Two days before serving, in a large non-reactive saucepan fitted with a dairy thermometer, combine all ingredients and heat over low heat to 180 degrees. Transfer to a non-reactive bowl and let sit overnight, tightly covered, until curd and whey separate into 2 layers. Line a colander with several washed layers of cheesecloth, ladle curds into colander and discard whey. Fold cheesecloth over top and leave to drain overnight. Remove from cheesecloth, season to taste with olive oil, salt and pepper, and serve. This recipe yields a 1-pound round of cheese. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-053 broadcast 03-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 03-18-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (980g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 78 (20%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||12 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 39.2mg||12 %|
|Sodium 1029.2mg||35 %|
|Potassium 1484.8mg||39 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 47.1g|
|Protein 32.5g||46 %|
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Calories per serving: 393
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