SC - Scottish/british food terms
Marilyn Traber
margali at 99main.com
Wed Dec 30 21:02:11 PST 1998
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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