Post #147,451
3/21/04 5:53:12 PM
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Porridge / sandwiches / cereals in sour milk + lots o'coffee
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Post #147,463
3/21/04 6:40:35 PM
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sour milk as in buttermilk? how is it soured?
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
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Post #147,468
3/21/04 6:53:16 PM
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Bacteria cultures; dunno what, exactly. What's "buttermilk"?
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Post #147,471
3/21/04 6:56:03 PM
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Buttermilk . .
. . was originally the liquid left after churning for butter (the milk has to be soured to get the butter to separate). Today it's largely made as a primary product. Tastes just like a very liquid Yougurt, and the two are interchangeable in recipes with a little care.
[link|http://www.aaxnet.com|AAx]
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Post #147,476
3/21/04 7:10:17 PM
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No, milk doesn't have to be soured to make butter.
Skim the cream off it, whip the cream into whipped-cream, continue whipping it into very stiff whipped-cream, and then just DON'T STOP whipping it, and it'll soon start clotting into butter; no souring at all required.
I know this for a fact, 'coz we did exactly that as an experiment in Home Ec in the eighth grade. Thank GRR the electric whick was invented by then!
The liquid that remains, though, is a lot thinner than sour milk; just lightly white-coloured water, IIRC. (No guarantees I do, though; we didn't focus on that part AFAICR.)
[link|mailto:MyUserId@MyISP.CountryCode|Christian R. Conrad]
(I live in Finland, and my e-mail in-box is at the Saunalahti company.)
You know you're doing good work when you get flamed by an idiot. -- [link|http://www.theregister.co.uk/content/35/34218.html|Andrew Wittbrodt]
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Post #147,478
3/21/04 7:18:53 PM
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Buttermilk was invented in the days of the hand churn.
If you want to use your technique in a hand churn I'm sure it will do wonders for your weight loss program as well as build muscle and character.
[link|http://www.aaxnet.com|AAx]
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Post #147,479
3/21/04 7:20:22 PM
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why do they call it "sweet cream butter" :-)
having hand churned WAY more butter than I care to think about, I can guarranty it doenst have to be sour, just churned and chrned and churned and fuckit just buy some margarine already.
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
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Post #147,482
3/21/04 7:25:37 PM
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Perhaps a little souring would have eased your churning?
And margerine is now known as "deadly trans-fats".
[link|http://www.aaxnet.com|AAx]
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Post #147,483
3/21/04 7:45:56 PM
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more like deadly taste like sh*t
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
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Post #147,485
3/21/04 7:57:16 PM
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Note that the sourness is not oil soluable . .
. . and leaves with the liquid. Of course, if you don't wring out your butter well enough not only will it be sour, it'll go rancid quickly. Here's [link|http://waltonfeed.com/old/butter.html|the process].
[link|http://www.aaxnet.com|AAx]
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Post #147,488
3/21/04 8:23:37 PM
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we had the old crock churn and the paddle with handle
finally figured out a way to hook the electric drill to the handle, the old man wondered why the brushes wernt lasting too log on the drill.
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
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Post #147,486
3/21/04 8:18:23 PM
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AFAIK Southern mostly
Buttermilk is drunk as a standalone drink in the South - elsewhere I think it's mostly used just for cooking.
-drl
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Post #147,472
3/21/04 6:58:06 PM
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buttermik is the liquid thats left after making butter,
kind of sour. Sounds like a type of Kefer, like yogert but liquid. Never thought of using that on cereal will have to try.
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
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Post #147,469
3/21/04 6:53:48 PM
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Probably mostly creme fraiche, which you can't get . .
. . in the U.S. because it can't be made from pasturized milk. Getting unpasturized milk in the U.S. is a big problem (here in Los Angeles we've always had Altadena, but the health authorities keep trying to shut it down "just because").
Creme Fraiche is different from sour cream in that it strongly resists curdling and separation at higher temperatures and it can be whipped like whipping cream. Sour cream doesn't qualify in either case.
[link|http://www.aaxnet.com|AAx]
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Post #147,473
3/21/04 7:03:18 PM
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Nope. With *cereal*?!? "Corn flakes and Creme Fraiche"???
That would be a right mess, wouldn't it... Not something you could slurp down before you're even half-awake, for sure. No, what I called "sour milk" is more like yoghurt or kefir, consistency-wise.
Come to think of it, one kind of sour milk is called "churning milk" -- as in, churning butter -- in both Swedish and Finnish, and that doesn't seem too different from the other kinds, to me; so it might well be that they're all something like the "butter milk" BOx was on about.
Or you can of course use ordinary regular bog-standard normal milk with your cereal. Our Matsku, for instance, usually pours that over his Wheeties or Cheerios or whateverthefuck those vaguely-grain-based sugar-and-chemicals calorie-bomb concoctions are called.
[link|mailto:MyUserId@MyISP.CountryCode|Christian R. Conrad]
(I live in Finland, and my e-mail in-box is at the Saunalahti company.)
You know you're doing good work when you get flamed by an idiot. -- [link|http://www.theregister.co.uk/content/35/34218.html|Andrew Wittbrodt]
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