Bob Albers is a retired electrical engineer who lives in Mandeville, Louisianna. In May, he sent us his recipe for Creole Cream Cheese (click here) and he will be our Spotlight in the upcoming August Moos-Letter. If you’ve ever wondered why we recommend cooking your curds with the double boiler method, here’s a simple explanation and “the last word” from an authority on the subject:
About Cooking Curds
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