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Recipe by: jurne
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See below ingredients and instructions of the recipe
------------------OLD WORLD KITCHEN; LUARD-----------------------
4 tb Yogurt; or wine vinegar, or
5 tb Lemon juice
2 qt Milk
You will need a saucepan, a bowl, and a sieve. If using yogurt,
bring the milk to a boil and then leave it to cool to finger
temperature (100 F). Mix with milk with the yogurt in a basin. Put in
a warm place for 4 to 5 hours to set as solid as yogurt.
If using vinegar or lemon juice, stir into the milk and bring it to a
near boil (200 F) in a bowl set in a saucepan of water. Remove and
keep in a warm place for 4 to 5 hours.
Pour the mixture into a sieve lined with a scalded clean cloth. After
an hour put a plate on top to weight and encourage the whey to drip
through. The curds in the cloth are the cheese. Cover and store in a
cool pantry, and it will keep for about a week. Drink the whey,
flavored with fruit juice, for your health - or use to to make
scones. Keep in refrigerator and eat within 2 days.
Yield: 1/2 lb Time: Overnight
Posted 10-30-93 by KARIN BREWER on F-Cooking
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger#lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat Luscious echoes
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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