Ot It is Pentecost =Shavu`ot

Oooooooooooh DON'T Mirjam, you are making me feel really hungry now...LOL wish I hadn't read this...LOL

hugz Cher

"Mirjam Bruck-Cohen" skrev i melding news: snipped-for-privacy@ar.news.verio.net...

Sounds interesting! I have saved the recipe!

Do you separate the milk yourself, or do you buy it "ready made"?

Here we separate sour milk by warming, for some dishes,

or: we use something called Oste-løype. (ost =Cheese) Løype : It is an Enzym from calf's stomack, but you can buy it at the drug store. (We mix it with milk, and warm it gently, then it separate)

I'm sure that this must be an ingredience in National courses around the world!

When you told about this, I felt it VERY familiar! LOL! AUD ;-)

I think we probably call that stuff "rennet" Aud, and use it to make a sort of jellified milk custardy thing. Not that you see it much these days. It was supposed to be good for invalids, and we got taught to make it in nurse training school. Good for people with ulcers I guess. Love & higs Christine

On Fri, 02 Jun 2006 03:52:35 GMT, Mirjam Bruck-Cohen spun a fine yarn

You've made me hungry dear friend! Noreen

Hi Mirjam - it's ok to measure the water if you do it when it's cold; THEN bring it to a boil! This reminds me of the way I make rice - a handful of raw rice per person (NOT minute rice.) Put the rice in a pot that has a lid. Add cold water to the pot until it is one knuckle above the rice - rest your index finger tip on top of the rice, water should reach the first knuckle. Bring to a boil, reduce heat as low as possible, cover, and simmer 20 minutes. Do Not Peek. Turn off heat and let stand 5 minutes. Fluff with fork and serve. This doesn't work with brown rice or wild rice but it's a great easy method for white rice. Also - if you have an electric stove, my recommendation is to have 2 burners on, one high, one low. Bring the rice to a boil on the high burner, then move the pan to the low burner, cover and cook. If you just reduce the high heat to low, it takes awhile to cool down and you may very well have the rice boiling over. On a gas stove of course you don't have to do this!

my mother learned to make rice this way in Indonesia.

Brilliant idea! Thanks, Allison

Mirjam it sounds like the topfen my Father used when I made tofen torten. He made the milk sour by adding lemon juice and just let the milk stand for a while. He would boil it and strain it. He used it in all kind of dishes. Obviously he was a great cook....LOL

Els

The Variaty of Milk products in Israel is SOOOOOOOOO big that it is a waste of time to prepatre any of it at home [i mean the milks /cheeses if you don`t own some cows ,,,,,I use pastorized or Milk treated in other sterilizing ways ,,,,This White Cream Chesse i never saw abroad ,, it is more like a Stiff Yugort ,,,, Some products are Very Local , i Never ever Saw Cream like the Devon Cream ,,,,, It stands on it`s own when you take it out of the cup ,,,,,, I am not sure what this material you speak about is , Our milk products are all Kosher and have no touch with anything meaty Yreears ago when i lived on the Co-operative settlement we would make our own seprating milk[s] and making white cheese by letting it drip from a cotton cloth ,,,, mirjam

"Mirjam Bruck-Cohen" skrev i melding news: snipped-for-privacy@ar.news.verio.net...

Interesting, Mirjam and Christine! AUD ;-)

I learned to cook rice from a British woman who learned it from an Indian woman:

Bring twice as much cold water as rice to a boil. Gradually add rice without breaking the boil. Cover and reduce heat. Cook for 25 minutes. Let sit for 5 minutes with lid on. Uncover and fluff.

I was amazed at how well it worked, and was bragging to my brother (who is a great cook) about it, and he pulled down a bag of rice and said read the back of this. It was the exact same recipe!

Smiles

Hesira

My MIL used to make that, Mirjam. She just called it "farmers' cheese".

Do you have Laban? I tried it, and loved it, on my one visit to the Middle East.

Eimear

I didn`t mean to make you Hungry Norreen , just share around a bowl of Holiday food ,,, mirjam

Hhahahha Alison ,,, after so many yrears of cooking ,,,,[i cooked for my mother since i was very small ,,,, I alread have an IDEA about depth of water needed ,,,,, i was joking of course ,,,, My way to cook rice is a Cup or ant measure tool you have of rice , and double the measure in water ,,, [ but you can also use milk or juice prefferable Orange Juice ,, this is DELICIOUS ] , when cooking with water i add a teaspoon of olive oil when it starts to boil , if you don`t like olive oil add another natural oil ...Since i have a glass burner ,,,i turn off the heat when it `almost done` . and i don`t cover it very closed ,,, mirjam

Elsje your father was a great cook , and i AM not making my own milk sour ,, The Milk product places are competing so much to make sop many nice cheeses that one gets themfor almost nothing ,,,,, And they Are DELICIOUS ,,, mirjam

Different times, and different places ask for different ways.....LOL

Els

PS He also used to make a great apple strudel from scratch. Pulling the dough out so thin, you could see written text through the dough...LOL

Yummy stuff

Els

Elsje , for a strange reason i am not so kin on Apple strudel , but a Napoleon ,,,,, any day i would eat one ,,, mirjam

On Sun, 04 Jun 2006 04:49:48 GMT, Mirjam Bruck-Cohen spun a fine yarn

I am revving up my broom, dearest friend! Hugs, Noreen

I think a Napoleon is a Tompouse....???

I love anything with apple in it. From straight forward a plain apple to apple sauce and any kind of apple pie tort, or strudel. A Home made studel to which I add a good butter tart filling to dribble over the apple filling is just yummy.

Els

Me too! HAve you tried the Dutch Apple Pie at the Old Dutch Inn at Qualicum Beach?

This sounds just decadent and right up my alley!

Eimear