- Aug 31, 2004We've always been able to get the $500 for every passport holder in the
family...age didn't matter. We haven't done it in a few years, though.
Many years they forgot to stamp the passport, and the next package came
in duty-free. Still...since nothing is always the same, so to speak,
everyone can have a different experience.
For cheese-makers who are used to rennet cheeses...most farmacias carry
cuajo, and I make about 3/4 kilo of farmers' or cottage cheese
overnight. Just a gallon of milk (I use whatever I can get...can't
always get it unpasteurized), warm, to which I add 1/4 rennet tablet
dissolved in 1/2 cup of warm water, and 1/4 cup of buttermilk and cover
to keep buggage out. My oven has a pilot light and I keep the pan
there. All more or less. 12 hours later I cut the now solid curd
into ribbons with a sharp knife, dip them out into a lined colander,
hang for a few hours, wash in ice water, and cool with a weight on top
(cheese is wrapped in a clean cloth napkin) for a few hours. Sometimes
I heat the whole thing to firm the curds, sometimes I don't. Add cream
or don't. It's good for lasagne, blintzes, noodle pudding, whatever.
I use the whey for all sorts of things, too.