SC - hypocras question

[LrdRas@aol.com]

In a message dated 3/21/99 4:07:42 PM Eastern Standard Time, troy at asan.com
writes:

<< Lactobacilli can live in cream, though, and can sour wine as easily as
 they can ceam, >>

True this bacteria does live in cream and can sour things easily.  Souring is
not equivalent to spoiling though. :-) One of the real problems with modern
dairy products is the homogenized, pasteurized, cooked crap available is for
the most part an alien and harsh environment for the good beasties as well as
the bad beasties .  While natural milk products are a perfect environment for
the good beasties. When I was living on the farm we often times left milk out
to purposefully sour it for assorted culinary uses such as making butter or
for use in baking. Such action with todays dairy products  produces nothing
more than spoiled milk. 

What a shame that an entire area of the culinary arts as been reduced to
almost non-existence or at best to a level of using inferior and man-made
products which provide only a hint of the true flavor of the original. :-(.
OTH, I am fortunate enough to know a farmer that will sell me milk from the
cow as 'dog food' if I bring my own containers. :-)

<<and then there's the dilution factor to be considered.
 The pH of this stuff is not that of pure wine... >>

Point taken..
 
<< Adamantius >>

Ras
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