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

[sbisson.livejournal.com]

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

Now what?

[saintmaryuk.livejournal.com]

cheese, cheese, neither, cheese, cream (yum) and, er, ugh!!

Mary x

[flickgc.livejournal.com]

cheese, cheese, cream, bleh, cream, cheese

[whotheheckami.livejournal.com]

It was to keep hawkida happy. She seems to like cheesy posts ;@)

I Am That Sad

[frandowdsofa.livejournal.com]

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.

Re: I Am That Sad

[whotheheckami.livejournal.com]

Have you been at wikipedia? ;@)

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 ;@)

[gothicdee.livejournal.com]

Mascapone - cheese
Ricotta - cheese
Fromage Frais - cream
Cottage - nasty cheese
Clotted - cream
Toes - cheese
cum - Cream, no cheese please.

Dee xx

[whotheheckami.livejournal.com]

ewwwww!

I think the tone went crashing through the floor then! ;@)

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 !!!

[gothicdee.livejournal.com]

Always does when I am around :o)

Dee xx

Re: I Am That Sad

[whotheheckami.livejournal.com]

fancy that

[ang-grrr.livejournal.com]

all cheese apart from the creams.

[shadowduchess.livejournal.com]

Cheese
Cheese
Cream
Cheese
Cream
Nasty dirty vile toeses!!! Go running through a field and that'll solve that problem!!!
*EG*

[bohemiancoast.livejournal.com]

This is a poll, isn't it?

Mascarpone, Ricotta, Fromage Frais and cottage all *cheese*. Though of these, mascarpone is very close.
Clotted *cream*.

Toes, er, cheese I suppose...

[whotheheckami.livejournal.com]

Nope - it's just me being odd and looking for the truth about cheese

[sarah-mum.livejournal.com]

-Cheese
-cheese
-yoghurt with snoty French attitude
-more of a residue, and apparently gives Noisybob the horn
-cream, but slightly off.
-ticklish

Moon : cheese or button?

[whotheheckami.livejournal.com]

Moon - but never sailor!