> I lined a small sieve with macerated leaves, sufficient to allow only a
>few dribbles to pass, and added 1/3 pint of milk. I have no idea if this
>procedure, or these quantities in any way resemble the 'authentic' Lapp
>recipe, but it seemed about right at the time (I don't know if using
>P.alpina or vulgaris would improve things - I rather doubt it.) The milk
>was allowed to pass through this with a couple of gentle squeezes to get
>the Ping juices flowing (in retrospect I think this was a serious mistake!)
You know, years ago when I was about 8 I made home made cheese. The process
started from curdled milk. I don't see why you could not do the same....I
imagine the taste would be rather sharp. Somewhere, near the taste of
Gorgonzola maybe??
Just a thought...
Christoph