SC - Scottish/british food terms

[Marilyn Traber]

Sort of, but it doesnt get drained, you stir the whey back in til it is moveable
rather than galumpfing out in a lump. Think of it as unsour cream with a yoplait-y
texture. Ok, its something you have to experience to understand...
margali
but it is really good mixed with chestnut puree on toast


>  Sounds like Coeur a la Creme, or possibly a mascarpone variant, to me.
>
> Adamantius



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