Post #1578991
2026-03-30 15:26 UTC
@PapyrusBrigade yeah!
But in the context of idly, I think you need it to be smooth to make the dough.
I just find it funny that whomever was translating didn’t have the context. And imagine trying to use cheese curds would be… dry.
I’ve never heard of quark (outside of physics), will try!
Replies (1)
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@PapyrusBrigade@cosocial.ca 2026-03-30 16:08
@rexbron I can't recommend quark. Chalky and grainy, in my experience. Each one has been a disappointment in my quest to find something like séré. Same with butter. I'm a sucker for buying grassfed butter, in the hope it will taste like fragrant Swiss butter, whose aroma hits the moment you open the package. It never ever does.