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Old 08-13-2013, 11:10 PM   #11
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Quote:
Originally Posted by Dawgluver View Post
I would like the recipe too, please.
Send me a PM and remind me in a couple of days. I'm too busy right now.
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Old 08-13-2013, 11:11 PM   #12
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Send me a PM and remind me in a couple of days. I'm too busy right now.
Post it in a couple of days, when you're less busy!
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Old 08-13-2013, 11:14 PM   #13
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Originally Posted by Dawgluver View Post
I would like the recipe too, please.
Yes please send it to me i'd love it.
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Old 08-15-2013, 12:23 AM   #14
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Did a quick search here and found that I had already posted a recipe for making quark: ISO additions to cream cheese or quark and, of course, make sure everything is really clean, since you only want to grow the good micro-organisms.

If I let the quark drip long enough that it gets too dry, I add back some of the whey.

I once tried shaking the sour cream to mix it. The milk didn't clabber, same as the time I used a whisk. It doesn't seem to like violent agitation.

The short cut method is just to use straight cultured buttermilk, but buttermilk is stupidly expensive in Canada, so I don't do that.

BTW, if you do the culturing part, and skip the oven part, and use cream that is at least 30% butterfat, you get creme fraiche.
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Old 05-14-2014, 01:09 PM   #15
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I feel like I should keep this thread going.

1c Sour Cream
1c Mayonnaise
3T Dill (dried, I've been told fresh actually doesn't work out as well and takes 10x as much)
2t Seasoned salt (or S&P or another salt based blend... do this to taste)
1T grated onion

Combine. Chill overnight for best results.
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