SC - Cuskynoles - The Human Drama

[John and Barbara Enloe]

Varju at aol.com wrote:
> 
> In a message dated 97-11-04 09:48:43 EST, you write:
> 
> <<  Cream Laban is great, but not quite the same as
>  smetana, the Russian (I think) stuff we've come to know as sour cream. I
>  believe there's a different bug involved >>
> 
> Would this account for different textures and consistancies?  I know that
> Hungarian tefol (sour cream) is much thinner and generally had the
> consistancy of thick yoghurt.  Even at its thickest it was nothing like our
> sour cream.
> 
> Noemi

A different bacterium  might well account for differences in
consistency. So might differences in the cream itself, prior to souring
(i.e. butterfat content, or even a different animal source).

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================