resipsaloquitur@lemmy.world to Not The Onion@lemmy.worldEnglish · 5 days agoRunners Are Discovering They Can Churn Butter on Their Runs—and It’s Surprisingly Easywww.runnersworld.comexternal-linkmessage-square31fedilinkarrow-up1124arrow-down112file-text
arrow-up1112arrow-down1external-linkRunners Are Discovering They Can Churn Butter on Their Runs—and It’s Surprisingly Easywww.runnersworld.comresipsaloquitur@lemmy.world to Not The Onion@lemmy.worldEnglish · 5 days agomessage-square31fedilinkfile-text
minus-squareVictor@lemmy.worldlinkfedilinkEnglisharrow-up18·5 days agoIs fermented milk the same as having it go sour/bad?
minus-squareeskimofry@lemmy.worldlinkfedilinkEnglisharrow-up21·edit-25 days agoto clarify I should have just said curd in the first sentence. However a lot of people outside of Asia are not aware. For those people “Yogurt” is the nearest thing. However the bacteria/yeast used are quite different.
minus-squaretrxxruraxvr@lemmy.worldlinkfedilinkEnglisharrow-up10·5 days agoIt is if it’s the right bacteria making it go sour.
Is fermented milk the same as having it go sour/bad?
to clarify I should have just said curd in the first sentence. However a lot of people outside of Asia are not aware. For those people “Yogurt” is the nearest thing. However the bacteria/yeast used are quite different.
It is if it’s the right bacteria making it go sour.
Ah-ha. Alright!