SC - New World foods
Karen O
kareno at lewistown.net
Wed Sep 15 15:08:47 PDT 1999
In a message dated 9/15/99 6:43:18 PM Eastern Daylight Time,
rygbee at montana.com writes:
<< I use this method of making yogurt cheese as the base for a lower-fat
boursin (French garlic, pepper, herb cheese-- usually a double or triple
cream base). Let it age for at least a week to blend the flavors. I add
the seasonings to taste and use whatever herbs besides parsley I have
currently growing in my garden >>
Do you add the herbs/seasonings after it has sat overnight and then let it
sit again for a day or a few hours?
Frederich
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list