my kefir looks
like small curd cottage cheese to me, that's a better description of it to me.
If
you like smaller curds, gently break the mixture more.
Not exact matches
The first batch was almost
like very
small curd cottage cheese, since then the «
curds» have gotten
smaller but it's still not smooth, I've used a fresh package of starter every time.
This
small curd size and quick cooking are the primary reason for the «Grana» or grain
like structure in the finished cheese.
It contains a lot of liquid and
small cottage cheese
like curds.
They have grown some, but they look more
like very, very
small curd cottage cheese than cauliflower.