resipsaloquitur@lemmy.worldBanned to Not The Onion@lemmy.worldEnglish · 2 months agoRunners Are Discovering They Can Churn Butter on Their Runs—and It’s Surprisingly Easywww.runnersworld.comexternal-linkmessage-square31linkfedilinkarrow-up1124arrow-down111file-textcross-posted to: neat@lemmy.worldhackernews@lemmy.bestiver.setil@lemmy.world
arrow-up1113arrow-down1external-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 · 2 months agomessage-square31linkfedilinkfile-textcross-posted to: neat@lemmy.worldhackernews@lemmy.bestiver.setil@lemmy.world
minus-squareVictor@lemmy.worldlinkfedilinkEnglisharrow-up19·2 months agoIs fermented milk the same as having it go sour/bad?
minus-squareeskimofry@lemmy.worldlinkfedilinkEnglisharrow-up21·2 months 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-up10·2 months 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!