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Old 08-29-2010, 05:53 AM
 
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Reziac, sounds interesting as far as curds go.

A bit of an update for all who have followed the ND creatin criticism column on another thread (and those who haven't). We have decided to go to Iowa. We lived in Iowa for a couple years and I really loved it and I have no idea why we ever came back here where we are now. So, Iowa it is and I found a home this morning that is in the right city, not right in town but not out in the country, reasonable price, perfect size for us and not far from my favorite grocery stores. I will let you know as time goes on what the progress is if any as far as moving goes.

 
Old 08-29-2010, 07:14 AM
 
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Quote:
Originally Posted by Reziac View Post
... but dry-curd is hard to come by anymore (and quite unfindable in CA).
Friendship Dairies makes Farmer Cheese, a dry curd cottage cheese.



"We make our farmer cheese by pressing the curd until we’ve eliminated almost all of the liquid. It has a mild taste and moist texture, yet dry enough to be sliced."

Unfortunately, it's only available in the northeast and selected area on the East Coast.
 
Old 08-29-2010, 12:09 PM
 
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Default IOWA ... Here We Come !!!

CSD610...

... " GOOD LUCK " !!!!!!

tiberius ... and friends.
 
Old 08-29-2010, 12:20 PM
 
Location: Brendansport, Sagitta IV
7,540 posts, read 12,573,027 times
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Quote:
Originally Posted by Walter Greenspan View Post
Friendship Dairies makes Farmer Cheese, a dry curd cottage cheese.

Unfortunately, it's only available in the northeast and selected area on the East Coast.
There was a dairy in Brookings SD that had dry curd available in tubs; that's where I first encountered it. Slightly closer than the Northeast, but still hardly convenient!

Anyway, I ought to try making it myself, so I could have it whenever I want!
 
Old 08-29-2010, 12:53 PM
 
Location: NW Montana
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You know I used to see this in stores and had no idea that is was to be eaten...dry curds...LOL

BTW currently researching Antelope recipes in anticipation.....
 
Old 08-29-2010, 01:00 PM
 
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Originally Posted by Mt-7 View Post
You know I used to see this in stores and had no idea that is was to be eaten...dry curds...LOL:p
It's terrific for making cheese blintzes!
 
Old 08-29-2010, 01:06 PM
 
Location: NW Montana
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Seven takes out her notebook and writes that one down.
 
Old 08-29-2010, 04:05 PM
 
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What is a cheese blintz?

Just hooked up the new keyboard and mouse for the desktop. It is good to have a BIG screen and open space on my desk now since I put away the laptop.
 
Old 08-29-2010, 04:06 PM
 
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Quote:
Originally Posted by tiberius View Post
CSD610...

... " GOOD LUCK " !!!!!!

tiberius ... and friends.

You have all been so kind and I sincerely want to thank you!!!!!!!!
 
Old 08-29-2010, 04:14 PM
 
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Quote:
Originally Posted by CSD610 View Post
What is a cheese blintz?
A blintz is a fried, sweetened cheese or blueberry stuffed and folded crepe.




The following recipe for Cheese Blintzes is derived from a recipe by Natalie Fisher, a one-time resident of Shelby, Montana, and is from “The MAJCO COOKBOOK, VOLUME II”, published by the Montana Association of Jewish Communities (1999):


Here’s what you will need:

Crepe:
1 cup milk
4 large eggs, lightly beaten
1 cup unbleached all-purpose flour
butter or vegetable oil for frying

Filling:
1 lb. cottage cheese
1/4 lb. farmer cheese (dry cottage cheese)
1/2 lb. cream cheese
2 tablespoons sugar
1 egg
Topping:
sour cream
applesauce
fruit toppings


You will also need:
bowl
whisk or fork
large utility spoon
crepe, or small frying, pan
large plate
wax paper
2nd bowl (or, a cleaned first bowl)
plate
tablespoon
frying pan
spatula


Here’s what you need to do:


1. In a bowl, beat eggs. Add milk. Beat in flour until smooth.

2. Pour in a utility spoon of mixture into a greased crepe or small round pan.

3. Cook on one side until lightly browned.

4. Flip onto a plate lined with wax paper. Stack crepes with wax paper in between.

5. In a bowl, mix filling ingredients together.

6. TO SHAPE BLINTZES: Place about 1 heaping tablespoons filling on the cooked side of the crepe. Fold in sides and roll up like an egg roll or burrito.

7. TO COOK BLINTZES: Lightly brown (on both sides) using butter in a frying pan.

8. Serve with sour cream, applesauce or fruit topping.

For a Montana blintz, replace the sweetened cheese filling with huckleberry preserves.
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