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Randi

well..... the "traditional" molds have perferated bottoms to allow the cream to drain

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Posted to Thread #14737 at 11:38 pm on May 9, 2009

and set-up. I don't remember what I used as I haven't made one since the early 70's.

I think the drainage may be an important part but I've been wrong before. I would consider a strainer or colendar, lined with cheese cloth?

anyone else?


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