To tell you the truth, I steer clear of store-bought ketchup because I haven’t managed to make me familiar with its artificial taste. Sure, making your own homemade tomato sauce is not as convenient as squeezing a bottle, but once you taste it, you will never want to buy ketchup. The process lasts a few hours, but don’t take fright. Its flavour and the fact that it doesn’t contain additives win against the industrial recipe. It’s the best choice if you are concerned about your health.
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.
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