Lemon Cheese Recipe Please

apprentice_tycoon

There are so many variations on this recipe, one for every family I think. I've even seen a Cheshire Parkin recipe and since that's where I'm exiled perhaps I should have a go at that too.
They difer quite widely, some have as much as 8oz of lard in, some use white sugar but have mixed spice and less ginger, some have syrup not treacle, others use very little flour in proportion to oatmeal.....it's endless

Curry_Queen

apprentice_tycoon wrote:

Well, I have to take issue here with James Martin, proper Yorkshire Parkin has fine oatmeal in it, his doesn't and he's a Yorkshireman too!
I can criticise this but Curry_Queen won't because she has a place in her heart for him and presumably won't hear a word against him.

Oh nooooo, I'm on your side with this one A_P and I'm really surprised at James Martin calling that recipe parkin!!! ... he of all people should know better! ... calls himself a chef ... and a Yorkshire man too!!! :rolleyes: tut tut

As you rightly say, proper parkin has to have oatmeal in it otherwise it's just a normal gingerbread, which is what JM's recipe is LOL!

And yes, se999, it's best if it's left for A WEEK before eating ... you certainly gotta have some strong willpower to do that though :rotfl:

Iffy_Wallet

I know that this thread is very old, but ...

There's a lot of discussion about this issue here:

http://www.theanswerbank.co.uk/Food-and-Drink/Question439137.html

However, I do have to say that my old granny (God rest her soul) used to make what she described as `Lemon Cheese` back in the 60s and probably for a long time before then. I first observed her doing this as a pre-school nipper up until my late teens before she died. She always used to save a couple of pints of milk which she left to go off, and then filtered through a muslin cloth for a couple of days. Thus I assume that she was making an unflavoured cottage cheese, essentially. When all the extra liquid was removed, the `cheese` would go into a pan with eggs, sugar and butter. Then in would go lemon juice and grated lemon rind.

Sorry to be non-specific about quantities.

However, since those days, I've never seen any cheese content written on the side of a jar of lemon cheese. But my granny's version tasted magical. I guess the simple way to try this out these days would be to buy a pot of unflavoured cottage cheese, and see where that goes.

Unfortunately, I'm rather short of funds at the moment, otherwise I'd spend next weekend experimenting. However, if anybody gets the chance to give this a go, please try to report back. Thanks.