Przekwasić

English translation: excessively sour/oversour the curd

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Polish term or phrase:Przekwasić
English translation:excessively sour/oversour the curd
Entered by: Frank Szmulowicz, Ph. D.

06:19 Sep 20, 2016
Polish to English translations [PRO]
Food & Drink
Polish term or phrase: Przekwasić
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Over-ferment??
Biurobob
Local time: 22:38
excessively sour/oversour the curd
Explanation:
It is certain, however, that the old practice of souring the curd in the whey has had
https://books.google.com/books?id=A2szAQAAMAAJ&pg=RA1-PA38&l...
ccccccccccccccccccccccccccc

The only alternative is to take the risk of souring the curd in the whey, as many do.
https://books.google.com/books?id=sv5NAAAAYAAJ&pg=PA296&lpg=...
cccccccccccccccccc

Sometimes some salt is added to the curd in the vat to restrain souring. The curd is stirred after cooking until it is sufficiently firm.
http://classicbooks.bookgenesis.com/excerpts/e677fdb3b49ff7d...

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Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way.
https://en.wikipedia.org/wiki/Curd
Selected response from:

Frank Szmulowicz, Ph. D.
United States
Local time: 17:38
Grading comment
Dziękuję.
4 KudoZ points were awarded for this answer



Summary of answers provided
3excessively sour/oversour the curd
Frank Szmulowicz, Ph. D.


  

Answers


4 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5
excessively sour/oversour the curd


Explanation:
It is certain, however, that the old practice of souring the curd in the whey has had
https://books.google.com/books?id=A2szAQAAMAAJ&pg=RA1-PA38&l...
ccccccccccccccccccccccccccc

The only alternative is to take the risk of souring the curd in the whey, as many do.
https://books.google.com/books?id=sv5NAAAAYAAJ&pg=PA296&lpg=...
cccccccccccccccccc

Sometimes some salt is added to the curd in the vat to restrain souring. The curd is stirred after cooking until it is sufficiently firm.
http://classicbooks.bookgenesis.com/excerpts/e677fdb3b49ff7d...

cccc

Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way.
https://en.wikipedia.org/wiki/Curd

Frank Szmulowicz, Ph. D.
United States
Local time: 17:38
Works in field
Native speaker of: Native in EnglishEnglish, Native in PolishPolish
PRO pts in category: 92
Grading comment
Dziękuję.
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