Preparation info
  • Yield:


    quenelles, depending on size, enough for 12 servings, 2 to 3 pieces for each serving
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Lb Oz Grams Each Name of ingredie


  • In a large deep saucepan, cook the milk and lemon juice, stirring constantly with a wooden spoon until the curds rise to the top of the pot.
  • Using a ladle, scoop the curds into a cheesecloth-lined sieve, set over a bowl.
  • Squeeze cheesecloth to remove excess liquid. (The resulting liquid is called whey, which may be used as an enrichment in yeast breads,