Allan Jaffe

I have very strong memories of my early childhood days when my grandparents had a family beach house at Manly on the Wangapurau Peninsula.

I know that I was brought there when I was six weeks old, but I know that I spent many, many years of my early life there at school holidays.

I can always remember that my grandmother, Rachel Jaffe, was preparing for Shabbos, as she used to call it, on a Wednesday.

What was she preparing? She was preparing the cottage cheese.

And how do I remember that? I remember being given two bellies to get the milk from Mr Hopper's farm at Manly.

One billy had a white lid and that came from a Friesian cow and one had a blue lid which came from some other type of cow which I don't remember.

A

cottage cheese cow.

Whatever it was, the blue lid came from a milk that was not a Friesian cow and that made the best cottage cheese.

And it was unpasteurised.

I can remember carrying the billies probably one and a half to two miles from the cow shed and walking along Manly Beach with it in summer and winter and bringing it to put in the refrigerator and to keep the blue-lidded one out of the refrigerator on the corner of the stove.

And that's where my grandmother made cottage cheese.

And did

she make it in a muslin over the kitchen seat? She made it in

a muslin and it used to hang in a particular corner of an old clothesline that ran out the backyard at our family house at Manly.

My mother and Peter's mother did the same.

And so what did they eat it with? How did they eat it?

Well, that's interesting because I can remember that on a Friday morning my grandmother would get up early, and my mother used to as well, and they would prepare making the bulqas and the khalas.

Right.

And at three o'clock in the afternoon they would come out of the oven, and I was given maybe four bulkas in a linen bag, and I had to walk all the way back to the cow bale, cow farm, to the farm, to give them to Mr Hopper as a thank you for the two billies.

Tell

me what a bulka is, because I don't know.

Okay, a bulka was like a small bun, but it was plaited, and it would have been in dimensions probably three, maybe four inches in diameter.

and it was the – when my grandmother made the khalas, she would plait them and there was always a little bit left over, and that's what made this bread roll, but it was called

I have very strong memories of my early childhood days when my grandparents had a family beach house at Manly on the Wangapurau Peninsula.

I know that I was brought there when I was six weeks old, but I know that I spent many, many years of my early life there at school holidays.

I can always remember that my grandmother, Rachel Jaffe, was preparing for Shabbos, as she used to call it, on a Wednesday.

What was she preparing? She was preparing the cottage cheese.

And how do I remember that? I remember being given two bellies to get the milk from Mr Hopper's farm at Manly.

One billy had a white lid and that came from a Friesian cow and one had a blue lid which came from some other type of cow which I don't remember.

A

cottage cheese cow.

Whatever it was, the blue lid came from a milk that was not a Friesian cow and that made the best cottage cheese.

And it was unpasteurised.

I can remember carrying the billies probably one and a half to two miles from the cow shed and walking along Manly Beach with it in summer and winter and bringing it to put in the refrigerator and to keep the blue-lidded one out of the refrigerator on the corner of the stove.

And that's where my grandmother made cottage cheese.

And did

she make it in a muslin over the kitchen seat? She made it in

a muslin and it used to hang in a particular corner of an old clothesline that ran out the backyard at our family house at Manly.

My mother and Peter's mother did the same.

And so what did they eat it with? How did they eat it?

Well, that's interesting because I can remember that on a Friday morning my grandmother would get up early, and my mother used to as well, and they would prepare making the bulqas and the khalas.

Right.

And at three o'clock in the afternoon they would come out of the oven, and I was given maybe four bulkas in a linen bag, and I had to walk all the way back to the cow bale, cow farm, to the farm, to give them to Mr Hopper as a thank you for the two billies.

Tell

me what a bulka is, because I don't know.

Okay, a bulka was like a small bun, but it was plaited, and it would have been in dimensions probably three, maybe four inches in diameter.

and it was the – when my grandmother made the khalas, she would plait them and there was always a little bit left over, and that's what made this bread roll, but it was called