On Fri 25 Nov 2005 02:26:25p, Thus Spake Zarathustra, or was it Ophelia?
>
> "Elaine Parrish" <[email protected]> wrote in message
> news[email protected]...
>
>
>
> On Fri, 25 Nov 2005, Ophelia wrote:
>
>>
>> "jake" <[email protected]> wrote in message
>> news:[email protected]...
>> > That may very well be. I've enver seen curd of the sort that seems
>> > to be discussed here. Í suspect it isnt availbale in teh shops.
>>
>> I haven't seen curd for sale for many years which is why I make my own
>>
>>
>>
>
> Here in the USA, cottage cheese is curds and whey. "Large curd" cottage
> cheese can be drained and washed of the whey for curds.
>
> you are lucky)
But, Ophelia, I think the curds that are used in recipes like you posted
are supposed to be much softer than those in US cottage cheese.
--
Wayne Boatwright *¿*
_____________________________________________
"Wayne Boatwright" <[email protected]> wrote in message
news:[email protected]...
> On Fri 25 Nov 2005 02:26:25p, Thus Spake Zarathustra, or was it
> Ophelia?
>
>>
>> "Elaine Parrish" <[email protected]> wrote in message
>> news[email protected]...
>>
>>
>>
>> On Fri, 25 Nov 2005, Ophelia wrote:
>>
>>>
>>> "jake" <[email protected]> wrote in message
>>> news:[email protected]...
>>> > That may very well be. I've enver seen curd of the sort that seems
>>> > to be discussed here. Í suspect it isnt availbale in teh shops.
>>>
>>> I haven't seen curd for sale for many years which is why I make my
>>> own
>>>
>>>
>>>
>>
>> Here in the USA, cottage cheese is curds and whey. "Large curd"
>> cottage
>> cheese can be drained and washed of the whey for curds.
>>
>> you are lucky)
>
> But, Ophelia, I think the curds that are used in recipes like you
> posted
> are supposed to be much softer than those in US cottage cheese.
Ok I don't know what yours are like.. but if you do as I do.. and put
your soured milk into a cloth overnight and strain it.. you will see
what I mean)
Add egg and some butter, sugar, currants and a squeeze of lemon..... put
into pastry... and blisssssssssssssssssssss)
On Fri 25 Nov 2005 02:54:24p, Thus Spake Zarathustra, or was it Ophelia?
>
> "Wayne Boatwright" <[email protected]> wrote in message
> news:[email protected]...
>> On Fri 25 Nov 2005 02:26:25p, Thus Spake Zarathustra, or was it
>> Ophelia?
>>
>>>
>>> "Elaine Parrish" <[email protected]> wrote in message
>>> news[email protected]...
>>>
>>>
>>>
>>> On Fri, 25 Nov 2005, Ophelia wrote:
>>>
>>>>
>>>> "jake" <[email protected]> wrote in message
>>>> news:[email protected]...
>>>> > That may very well be. I've enver seen curd of the sort that seems
>>>> > to be discussed here. Í suspect it isnt availbale in teh shops.
>>>>
>>>> I haven't seen curd for sale for many years which is why I make my
>>>> own
>>>>
>>>>
>>>>
>>>
>>> Here in the USA, cottage cheese is curds and whey. "Large curd"
>>> cottage cheese can be drained and washed of the whey for curds.
>>>
>>> you are lucky)
>>
>> But, Ophelia, I think the curds that are used in recipes like you
>> posted are supposed to be much softer than those in US cottage cheese.
>
> Ok I don't know what yours are like.. but if you do as I do.. and put
> your soured milk into a cloth overnight and strain it.. you will see
> what I mean)
>
> Add egg and some butter, sugar, currants and a squeeze of lemon..... put
> into pastry... and blisssssssssssssssssssss)
>
> I grew up with this
I will know on Sunday. I'm going to make the curds tomorrow. I previously
saved the group of recipes you posted, as well as the single one you said
you had used. I have everything else on hand.
--
Wayne Boatwright *¿*
_____________________________________________
"Wayne Boatwright" <[email protected]> wrote in message
news:[email protected]...
> On Fri 25 Nov 2005 02:54:24p, Thus Spake Zarathustra, or was it
> Ophelia?
>
>>
>> "Wayne Boatwright" <[email protected]> wrote in message
>> news:[email protected]...
>>> On Fri 25 Nov 2005 02:26:25p, Thus Spake Zarathustra, or was it
>>> Ophelia?
>>>
>>>>
>>>> "Elaine Parrish" <[email protected]> wrote in message
>>>> news[email protected]...
>>>>
>>>>
>>>>
>>>> On Fri, 25 Nov 2005, Ophelia wrote:
>>>>
>>>>>
>>>>> "jake" <[email protected]> wrote in message
>>>>> news:[email protected]...
>>>>> > That may very well be. I've enver seen curd of the sort that
>>>>> > seems
>>>>> > to be discussed here. Í suspect it isnt availbale in teh shops.
>>>>>
>>>>> I haven't seen curd for sale for many years which is why I make my
>>>>> own
>>>>>
>>>>>
>>>>>
>>>>
>>>> Here in the USA, cottage cheese is curds and whey. "Large curd"
>>>> cottage cheese can be drained and washed of the whey for curds.
>>>>
>>>> you are lucky)
>>>
>>> But, Ophelia, I think the curds that are used in recipes like you
>>> posted are supposed to be much softer than those in US cottage
>>> cheese.
>>
>> Ok I don't know what yours are like.. but if you do as I do.. and put
>> your soured milk into a cloth overnight and strain it.. you will see
>> what I mean)
>>
>> Add egg and some butter, sugar, currants and a squeeze of lemon.....
>> put
>> into pastry... and blisssssssssssssssssssss)
>>
>> I grew up with this
>
> I will know on Sunday. I'm going to make the curds tomorrow. I
> previously
> saved the group of recipes you posted, as well as the single one you
> said
> you had used. I have everything else on hand.
Oh do try mine))) and please let me know how you like it)
On Fri 25 Nov 2005 03:05:01p, Thus Spake Zarathustra, or was it Ophelia?
>
> "Wayne Boatwright" <[email protected]> wrote in message
> news:[email protected]...
>> On Fri 25 Nov 2005 02:54:24p, Thus Spake Zarathustra, or was it
>> Ophelia?
>>
>>>
>>> "Wayne Boatwright" <[email protected]> wrote in message
>>> news:[email protected]...
>>>> On Fri 25 Nov 2005 02:26:25p, Thus Spake Zarathustra, or was it
>>>> Ophelia?
>>>>
>>>>>
>>>>> "Elaine Parrish" <[email protected]> wrote in message
>>>>> news[email protected]...
>>>>>
>>>>>
>>>>>
>>>>> On Fri, 25 Nov 2005, Ophelia wrote:
>>>>>
>>>>>>
>>>>>> "jake" <[email protected]> wrote in message
>>>>>> news:[email protected]...
>>>>>> > That may very well be. I've enver seen curd of the sort that
>>>>>> > seems to be discussed here. Í suspect it isnt availbale in teh
>>>>>> > shops.
>>>>>>
>>>>>> I haven't seen curd for sale for many years which is why I make my
>>>>>> own
>>>>>>
>>>>>>
>>>>>>
>>>>>
>>>>> Here in the USA, cottage cheese is curds and whey. "Large curd"
>>>>> cottage cheese can be drained and washed of the whey for curds.
>>>>>
>>>>> you are lucky)
>>>>
>>>> But, Ophelia, I think the curds that are used in recipes like you
>>>> posted are supposed to be much softer than those in US cottage
>>>> cheese.
>>>
>>> Ok I don't know what yours are like.. but if you do as I do.. and put
>>> your soured milk into a cloth overnight and strain it.. you will see
>>> what I mean)
>>>
>>> Add egg and some butter, sugar, currants and a squeeze of lemon.....
>>> put
>>> into pastry... and blisssssssssssssssssssss)
>>>
>>> I grew up with this
>>
>> I will know on Sunday. I'm going to make the curds tomorrow. I
>> previously saved the group of recipes you posted, as well as the
>> single one you said you had used. I have everything else on hand.
>
> Oh do try mine))) and please let me know how you like it)
I sure will!
--
Wayne Boatwright *¿*
_____________________________________________
On 25 Nov 2005 23:01:09 +0100, Wayne Boatwright wrote:
>
> I will know on Sunday. I'm going to make the curds tomorrow.
How did they turn out? Do we get a report????
> I previously
> saved the group of recipes you posted, as well as the single one you said
> you had used. I have everything else on hand.
Be sure to include the recipe you used with your progress report!
--
On Sun 27 Nov 2005 10:20:50a, Thus Spake Zarathustra, or was it sf?
> On 25 Nov 2005 23:01:09 +0100, Wayne Boatwright wrote:
>
>>
>> I will know on Sunday. I'm going to make the curds tomorrow.
>
> How did they turn out? Do we get a report????
>
>> I previously
>> saved the group of recipes you posted, as well as the single one you
>> said you had used. I have everything else on hand.
>
> Be sure to include the recipe you used with your progress report!
>
I made the curds yesterday. We just returned from church and I am just about
to embark on the recipe. Will post the results later.
--
Wayne Boatwright *¿*
_____________________________________________
[email protected]...