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Old 02-21-2011, 01:36 PM   #31
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Originally Posted by Kasia View Post
My grandmother makes the cottage cheese in the following way. Milk straight from the cow is kept in a cool place for three days. Then when the milk becomes sour, it must be heat and strain. What do you think about it? Also I can buy a cottage cheese in shops.
I would call that quark. As I wrote in a previous post, I suspect that was what was in the original recipe.

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Old 02-27-2011, 11:33 AM   #32
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Thanks for the pictures. It looks pretty good.

The bagel, an unsweetened doughnut with rigor mortis. ~Beatrice & Ira Freeman

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