[New post] Soon Curds and Whey-A Taste of Hearth Cooking

hearttohearthcookery posted: " After the mixture of eggs, buttermilk, salt and sugar have been added to the milk just brought to a boil, taken off the heat and covered for the Pennsylvania German receipt (recipe) Egg Cheese, the lid was removed after a matter of minutes to discover" Bites of Food History Soon Curds and Whey-A Taste of Hearth Cooking hearttohearthcookery Apr 23 After the mixture of eggs, buttermilk, salt and sugar have been added to the milk just brought to a boil, taken off the heat and covered for the Pennsylvania German receipt (recipe) Egg Cheese, the lid was removed after a matter of minutes to discover this soft, delicate curd had separated from the whey. 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/2023/04/23/soon-curds-and-whey-a-taste-of-hearth-cooking/

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