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Old 02-20-2011, 10:45 AM   #11
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Bolas,
sounds exceptional...
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Old 02-24-2011, 05:22 PM   #12
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I also make farmer's cheese but i do not boil the milk, I only hit it up. And sometimes I use yougurt instead of lemon juice, taste more naturl to me.
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Old 02-24-2011, 05:38 PM   #13
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I also make farmer's cheese but i do not boil the milk, I only hit it up. And sometimes I use yougurt instead of lemon juice, taste more naturl to me.
Is yougurt (yogurt) Kashruth?
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Old 02-24-2011, 06:49 PM   #14
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What do you mean by yogurt Kashruth?
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Old 02-24-2011, 06:50 PM   #15
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Is yougurt (yogurt) Kashruth?
Why wouldn't it be? It isn't made with rennet like commercial cottage cheese.
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Old 02-24-2011, 06:54 PM   #16
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As far as why it wouldn't be there are actually a lot of reasons why. Main one there is no kosher supervision. But otherwise there are a lot kosher yogurts on the market. As the matter of fact probaly half of them are.
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Old 02-24-2011, 11:21 PM   #17
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I would really like a nice recipe for sauerkraut filling. We make sauerkraut and I make perogies (potato-bacon-cheese), but I'd like a nice filling using sauerkraut.
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Old 02-25-2011, 12:24 AM   #18
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I would really like a nice recipe for sauerkraut filling. We make sauerkraut and I make perogies (potato-bacon-cheese), but I'd like a nice filling using sauerkraut.
A real quick, not flippant answer is to make some sourkraut, or use it from a package and modify just like you would normally eat it. Rinse or not rinse as you like, etc. Use exactly what you like in the vereneky (perogie) and you got it. You just don't want it swimming in liquid because it has to stay inside the dumpling after all.
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Old 02-25-2011, 04:07 AM   #19
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I would really like a nice recipe for sauerkraut filling. We make sauerkraut and I make perogies (potato-bacon-cheese), but I'd like a nice filling using sauerkraut.
Serbiankraut, you will need a big plastic bucket with a lid, put salt on the bottom then a hard white cabbage and some dried corn, more salt, repeat till 3/4 full, put a board with weights ontop then close the lid, leave outside through 3 cold winter months.
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Old 02-25-2011, 08:45 AM   #20
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I make saurkraut filling and a potato, cheese using cottage cheese.

When I make kapusta I will use that for a filling also

my saurkraut filling is just saute onions ,black pepper, garlic, add saurkraut and add sour cream till all is blended well, I don't add salt till the end as saurkraut is salty, so taste first
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