Finally getting back in the cheese making, now with three little helpers. Here is the Coeur la Creme that I made last weekend.
1 gallon whole milk
1 Fromogia (DS) from http://www.cheesemaking.com/shop/fro...re-5-pack.html
I just warmed the milk in a pot till it was 86F and added the starter. Let it sit overnight with the lid on then gently ladled it into a butter cloth in a colander. I tied up the corners and let it hang for about 6 hours and it had stopped dripping.
I took half of that cheese and mixed it with the following:
4 egg whites whipped to stiff peaks
2 Tbls. sugar
2 Tbls. whole milk
Folded that in then and put it in heart shaped molds. Then I froze those overnight.
Covered with dulce de leche.
Which I see now is on the same plate I used last time. I still have the other 1/2 of the cheese to use but I think I will try it as a savory dip. Perhaps roasted garlic?