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["Fred Enga" <fenga AT astechman.com>]

When I was a kid back in Norway, we used to get our milk, raw of course,
from the neighbour each evening in a closed pail.  Any milk that was left at
milking time the next day was placed in a shallow dish and covered with a
cloth (no, we didn't have refrigeration).  By morning it had formed into a
type of yoghurt (or more probably known as curds and whey) and that was our
breakfast.  My mother would score the curd into pie sections and we would
serve our selves from 'our sector' (and steal some of the next sector if we
could.  We ate this with a sprinkle of sugar, and it is much better than any
yoghurt that you can buy today.........I miss raw milk........

Cheers

Fred Enga

-----Original Message-----
From: homestead-bounces AT lists.ibiblio.org
[mailto:homestead-bounces AT lists.ibiblio.org] On Behalf Of EarthNSky
Sent: November-26-08 2:50 PM
To: homestead AT lists.ibiblio.org
Subject: Re: [Homestead] wooden bowls for biscuits

You know, I think thickness depends on brand/culture.
They probably use a blend of cultures.  It's not like REAL buttermilk 
made from fresh cow's milk, which is chunky all on its own because of 
the butter solids.
When I culture my own, and put it in the jars, it always seems thicker 
when I use it than the original did, maybe more cultures/curd/solids ?? 
  I don't know and I'm kind of afraid to know, if you know what I 
mean...lol..


eureka AT hctc.net wrote:
> Yeah, that's the kind of info I was looking for. I'm not 
> worried about these additives, just wondering why they are 
> in there, as I'm sure they weren't added by the pioneers. 
> Mine had gotten a little out of date (I used it anyway) 
> but seemed thinner than when it was fresh. Is fresh 
> buttermilk not already thick, or does this allow it to be 
> thicker for a longer time? Thanks Bev!


-- 
"Fear is the path to the Dark Side. Fear leads to anger. Anger leads to 
hate. Hate leads to suffering."        Yoda 
http://www.myspace.com/tervetuloa13
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