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Artisan creameries have a great connection to the land and the animals they care for. In
the hands of the artisan, raw milk becomes rich, flavorful yogurts and distinctively delicious cheeses while protecting the lands and rural economies. Today we'll meet Liam, an artisan cheese and yogurt maker. He'll give us a Lesson In How To Make Sheep's Milk Yogurt.
Emeril will take that yogurt and Marinate Lamb Kabobs. He'll serve that with a French Lentil Salad With Carmody Reserve. He'll make the best Pepato Grilled Cheese and take fruit and cheese to a new level with his Nectarine And Fromage Blanc Tart.
Emeril's Yogurt Making Tips:
- A yogurt with live cultures is needed to be used as a yogurt starter.
- Imported yogurt has been pasteurized after processing, so no live cultures remain. This kind of yogurt will not work as a starter.
- Check the expiration on store-bought yogurt. The closer to the expiration date the less live cultures will remain. Choose a yogurt that has at least a month before expiration to insure a healthy starter.
Recipes featured in this episode:
A Lesson In How To Make Sheep's Milk Yogurt
Yogurt Marinated Lamb Kabobs
French Lentil Salad With Carmody Reserve
Pepato Grilled Cheese With Tomato And Caramelized Onions
Crescenza Cheese, Swiss Chard And Fingerling Potato Gratin
Nectarine And Fromage Blanc Tart
Planet Green Video: Emeril Green: Artisan Cheese
Related Posts:
Spring for Organic Dairy, Save Money Elsewhere
Emeril Green FAQ
Make Your Own Mozzarella
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