A recipe for making Lemon Cheese at home uses lemon, fresh milk and dill.
This is a French recipe for potted cheese with mixed herbs and is found in the lower Ardeche region of France. Traditionally the cheese pot is never emptied but simply added to. The locals serve the cheese with potatoes boiled in their skins peeled as they eat them. The spread is equally delicious served with a crusty French bread.
This recipe was found on a web site hosted by Trinity College students. We're trying to track down the author of the recipe. Given the transient nature of these sites we are reprinting the recipe to insure it does not "disappear".
Recipe for making your own Mascarpone cheese using light cream and tartaric Acid. The total time includes 12 hours of draining time. This is not a substitute is a an actual recipe for making the cheese at home.
How to make Schierkase, a German spreadable cheese