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Old 04-02-2012, 12:43 PM   #11
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I just recently saw filtered organic milk. Well, they claim it is organic, but they didn't say who, if anyone, did the certification.

Most of the organic milk I see is at the health food store and not ultra-pasteurized.
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Old 04-02-2012, 03:19 PM   #12
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We've made ricotta and motz.
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Old 04-02-2012, 06:01 PM   #13
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This sounds fascinating, Margi! Thanks for posting!
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Old 04-03-2012, 05:19 AM   #14
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@ Craig: Motz ?

Quote:
Originally Posted by CraigC View Post
We've made ricotta and motz.

@ Craig,

Good Morning,

I am sorry, I have never heard of Motz ... what exactly are you speaking about ? Does it have another name it goes by ? Do you mean Buffala di Mozzarella ?

Thanks for reply and feedback.
Have nice Tuesday.
Margi.
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Old 04-03-2012, 07:00 AM   #15
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Slang for mozzarella (cows milk). Just like ricotta is sometimes refered to as pot cheese.
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Old 04-03-2012, 07:25 AM   #16
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@ Bill,

I have seen buttermilk too ... However, it does not exist in Mediterranean and I have never used this product ... I prefer as Natural as possible, which means, nothing in cans, plastic, frozen, jars or wax cartons ... if possible !

Thanks for feedback.
Margi.
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Old 04-03-2012, 07:26 AM   #17
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@ Craig.

Entiendo muy bien ahora ... I understand very well now ... Thanks for explaining.

Where are the USA Ales for the wine post I had started ? Have u read my message ?

Happy Easter.
Kindest.
Margi.
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Old 04-03-2012, 07:28 AM   #18
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@ Dawgluver,

Grazie ... It is so easy ... See the website I posted ... I am sure, you shall enjoy ...

Thanks for feedback.
HAPPY HOLIDAYS TOO,
margi.
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Old 04-03-2012, 09:01 AM   #19
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I do not make ricotta, but every once in a while (mostly if somebody gives me some milk for free) I'd make, what's called Farmers Cheese here in the States. I like the home made one better than the store bought becasue you can control the moisture in the end product. Also you can add salt or even other herbs, ok I do not add herbs, but it can be done. Unlike ricotta it doesn't really have a curd, it is pasty rather product. Doesn't taste like past though.
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Old 04-03-2012, 09:10 AM   #20
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Quote:
Originally Posted by CharlieD View Post
I do not make ricotta, but every once in a while (mostly if somebody gives me some milk for free) I'd make, what's called Farmers Cheese here in the States. I like the home made one better than the store bought becasue you can control the moisture in the end product. Also you can add salt or even other herbs, ok I do not add herbs, but it can be done. Unlike ricotta it doesn't really have a curd, it is pasty rather product. Doesn't taste like past though.
We like blintzes filled with farmer's cheese.
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