Mmmmm. Cheese curds! Sqeak! -D
> On Dec 1, 2017, at 1:24 PM, Meade Dillon via Mercedes <mercedes@okiebenz.com> > wrote: > > As kids, we could make butter from the cows milk by putting the heavy cream > that separated to the top into a mason jar, and then shaking it for about > ten or fifteen minutes. This was before it started to sour, really a > science experiment for us chilluns. The shaking would cause the fat in the > cream to clump together, and the clump would get bigger and bigger until > you had a nice lump of "butter" that was white and not very tasty without a > little salt added to it. What was left over was really thin milk with not > too much taste, pretty watery, and I guess that is "butter milk"? > > ------------- > Max > Charleston SC > > On Fri, Dec 1, 2017 at 1:15 PM, Curley McLain via Mercedes < > mercedes@okiebenz.com> wrote: > >> Buttermilk is what is left over when you churn milk/cream into butter. >> (That is the traditional buttermilk) Traditionally, butter was not >> churned until the cream started to sour. (increased acidity) >> >> > _______________________________________ > http://www.okiebenz.com > > To search list archives http://www.okiebenz.com/archive/ > > To Unsubscribe or change delivery options go to: > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com > > _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
