Friday Cheese Question

[whotheheckami]

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

Comments

Re: I Am That Sad

[frandowdsofa.livejournal.com]

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

Re: I Am That Sad

[whotheheckami.livejournal.com]

Wonderful
Speak yoghourt for me baby ;@)

Re: I Am That Sad

[frandowdsofa.livejournal.com]

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 ...

Re: I Am That Sad

[whotheheckami.livejournal.com]

I'm hungry now :@)

Re: I Am That Sad

[frandowdsofa.livejournal.com]

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

Re: I Am That Sad

[whotheheckami.livejournal.com]

fancy that