SC - Sour Cream

margali margali at 99main.com
Mon Nov 3 18:19:22 PST 1997


This is a multi-part message in MIME format.
- --------------6C10266345EEBFE27FA11144
Content-Type: text/plain; charset=us-ascii
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
Content-Transfer-Encoding: 7bit

LrdRas at aol.com wrote:

> In a message dated 97-11-03 02:38:35 EST, you write:
>
> << Also, is sour cream period, or is that a
>  different breed of cat from period stuff, too? >>
>
> If you leave unhomogonized, raw milk on the counter over night the
> cream
> rises. The milk and cream also sour. Thus you have sour cream.
>

GIANT HORRENDOUS GAAAAKKKKKKKKK!!!!!!!!!!!!!!!!!!
Milk that has been pasteurized will not sour into sour cream, it gathers
airborne microbes that are NOT lactobacillus acidoph., and they taste
nasty. If you ask any cheesemaker, you inoculate with the correct
bacillus and then you let it sour. Thus is made proper sour cream, it is
essentially a variant of yoghurt.

off my soap box and nipping back under my rock, away from the nasty
rotting milk left out on the counter
margali

- --------------6C10266345EEBFE27FA11144
Content-Type: text/x-vcard; charset=us-ascii; name="vcard.vcf"
Content-Transfer-Encoding: 7bit
Content-Description: Card for marilyn  traber
Content-Disposition: attachment; filename="vcard.vcf"

begin:          vcard
fn:             marilyn  traber
n:              traber;marilyn 
org:            sca, inc-barony beyond the mountain, east kingdom
adr:            po box 401 ;;;gales ferry ;ct;06335;usa
email;internet: margali at 99main.com
title:          AoA, OO, CWO, etcetera
tel;fax:        860-546-1131
x-mozilla-cpt:  ;0
x-mozilla-html: TRUE
end:            vcard


- --------------6C10266345EEBFE27FA11144--

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

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".

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


More information about the Sca-cooks mailing list