<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Dairy-Dishes on Cookery-Shmookery</title><link>https://cookery-shmookery.blog/en/categories/dairy-dishes/</link><description>Recent content in Dairy-Dishes on Cookery-Shmookery</description><generator>Hugo -- gohugo.io</generator><language>en</language><lastBuildDate>Sat, 05 Sep 2026 00:00:00 +0000</lastBuildDate><atom:link href="https://cookery-shmookery.blog/en/categories/dairy-dishes/index.xml" rel="self" type="application/rss+xml"/><item><title>Homemade Tvorog in a Multicooker</title><link>https://cookery-shmookery.blog/en/post/11.homemade-tvorog/</link><pubDate>Sat, 05 Sep 2026 00:00:00 +0000</pubDate><guid>https://cookery-shmookery.blog/en/post/11.homemade-tvorog/</guid><description>
&lt;p>Homemade &lt;a href="https://en.wikipedia.org/wiki/Quark_%28dairy_product%29">tvorog&lt;/a>, a fresh cheese also known as quark, is made from kefir and sour cream by heating them gently in a multicooker. Once the whey has drained, the cheese is refrigerated overnight.&lt;/p></description></item></channel></rss>