Bob (this one) wrote:

> I also make a cultured cream that ends up like mascarpone by adding a
> yogurt culture to scalded cream and later, like the next day, add the
> citric acid. I have no idea if anyone else does this; never seen
> anything like it anywhere else, but it's good. The cream thickens up
> nice and tight and the citric acid seems to make the watery stuff come
> out. Drain for a few hours. Luscious.

This is different. I haven't seen it before either. I'm going
to give it a try.

BTW, I tried your blue cheese dressing formula this weekend. Buffalo
Wings for 30, accompanied by Pastorio's Blue Cheese Dressing. I wouldn't
have believed it had I not tried it myself. Two ingredients, vastly superior
results (Bob's Blue Cheese Dressing Paradox). You've got quite a bag o'
tricks there, Chef.

--
Reg email: RegForte (at) (that free MS email service) (dot) com