whotheheckami | Friday Cheese Question

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Friday Cheese Question

Mascapone - cheese or cream?
Ricotta - cheese or cream?
Fromage Frais - cheese or cream?
Cottage - cheese or bleh?
Clotted - cheese or cream?
Toes - cheese or cream?

The world needs to know

Flat | Top-Level Comments Only

Cheese is defined as what you get when you drain the whey (moisture or serum of original milk) after you've coagulated the casein, which is the major milk protein. Casein is coagulated by acid, which is produced through the addition of select microorganisms and/or by coagulating enzymes, resulting in curd formation. So at the most basic level, if you add lemon juice, or vinegar, to milk, leave it a bit and drain off the watery stuff, the rest is cheese.

Clotted cream is made by heating, not acidulation, so it's cream.

Your toes are your own problem.

Have you been at wikipedia? ;@)

No, I REALLY Am That Sad ... I can do yoghourt, too, if you like ...

Wonderful
Speak yoghourt for me baby ;@)

Eighty zillion different spellings, but it comes down to: Yoghourt isn't a cheese, technically, as you aren't dealing with the casein here. What you're doing is changing the lactose (the main natural sugar in milk)into lactic acid, by a process of fermentation, triggered usually by some very specific bacteria. The level of acid is enough to get the yoghourty bite, but not enough to denature the protein and make it into cheese. You can take the next step yourself: adding lemon juice to yoghourt and draining it makes a nice sharp fresh cheese.

Sorry that was a lunchtime quickie, I've got a meeting I need to go to ...

I'm hungry now :@)

I'm not, because in my meeting they gave us Viennese Fancies !!! Yum !!!

fancy that

Flat | Top-Level Comments Only

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