Thinking of Turkey but Eating Lait Caille

Pato from has written 56 comments

Happy Thanksgiving, Andy!

I love good food that I can't quite tell what it is haha. There is something exciting about ingesting a mystery.

just use google to find a recipe on french, the use an online translator to traslate that text. A few trials give at least an idea ...

To make curdle milk, one adds to him presses, extracted the stomach of calves, but one can also employ milk of fig tree, but there it would be necessary that I ask my grandmother. One finds easily presses in pharmacy.
it is necessary to employ believed milk, and especially not PASTEURIZES. Better is thus worth to take its small can, and to go to the farm as in time (for the nostalgic ones of the small house in the meadow
ONE needs 1 liter of believed milk and 15 drops of initially
presses to filter milk. then to carry it on soft fire and to pour the 15 drops of presses when it is tepid. Especially not to make boil.
To mix and transvase in a pot.
To let rest 24 hours in a fresh place and taste finally.
Too much easy to make to happen some

Hi Andy,

If it is made from milk it could be something my grandfather enjoyed and my father still sees it as a treat. We call it dikmelk in South Africa. It is fresh milk that has been left to stand for a while to thicken. Just add sugar and its fit for a king!

Page Turner from has written 99 comments

we are home need perry, fix computer happy turkey day mom