Recipe courtesy of Laura Calder
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Total:
45 min
Prep:
10 min
Inactive:
30 min
Cook:
5 min
Yield:
about 1-1/2 cups/375 ml
Level:
Easy

Ingredients

Directions

Put the milk with the rosemary in a saucepan. Bring to a boil, remove the saucepan from the heat, cover and set aside to infuse, until cold. In a bowl, beat the cheese to soften. When the milk is cool, strain it and gradually whisk it into the cheese. Add the lemon zest, lemon juice, to taste and pepper. Taste, and add salt, if needed. Serve with beautifully cut raw vegetables for dipping.

Cook's Note

In place of the fresh rosemary, you could add fresh grated orange and lemon zest.

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