| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Emlive04 |
1 |
servings |
INGREDIENTS
| 1 |
ga |
Whole milk |
| 1 |
pk |
C20 Fromage Blanc Starter Culture |
INSTRUCTIONS
In a large saucepan, heat the milk to 180 degrees. Remove from the heat and
cool to 72 degrees. Add the starter culture to the milk and stir
thoroughly. Cover and let sit at 72 degrees for 12 to 15 hours, or until
the milk has set into a firm curd. Ladle the curd into cheesecloth-lined
colander and drain 1 to 6 hours to desired consistency. At this point, salt
or fresh herbs may be added to cheese. Refrigerate until ready to use. This
recipe yields ?? cheese.
Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from the New
England Cheesemaking Supply Co, Inc. in Ashfield, MA. From the TV FOOD
NETWORK - (Show # EM-1B20 broadcast 03-16-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-17-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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