Sentences with phrase «of curds»

«This laxe pithe or marrow in man's head shows no more capacity for thought than a Cake of Sewet or a Bowl of Curds.»

Claudia Lucero's One - Hour Cheese takes the mystery out of curds and whey and «distills thousands of years of cheese - making know - how into a foolproof, simple - to - follow manual.»

Let the cheese drain for 10 minutes, and if you like, sprinkle salt over the top of the curds.

Yellow or orangey - yellow is usually what breastfed babies» poop is colored once mature milk comes in around 10 - 14 days, but sometimes it is watery, sometimes it is seedy or full of curds, sometimes it seems super thin, and sometimes it's more like toothpaste.

The large percentage of curds in cow's milk makes iron difficult for babies to absorb.

Breast milk poops are very loose and full of curds.

They may melt better, but the test of an excellent poutine is the squeakiness of the curds.

This is to ensure that no moisture is present, and to draw all the oil out of the curds (coconut solids) that are formed by the natural oil separation process.

According to several Wisconsin - based websites dedicated to cheddar curds, they supposedly squeak when you bite into them; however, I didn't hear any distress calls from my batch of curds.

When the paper is dry, he applies Chinese ink that has been ground in tofu water, a by - product in the making of curd from soy beans.

It's best to make the lemon curd at least one day in advance and you'll want to cook the curd the additional couple of minutes longer to get a thicker product (see: notes at bottom of curd recipe from the above link).

Press a sheet of plastic wrap onto the surface of the curd and refrigerate until chilled.

Nice and lemony, not too sweet with good proportions of curd and meringue.

Press plastic wrap onto surface of curd and chill at least 2 hours.

Luckily, I made a double batch of curd when I made the pear cake, knowing I just may need it for a back - up to this recipe.

the taste of biriyani is just mild very mild... except the sourness of the curd i can not taste anything else.

I just have to make some sort of curd for it, which is my custard substitute.

Pour 1/3 of the curd over top of the jam.

Pour this through a strainer and cover the surface of the curd with plastic wrap.

If not using immediately for the mousse, press a piece of plastic wrap directly on the surface of the curd and refrigerate until ready to use.

Spread a layer of curd onto the meringue, then a layer of whipped cream.

Allow to cool, then transfer to the fridge with a piece of clingfilm placed directly on the surface of the curd to cool completely.

Place 1 layer of meringue on a cake plate; secure the bottom with a dollop of curd if desired.

The agitator shovels were designed to improve the lift of the curd in the whey and improve mixing.

Cover the surface of the curd with plastic wrap and chill while you make the cupcakes.

Replace this piece on top of the curd as a «lid» over the filling.

Dollop the meringue (or pipe) on top of the curd and spread all over.

The lemon curd recipe makes 3 - 4 cups of curd (I only got 3 cups... I'm pretty sure there would have been more if so much hadn't ended up in my mouth while I was making it); the frozen yogurt recipe makes about 4 1/2 cup servings

I put 2 cups of the curd into a glass jar in the refrigerator and will be using it between cake layers I am making for my daughter's birthday this week.

Any type of curd would be great - lime, passionfruit, orange or mango.

Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly.

Such a delicious combination of flavours and textures; love the brightness of the curd against the nuttiness of the tahini.

once buttermilk panna cotta has set, spoon 1/4 c. of curd over top and store, covered until read to serve.

Place plastic wrap directly on surface of curd to prevent a skin from forming; refrigerate for at least 1 hour or up to 3 days.

Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming.

Components: The basic and the most natural form of curd is made with milk, which is curdled using culture (Jaman), and other acidic substances such as lemon and vinegar.

The taste of the curd is nice and I think the tart will taste good but the color is not remotely like the picture.

Fill tarts with a few spoonfuls of curd when ready to serve.

Cover surface of curd with a piece of plastic wrap (this prevents a skin from forming on the top) and allow to cool to room temperature.

As a result, your second feeding will entirely consist of 150 ml of kefir and 30g of curd cheese.

My diet includes: puffed rice / brown bread sandwich for breakfast, then lentils and a chapatti / rice for lunch, 1 vegetable with chapatti for dinner... and for mid meal snacks I have a bowl of curd, vegetable juice, coconut water etc... also I eat a fruit on waking up and pre post workout....

I enjoyed that it wasn't super sweet and the sweetness of the curd complimented the vanilla cream, but I wasn't sure if that was the intent of the recipe.

Oh my gosh, that last shot of the curd spilling out?!? Holy moly!

Quaint though it may seem, it bears witness to a strange occurrence of «accidents» that seem to befall every generation of the curd - loving family.

I asked him what he said, for there was such a mish - mash of Conversation around us that I could scarcely understand him - the frequenters of Taverns have Hearts of Curd and Souls of Milk Sop, but they have Mouths like Cannons which stink of Tobacco and their own foul Breath as they cry What News?

Another local dish to try is handkas mit musik, a form of curd cheese served with raw onions, oil and vinegar, and almost always eaten with bread and butter (it's too strong for some tastes).

Not exact matches

But the real secret behind the fast - growing business he launched in 2008 is a combination of french fries, gravy, cheese curds and clever marketing.

What is it: Around since the 1950's Poutine is a traditional Canadian dish of french fries, layered with cheese curds and smothered beneath brown gravy.

The item combines the Canadian favorite poutine — fries with cheese curds and gravy — with the beef, mustard, ketchup and pickles of a Whopper.

After all, McDonald's legendary fries meets the fundamental awesomeness of gravy and cheese curds — what could go wrong, right?