ping Wayne

On Fri 25 Nov 2005 02:26:25p, Thus Spake Zarathustra, or was it Ophelia?

Quoted message said:

"Elaine Parrish" <[email hidden]> wrote in message
news:[email hidden]...

Ophelia said:

"jake" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 25 Nov 2005 02:26:25p, Thus Spake Zarathustra, or was it
Ophelia?

Quoted message said:

"Elaine Parrish" <[email hidden]> wrote in message
news:[email hidden]...

Ophelia said:

"jake" <[email hidden]> wrote in message
news:[email hidden]...
> 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🙂

On Fri 25 Nov 2005 02:54:24p, Thus Spake Zarathustra, or was it Ophelia?

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 25 Nov 2005 02:26:25p, Thus Spake Zarathustra, or was it
Ophelia?

Quoted message said:

"Elaine Parrish" <[email hidden]> wrote in message
news:[email hidden]...

On Fri, 25 Nov 2005, Ophelia wrote:

>
> "jake" <[email hidden]> wrote in message
> news:[email hidden]...
> > 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 *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 25 Nov 2005 02:54:24p, Thus Spake Zarathustra, or was it
Ophelia?

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 25 Nov 2005 02:26:25p, Thus Spake Zarathustra, or was it
Ophelia?

>
> "Elaine Parrish" <[email hidden]> wrote in message
> news:[email hidden]...
>
>
>
> On Fri, 25 Nov 2005, Ophelia wrote:
>
>>
>> "jake" <[email hidden]> wrote in message
>> news:[email hidden]...
>> > 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?

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 25 Nov 2005 02:54:24p, Thus Spake Zarathustra, or was it
Ophelia?

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
> On Fri 25 Nov 2005 02:26:25p, Thus Spake Zarathustra, or was it
> Ophelia?
>
>>
>> "Elaine Parrish" <[email hidden]> wrote in message
>> news:[email hidden]...
>>
>>
>>
>> On Fri, 25 Nov 2005, Ophelia wrote:
>>
>>>
>>> "jake" <[email hidden]> wrote in message
>>> news:[email hidden]...
>>> > 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 *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright said:

I will know on Sunday. I'm going to make the curds tomorrow.

How did they turn out? Do we get a report????

Quoted message said:

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!
🙂
--

Practice safe eating. Always use condiments.

On Sun 27 Nov 2005 10:20:50a, Thus Spake Zarathustra, or was it sf?

Quoted message said:

Wayne Boatwright said:

I will know on Sunday. I'm going to make the curds tomorrow.

How did they turn out? Do we get a report????

Quoted message said:

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 *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!