Caillebottes
Cuisine of Poitou Charentes, France
Preparation Time: 15 minutes Ingredients: - 1 teaspoon rennet - ¼ cup (50 g) sugar |
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Preparation:
In a saucepan, heat 4 cups of raw milk from the farm to 95°F (35°C) for about 5 minutes over low heat.
Add the liquid extract and sugar, mix.
Pour the milk into a bowl.
Add the rennet and mix.
Let it cool to room temperature, then place in refrigerator for 12 hours.
Courtesy of French Government Tourist Office
 The Loire Valley & Paris |
 Paris & Nice |