resipsaloquitur@lemmy.worldBanned to Not The Onion@lemmy.worldEnglish · 1 month agoRunners Are Discovering They Can Churn Butter on Their Runs—and It’s Surprisingly Easywww.runnersworld.comexternal-linkmessage-square31linkfedilinkarrow-up1124file-text
arrow-up1124external-linkRunners Are Discovering They Can Churn Butter on Their Runs—and It’s Surprisingly Easywww.runnersworld.comresipsaloquitur@lemmy.worldBanned to Not The Onion@lemmy.worldEnglish · 1 month agomessage-square31linkfedilinkfile-text
minus-squareVictor@lemmy.worldlinkfedilinkEnglisharrow-up19·1 month agoIs fermented milk the same as having it go sour/bad?
minus-squareeskimofry@lemmy.worldlinkfedilinkEnglisharrow-up21·1 month 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-up10·1 month 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!