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06:19 Sep 20, 2016 |
Polish to English translations [PRO] Food & Drink | |||||||
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| Selected response from: Frank Szmulowicz, Ph. D. United States Local time: 00:59 | ||||||
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Summary of answers provided | ||||
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3 | excessively sour/oversour the curd |
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excessively sour/oversour the curd Explanation: It is certain, however, that the old practice of souring the curd in the whey has had https://books.google.com/books?id=A2szAQAAMAAJ&pg=RA1-PA38&l... ccccccccccccccccccccccccccc The only alternative is to take the risk of souring the curd in the whey, as many do. https://books.google.com/books?id=sv5NAAAAYAAJ&pg=PA296&lpg=... cccccccccccccccccc Sometimes some salt is added to the curd in the vat to restrain souring. The curd is stirred after cooking until it is sufficiently firm. http://classicbooks.bookgenesis.com/excerpts/e677fdb3b49ff7d... cccc Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. https://en.wikipedia.org/wiki/Curd |
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