Quote:
Originally Posted by frederixx
maybe not 12h, but here...
"cheese curds are fresh, young cheddar cheese in the natural, random shape and form before being processed into blocks and aged. (Cheddar cheese is typically aged from 60 days to 4 years before being sold.) Unlike the aged variety, curds lose their desirable qualities if refrigerated or not eaten for a few days (the squeak disappears and they turn dry and salty). This means that even if you can find them in ordinary supermarkets, IMHO they are probably a few weeks old, and inedible or at least unremarkable."
and here's a link to make the curds (tho you really want to buy them somehow):
http://biology.clc.uc.edu/fankhauser...e/Cheese98.htm |
Thanks for the link. They are impossible to buy in Southern California. I have an extensive kitchen and experience. Whne I have time I prefer making it myself. It's often better then what I can buy.
PS The chikcs love a guy who can cook and dance among other things
Although puotine doesn't exactly fall into that catagory.......however......