| http://www.w3.org/ns/prov#value | - Meg Dodd's recipe (the first one) has a double base, the upper of which is perforated with holes, but I suspect that this was a kind of strainer which trapped the thick crust of curds (the hat on the kit) which were created by the gradual action of the lactic acid in the buttermilk on the fresh warm milk from the cow.
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