[New post] Layer the Curd-A Taste of Hearth Cooking

hearttohearthcookery posted: " After the delicate curd has been separated from most of the whey through a linen cloth for the Pennsylvania German receipt (recipe) Egg Chees (Oya Kase), the curd is layered into the mold and allowed to continue to drain any remaining whey overnight." Bites of Food History Layer the Curd-A Taste of Hearth Cooking hearttohearthcookery Apr 29 After the delicate curd has been separated from most of the whey through a linen cloth for the Pennsylvania German receipt (recipe) Egg Chees (Oya Kase), the curd is layered into the mold and allowed to continue to drain any remaining whey overnight. Comment Like You can also reply to this email to leave a comment. Unsubscribe to no longer receive posts from Bites of Food History. Change your email settings at manage subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://hearttohearthcookery.wordpress.com/2023/04/29/layer-the-curd-a-taste-of-hearth-cooking/

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