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Jāņi cheese: Revision history


For any version listed below, click on its date to view it. For more help, see Help:Page history and Help:Edit summary. (cur) = difference from current version, (prev) = difference from preceding version, m = minor edit, → = section edit, ← = automatic edit summary

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  • curprev 16:2516:25, 13 June 2021Xil talk contribsm 4,434 bytes +51 Technically quark is German, might be made by adding acid, which then is no longer sour milk cheese, and more importantly there are recipes for making cheese stright from soured milk (rūgušpiens), which forms curd (biezpiens) when boiled in any case + no point in having section that can only ever be two sentences, this is not a cookbook undo

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  • curprev 15:1215:12, 9 November 2019Xil talk contribs 3,504 bytes −19 →‎Making: 1. "Traditoonal" mixture suggests it is something carefully prepared, but it's just thos products to the tasted + it wasn't cleared what is stirred in - curds or everything else 2. a cheesecloth made from mouslin is still a cheesecloth undo Tags: Mobile edit Mobile web edit Advanced mobile edit

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