The only info on the package is to keep it between 4 and 9 C (39.2-48.2F) and consume at 20C (6
- nothing about the water.
It certainly had no taste when cold but much better after being at room temperature, which I found at various web sites - again no mention of what to do about the water.
Some of those sites say it is preferable to eat within days or even hours of being made, but that is not possible for us even from US makers. I only found three of those: in Wisconsin, Indiana and Vermont and the Vermont one had moved to Quebec. I bought this at Wegman's and they told me it is a seasonal item. I'm going to go back and check if they have any info flyers.
Maybe some of our dairy farmers should get into the act, like they have with the Greek yogurt.
We will use this up more soon enough now that we know how to properly eat it. My mother might like it on toast (one Internet suggestion); we forgot to put it on the pizza.
My mother made sauce today, with pig's feet instead of pork bones. She has a hankering for food she used to eat years ago.
warm finally, in the 80s today, and a few sprinkles - cut many branches out back (small trees falling over) and put them out front only to find out they only pick up the first week of this month and next in July - not going to drag them all the way to the back. More sun for the garden - Slug sleeps in his hammock behind the garage, still has ear mite problem despite cleaning and medicine.