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New 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]
New 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]
     Drawing the Battle Lines - (Andrew Grygus) - (72)
         Vegi-moderate - (Andrew Grygus)
         Carno-Moderate - (Yendor)
         British - (pwhysall) - (6)
             Yes, but . . . - (Andrew Grygus) - (4)
                 Stereotype, AFAICT - (pwhysall) - (3)
                     A few years ago Natural History magazine . . - (Andrew Grygus) - (2)
                         I imagine that cuisine in Detroit is not dissimilar - (pwhysall)
                         Re: A few years ago Natural History magazine . . - (deSitter)
             remember a breakfast in Landridnod Wells, Wales - (boxley)
         Carnivore unless count potatoes as vegies -NT - (ChrisR)
         Too Little Time Carno-Vegi-Industrial-Moderate - (Another Scott)
         Some nits - (admin) - (6)
             Vegans etc. - (Andrew Grygus) - (5)
                 Welp, since I used to be a non-ethical Vegan... - (admin)
                 macrobiotics, is that like a Hari Krishna dinner? - (boxley) - (3)
                     Don't know about other areas . . - (Andrew Grygus) - (2)
                         Right: fungi decidedly not satwic ;-) - (Ashton) - (1)
                             It makes perfect sense . . . - (Andrew Grygus)
         Carno-Moderate to Carnivore - (lincoln)
         Most of the above - (Meerkat) - (3)
             Australian Wine. - (Andrew Grygus)
             Well Australian Wines are far better than Most US wines - (boxley)
             I'm with you. - (FuManChu)
         will only eat vegetarian meat - (boxley)
         Re: Drawing the Battle Lines - (deSitter) - (1)
             I'm about where you are - (ben_tilly)
         Carno-Moderate r'Us. - (a6l6e6x) - (3)
             dang fine iced tea it is :-) -NT - (boxley)
             Re: Carno-Moderate r'Us. - (deSitter)
             Year-round, but instant -NT - (drewk)
         Once Macrobiotic, now Industrial - (tjsinclair) - (11)
             Is there a potential market for industrial macrobiotic food? - (boxley) - (10)
                 Not quite miso soup, but . . - (Andrew Grygus) - (1)
                     seen a lot of viet stores local but no Korean - (boxley)
                 Possibly - (tjsinclair) - (7)
                     Well, there are very good reasons . . - (Andrew Grygus) - (6)
                         I prefer using gas myself - (tjsinclair) - (3)
                             Ditto. - (Another Scott) - (2)
                                 Those buttons are all in a horizontal row? - (FuManChu) - (1)
                                     Yup. You volunteering? ;-) -NT - (Another Scott)
                         Bad burn with my new electric - (drewk) - (1)
                             New electrics can be dangerous. - (Andrew Grygus)
         Battle lines and labels... - (hnick) - (2)
             ? I'm sure the labels are tongue-in-cheek. - (Another Scott)
             A sense of humor goes well with food . . - (Andrew Grygus)
         Omnivore and proud. I guess that make me Carno-Moderate - (Silverlock) - (3)
             Ditto. I like to call it "well-balanced" ;-) - (bepatient)
             Nothing that moves and no insects. - (pwhysall) - (1)
                 you mean no whole insects - (boxley)
         Smack in the middle... - (CRConrad) - (17)
             whats a traditional Finnish Breakfast consist of? - (boxley) - (15)
                 Porridge / sandwiches / cereals in sour milk + lots o'coffee -NT - (CRConrad) - (14)
                     sour milk as in buttermilk? how is it soured? -NT - (boxley) - (13)
                         Bacteria cultures; dunno what, exactly. What's "buttermilk"? -NT - (CRConrad) - (10)
                             Buttermilk . . - (Andrew Grygus) - (8)
                                 No, milk doesn't have to be soured to make butter. - (CRConrad) - (1)
                                     Buttermilk was invented in the days of the hand churn. - (Andrew Grygus)
                                 why do they call it "sweet cream butter" :-) - (boxley) - (4)
                                     Perhaps a little souring would have eased your churning? - (Andrew Grygus) - (3)
                                         more like deadly taste like sh*t -NT - (boxley) - (2)
                                             Note that the sourness is not oil soluable . . - (Andrew Grygus) - (1)
                                                 we had the old crock churn and the paddle with handle - (boxley)
                                 AFAIK Southern mostly - (deSitter)
                             buttermik is the liquid thats left after making butter, - (boxley)
                         Probably mostly creme fraiche, which you can't get . . - (Andrew Grygus) - (1)
                             Nope. With *cereal*?!? "Corn flakes and Creme Fraiche"??? - (CRConrad)
             Same place on the scale for me -NT - (drewk)
         Not sure where I fall. - (inthane-chan) - (1)
             Do you burn a lot of incense? - (boxley)
         ALL barring the "Vegan" - (folkert) - (2)
             yabbut is mountain dew a vegetable :-) -NT - (boxley) - (1)
                 That was never 5 minutes... Oh wait. - (folkert)

Holy cran.
78 ms