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Old 14th March 2013, 03:53 PM   #1471
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Quote:
Originally Posted by picowallspeaker View Post
any more tasty
How true.
Some years ago, a couple of Italian guys here started local manufacture of mozzarella, deliver direct to restaurants only.
Same deal with other stuff, e.g. Coquilles stJ and Escargots, go for €1/pc straight to the back-kitchen door.

At this rate, we'll all be having SY-lent Green shortly, or the Full-Out opposite.
(RIP Charlton Heston, greatest NèèZi wing actor ever)

(I always have a full calzoni. Who in his right mind eats half a pair of trousers, with the risk of swallowing a zipped fly)

http://www.youtube.com/watch?v=B15rMInVnGw (aka in Portue-spic as : Go Fool Cow, not Me !)
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Old 14th March 2013, 05:40 PM   #1472
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Quote:
Originally Posted by picowallspeaker View Post
For paneer, you get a little better flavor if you use a combo of lemon juice and yogurt for curling the milk.
I have always used buttermilk. I will have to try yogurt. Greek style or...?
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Old 14th March 2013, 05:49 PM   #1473
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The stuff I use is marked "plain" and "organic." I'm relieved since I didn't want inorganic yoghurt.
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Old 14th March 2013, 06:03 PM   #1474
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I don't know, organic donor yoghur' sounds somewhat dodgy as well.
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Old 14th March 2013, 06:06 PM   #1475
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Ya, stay away from donor yogurt.
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Old 14th March 2013, 06:07 PM   #1476
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SY, I was really asking for fat content, ya silly.

EDIT: I just found out that there is low fat Greek yogurt. I thought it was only really high fat.

SY no longer silly, Cal now silly.
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Old 14th March 2013, 06:59 PM   #1477
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Silly, you never heard of "My low and fat Greek yoghurt wedding" ?
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Old 14th March 2013, 07:00 PM   #1478
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Does this have anything to do with yoghurt cannons?
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Old 14th March 2013, 07:02 PM   #1479
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uh-huh
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Old 14th March 2013, 07:07 PM   #1480
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Don't know, I only DIY yoghurt candy myself, e.g. yoghurt gums, not guns.
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