instead.
I've used vinegar, but don't like the flavor of the resulting cheese much. On the other hand, a half gallon of whole milk and the juice of four lemons makes a really wonderful cheese, sliceable when chilled and spreadable when room temperature.
I've used vinegar, but don't like the flavor of the resulting cheese much. On the other hand, a half gallon of whole milk and the juice of four lemons makes a really wonderful cheese, sliceable when chilled and spreadable when room temperature.
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.)
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.)
