How to make Creme Anglaise and Havarti Cheese?

Creme Anglaise

Havarti Cheese

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Milk, Sugar, Vanilla extract, Yolk

Sauce pan, Stirrer

5- 10 minutes

39.20 °F

2 days

100

Milk, Rennet, Salt, Water

Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Plastic wrap, Stirrer

4- 5 hours

3 months

39.20 °F

2- 3 weeks

How is Creme Anglaise and Havarti Cheese made?

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