How to make Creme Anglaise and Processed Cheese?

Creme Anglaise

Processed 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

Cheese, Cream of Tartar, Gelatin, Milk Powder, Salt

2 Bowls, Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer

2- 3 hours

39.20 °F

3-4 weeks

How is Creme Anglaise and Processed Cheese made?

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