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Preparation info
- Difficulty
Easy
Appears in
Published 1993
This will make a cheese similar in taste and character to the preparation described in the preceding recipe. Eliminate the raw milk, scalding water, and vinegar and substitute the following:
Ingredients
1¼ pounds 625 g 8 ounces 250
Method
Put the cheeses into a food processor with the cream, butter, and soda, and process until smooth. Put this in a double boiler as directed above for the ripened curd and warm it gradually over medium heat. Once the mixture has melted, add the beaten eggs and cook about 15 minutes or until thick. Fold in the herbs and pour the mixture into custard cups. Scatter caraway seed on top and set in the