Dec 15, 2011
126 notes
mediumaevum: The medieval process of making cheese (in case you ever wondered) follows this pattern: leave milk out to sit over night to sour, heat soured milk, add ale or vinegar, add cheese/cream from previous day, separate curds and whey by draining and/or pressing, salt & herb the cheese (if desired) and serve.  By adding ale or vinegar the milk is being further ripened by increasing the acid content.  The use of cream or cheese from a previous day adds in the local bacteria cultures needed to further the coagulation of the curds since at some point rennet would have been used to start the first batch of cheese.   It is also vital to have a dog present. :)

mediumaevum:

The medieval process of making cheese (in case you ever wondered) follows this pattern:

leave milk out to sit over night to sour, heat soured milk, add ale or vinegar, add cheese/cream from previous day, separate curds and whey by draining and/or pressing, salt & herb the cheese (if desired) and serve.  By adding ale or vinegar the milk is being further ripened by increasing the acid content.  The use of cream or cheese from a previous day adds in the local bacteria cultures needed to further the coagulation of the curds since at some point rennet would have been used to start the first batch of cheese.  

It is also vital to have a dog present. :)

(via medieval)

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  17. nocoastoffense reblogged this from medieval and added:
    also, giant dog also, invent the universe
  18. kormosendre reblogged this from medieval and added:
    It is also vital to have a dog present. :)
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  23. stitch-n-time reblogged this from mediumaevum and added:
    (especially for those who make it at home) is actually very similar. Most people don’t
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