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Garlicky butter-cheese spread - this is a trick I learnt in Poland.


Polonius3 1,000 | 12,448
10 Sep 2010 #1
This is a trick I learnt in Poland. Mash with fork 1/2 lb (20 dkg) farmer cheese (twaróg) with slightly less soft butter and 2-3 buds crushed garlic. Mix well, salt and pepper to taste and spread on rye bread. Wash down with hot lemon tea (jigger of run therein optional).
pgtx 29 | 3,159
10 Sep 2010 #2
sounds like a stinky breath...
noreenb 7 | 557
10 Sep 2010 #3
Sounds like a good recipe...
beckski 12 | 1,617
11 Sep 2010 #4
Mix well, salt and pepper to taste and spread on rye bread.

Might turn out better if it's all toasted a little.
OP Polonius3 1,000 | 12,448
11 Sep 2010 #5
Make sure to share the garlicky cheese spread with your wife/fiancée/GF/partner or
whoever you intend to share close quarters with!
beckski 12 | 1,617
11 Sep 2010 #6
Yes indeed! I'll be sure to eat plenty of garlicky cheese spread, before going out on a hot date!!!
polkamaniac 1 | 482
13 Sep 2010 #7
I think I'll pass on this one.3 cloves of crushed garlic on a slice of bread!!!!! Nobody will come near me.
OP Polonius3 1,000 | 12,448
14 Sep 2010 #8
The quantities given are enough to spread more than a dozen slices of bread or toast. Depends how thinly or thickly it's spread.
OP Polonius3 1,000 | 12,448
28 Apr 2017 #9
Merged:

Easy and delicious home-made butter from 42% cream



Wife recently ran across a new 42% cream that said on the label: for cream fillings or home-made butter.
She tried it using an immersion blender and within a few minutes got a container of the best, creamy, fresh-tasting butter imaginable. Try it, I know you'll be crazy about it!
jon357 63 | 14,127
29 Apr 2017 #10
the best, creamy, fresh-tasting butter imaginable. Try it, I know you'll be crazy about it!

We do this with that 42% smietanka (double cream) from Biedronka. Remember - this is quite important - to wash it thoroughly twice between your fingers, squeezing it under a tap otherwise the maslanka in it will make it go off quickly. Add some salt if you like that or want to make it last a bit longer. You can do it with a hand held blender, or in a food processor.

You're right, it really is the best, creamy, fresh-tasting butter imaginable.
OP Polonius3 1,000 | 12,448
29 Apr 2017 #11
jon357 - maślanka
The first time we got nearly a glass of buttermilk out of the deal. It wasn't the tart full-flavoured cultured commercial stuff (which I prefer because I'm used to it) but extremely mild. The next time she whipped it differently and most of the maślanka got absorbed. My better half never shops at Biedronka (only Simply and Le Clerc), but the Piątnica brand 42% cream is probably stocked by all the chains.
OP Polonius3 1,000 | 12,448
29 Apr 2017 #12
jon357 - wash it thoroughly
But that way you get rid of the buttermilk -- one of God's (or Mother Goose's) great gifts to humanity, a most healthful drink chock full of mineral nutrients. Don't you think it'd be better to pour off and reserve the maślanka for drinking, shape the butter into a ball and place it in a bowl of cold water to solidify before refrigerating?
jon357 63 | 14,127
29 Apr 2017 #13
No Po. You save all the buttermilk that separates when churning and use later. You wash the butter thoroughly to get rid of residual buttermilk that's mixed in with the solid butter - this makes it go off quickly.
jon357 63 | 14,127
29 Apr 2017 #14
Incidentally, with the buttermilk (the stuff that separates right away, not the little streaks of it in the lump of butter that make it go off if you don't wash them out), you can do a lot. I'm no fan of drinking it, however it works well in a lot of recipes - I like it in soda bread.
OP Polonius3 1,000 | 12,448
29 Apr 2017 #15
jon357 - soda bread
Also in pancakes instead of milk, and soda is the leavening agent there too.
You apperently lack a Polish palate, because one of hte simplest but most glorious summer delights are fresh-dill-garnished tiny walnut-sized boiled new potatoes dotted with butter and eaten with a bowl of cold cultrued buttermilk in a bowl on the side.
jon357 63 | 14,127
29 Apr 2017 #16
That sounds a bit like tatws llaith, traditional in Wales when the new potatoes are ready.


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