The only cheese actually specified in The Science of Cooking is \u201ct\u00far\u00f3\u201d. \u00a0After hunting around for a description, I finally was able to get one from one of my translation checkers, who describes it as a very mild, unaged cheese \u00a0with no real curd formation, but its not ricotta, cream cheese, or cottage cheese, either.<\/p>\n
And then I found online a recipe for making it yourself, which is lucky, because it\u2019s not like I was about to find it in stores locally, or even my favorite Bay Area cheeseshops. \u00a0And it\u2019s easy.<\/p>\n
https:\/\/zsuzsaisinthekitchen.blogspot.com\/2009\/01\/hungarian-curd-cheese-tur.html<\/a><\/p>\n As always, the better the milk you buy, the better the cheese you make. \u00a0That said, it works fine with regular pasteurized milk from your supermarket.<\/p>\n My version is basically the same, though leaving it on the counter two full days, then heating it in the oven at 175F for 8 hours (or overnight) gives a really rich cheese and pulls nearly all the cheese-proteins out of the whey.<\/p>\n Also, do not toss the whey. \u00a0In addition to all the usual stuff you can use it for (making bread and scones, feeding to livestock, drinking on a hot day, etc), there\u2019s another Transylvanian recipe you can use it with.<\/p>\n Poach your eggs in it. \u00a0Oh baby, yeah. \u00a0It gives a mild cheese coating to your eggs. \u00a0You may want to cut your cooking time by 15-30 seconds, because it does cook the eggs a little more efficiently than plain water with vinegar and salt. \u00a0The source says:<\/p>\n 105<\/p>\n Fellorium from eggs.<\/p>\n When you cook a dish with t\u00far\u00f3, take some of its liquid into a small pan or pot, when you want to serve the curd cheese dish, bring the bit of liquid to a boil, crack the egg onto it, but take care that the yolk doesn’t cook, but only the white, and even that only gently. Deal with this quite quickly, because if it hardens, it will not be good for anything. Put this afterwards one by one on the t\u00far\u00f3 dish nicely, serve the t\u00far\u00f3 dish thus nice and warm. When you put the fellorium on it, salt it lightly.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" The only cheese actually specified in The Science of Cooking is \u201ct\u00far\u00f3\u201d. \u00a0After hunting around for a description, I finally was able to get one from one of my translation checkers, who describes it as a very mild, unaged cheese \u00a0with no real curd formation, …<\/a><\/p>\n","protected":false},"author":7,"featured_media":63,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[8,7,3,6],"class_list":["post-73","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-medieval-cooking","tag-cheese","tag-recipe","tag-sca","tag-transylvanian"],"_links":{"self":[{"href":"https:\/\/www.fibergeek.com\/leathernotebook\/wp-json\/wp\/v2\/posts\/73","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fibergeek.com\/leathernotebook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fibergeek.com\/leathernotebook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fibergeek.com\/leathernotebook\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fibergeek.com\/leathernotebook\/wp-json\/wp\/v2\/comments?post=73"}],"version-history":[{"count":2,"href":"https:\/\/www.fibergeek.com\/leathernotebook\/wp-json\/wp\/v2\/posts\/73\/revisions"}],"predecessor-version":[{"id":75,"href":"https:\/\/www.fibergeek.com\/leathernotebook\/wp-json\/wp\/v2\/posts\/73\/revisions\/75"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fibergeek.com\/leathernotebook\/wp-json\/wp\/v2\/media\/63"}],"wp:attachment":[{"href":"https:\/\/www.fibergeek.com\/leathernotebook\/wp-json\/wp\/v2\/media?parent=73"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fibergeek.com\/leathernotebook\/wp-json\/wp\/v2\/categories?post=73"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fibergeek.com\/leathernotebook\/wp-json\/wp\/v2\/tags?post=73"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}