ChĂ¨vre Spherification Yield: approx. 425g 250g creamy chĂ¨vre (Vermont Butter and Cheese) 25g granulated sugar 150g skim milk Fine sea salt, to taste
1. Combine all ingredients and blend until smooth. 2. Freeze in small demi-sphere molds before processing in a sodium alginate bath (0.8%).
Michael Laiskonis Workbook www.mlaiskonis.com November 2009