dairy-prod-msg - 8/17/09
਀ഊDairy products. milk, curds, cream, sour cream.
਀ഊNOTE: See also the files: cheese-msg, cheesemaking-msg, Cheese-Making-art, livestock-msg, butter-msg, cheese-lnks, clotted-cream-msg, fresh-cheeses-msg.
਀ഊ************************************************************************
਀一伀吀䤀䌀䔀 ⴀഊ
਀吀栀椀猀 昀椀氀攀 椀猀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 瘀愀爀椀漀甀猀 洀攀猀猀愀最攀猀 栀愀瘀椀渀最 愀 挀漀洀洀漀渀 琀栀攀洀攀 琀栀愀琀 䤀 栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀 洀攀猀猀愀最攀猀 搀愀琀攀 戀愀挀欀 琀漀 ㄀㤀㠀㤀Ⰰ 猀漀洀攀 洀愀礀 戀攀 愀猀 爀攀挀攀渀琀 愀猀 礀攀猀琀攀爀搀愀礀⸀ഊ
਀吀栀椀猀 昀椀氀攀 椀猀 瀀愀爀琀 漀昀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 昀椀氀攀猀 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ 吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ
਀䤀 栀愀瘀攀 搀漀渀攀 愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀 漀昀 攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀 眀椀琀栀 猀攀瀀愀爀愀琀攀 琀漀瀀椀挀猀 眀攀爀攀 猀漀洀攀琀椀洀攀猀 猀瀀氀椀琀 椀渀琀漀 搀椀昀昀攀爀攀渀琀 昀椀氀攀猀 愀渀搀 猀漀洀攀琀椀洀攀猀 攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀 洀攀猀猀愀最攀 䤀䐀猀 眀攀爀攀 爀攀洀漀瘀攀搀 琀漀 猀愀瘀攀 猀瀀愀挀攀 愀渀搀 爀攀洀漀瘀攀 挀氀甀琀琀攀爀⸀ഊ
਀吀栀攀 挀漀洀洀攀渀琀猀 洀愀搀攀 椀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀 愀爀攀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 洀礀 瘀椀攀眀瀀漀椀渀琀猀⸀ 䤀 洀愀欀攀 渀漀 挀氀愀椀洀猀 愀猀 琀漀 琀栀攀 愀挀挀甀爀愀挀礀 漀昀 琀栀攀 椀渀昀漀爀洀愀琀椀漀渀 最椀瘀攀渀 戀礀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 愀甀琀栀漀爀猀⸀ഊ
਀倀氀攀愀猀攀 爀攀猀瀀攀挀琀 琀栀攀 琀椀洀攀 愀渀搀 攀昀昀漀爀琀猀 漀昀 琀栀漀猀攀 眀栀漀 栀愀瘀攀 眀爀椀琀琀攀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀⸀ 吀栀攀 挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀 漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀 椀猀 甀渀挀氀攀愀爀 愀琀 琀栀椀猀 琀椀洀攀⸀ 䤀昀 椀渀昀漀爀洀愀琀椀漀渀 椀猀 瀀甀戀氀椀猀栀攀搀 昀爀漀洀 琀栀攀猀攀 洀攀猀猀愀最攀猀Ⰰ 瀀氀攀愀猀攀 最椀瘀攀 挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ
਀吀栀愀渀欀 礀漀甀Ⰰഊ    Mark S. Harris                  AKA:  THLord Stefan li Rous
਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************
਀ഊFrom: NOMAD at ins.infonet.net (The McDowell Clan)
਀一攀眀猀最爀漀甀瀀猀㨀 爀攀挀⸀漀爀最⸀猀挀愀ഊSubject: Re: Disgusting Recipes
਀䐀愀琀攀㨀 ㈀㜀 䘀攀戀 ㄀㤀㤀㔀 　㄀㨀㈀㌀㨀　㘀 䜀䴀吀ഊ
਀栀爀樀漀渀攀猀 愀琀 甀挀氀椀渀欀⸀戀攀爀欀攀氀攀礀⸀攀搀甀 猀愀礀猀⸀⸀⸀ഊ>Bill Tuttle (maclain at mindspring.com) wrote:
਀㸀㨀 䌀愀渀 愀渀礀漀渀攀 琀攀氀氀 洀攀 愀戀漀甀琀 瀀攀爀椀漀搀 甀猀攀 漀昀 挀漀眀✀猀 洀椀氀欀㼀  䤀 搀漀渀✀琀 爀攀洀攀洀戀攀爀 攀瘀攀爀ഊ>: hearing it mentioned as a common drink.  Why is that?
਀㸀ഊ>Here are some possibilities to consider:
਀㸀ഊ>- It needed no preparation before consumption and therefore was unlikely 
਀㸀琀漀 戀攀 洀攀渀琀椀漀渀攀搀 椀渀 挀漀漀欀戀漀漀欀猀⸀ഊ>
਀㸀ⴀ 䤀琀 眀愀猀 挀漀渀猀椀搀攀爀攀搀 愀 渀漀渀ⴀ瀀爀攀猀琀椀最攀 搀爀椀渀欀 愀渀搀 琀栀攀爀攀昀漀爀攀 眀愀猀 渀漀琀 猀攀爀瘀攀搀 椀渀 ഊ>the contexts for which records were made (e.g., royal banquets).
਀㸀ഊ>I'm not saying that either of these is "the" answer, just that they are 
਀㸀猀漀洀攀 漀昀 琀栀攀 昀愀挀琀漀爀猀 琀漀 挀漀渀猀椀搀攀爀⸀ 䤀渀 昀愀挀琀Ⰰ 礀漀甀 开挀愀渀开 ⠀眀椀琀栀 愀 氀椀琀琀氀攀 ഊ>effort) find references to the everyday use of milk as a beverage. Off 
਀㸀琀栀攀 琀漀瀀 漀昀 洀礀 栀攀愀搀Ⰰ 䤀 挀愀渀 瀀甀氀氀 甀瀀 愀 氀椀琀攀爀愀爀礀 爀攀昀攀爀攀渀挀攀 椀渀 琀栀攀 洀攀搀椀攀瘀愀氀 ഊ>Welsh tale "The Dream of Rhonabwy" where a miserly meal is described as 
਀㸀挀漀渀猀椀猀琀椀渀最 漀昀 ∀戀愀爀氀攀礀 戀爀攀愀搀Ⰰ 挀栀攀攀猀攀Ⰰ 愀渀搀 眀愀琀攀爀攀搀 洀椀氀欀∀⸀ഊ>
਀㸀吀愀渀最眀礀猀琀礀氀 瘀攀爀挀栀 䴀漀爀最愀渀琀 䜀氀愀猀瘀爀礀渀ഊ
਀吀栀攀 昀漀氀氀漀眀椀渀最 椀猀 愀渀 攀砀挀攀爀琀 昀爀漀洀 䘀愀戀甀氀漀甀猀 䘀攀愀猀琀猀Ⰰ 䴀攀搀椀攀瘀愀氀 挀漀漀欀攀爀礀 愀渀搀 ഊCeremony by Madeliene Pelner Cosman. ISBN: 0-8076-0898-X.
਀ഊCow's milk, but especially sheep's and goat's, was used plain or skimmed or 
਀挀爀攀愀洀攀搀 漀爀 ∀挀爀甀搀搀攀搀∀ 漀爀 ∀挀氀漀琀琀攀搀⸀ 一漀琀 漀渀氀礀 昀漀爀 洀愀欀椀渀最 戀甀琀琀攀爀猀 愀渀搀 挀栀攀攀猀攀猀 ഊ(the so-called "white meat" or "white food"), milk curds were added to 
਀瀀甀搀搀椀渀最猀 愀渀搀 猀愀甀挀攀猀⸀ 䴀椀氀欀 栀攀愀琀攀搀Ⰰ 挀漀洀戀椀渀攀搀 眀椀琀栀 眀椀渀攀 漀爀 愀氀攀 愀渀搀 猀瀀椀挀攀猀Ⰰ 愀渀搀 ഊso curdled, was known as posset, drunk alone or, in turn, added to other 
਀爀攀挀椀瀀攀猀⸀ 䜀爀漀甀渀搀 渀甀琀猀 戀漀椀氀攀搀 椀渀 洀椀氀欀 礀椀攀氀搀攀搀 戀漀琀栀 愀 搀爀椀渀欀 愀渀搀 愀 猀琀漀挀欀 昀漀爀 ഊsoups and sauces; one of several forms of almond was so prepared.
਀ഊPadraigh, newbie in training.
਀䐀攀漀搀愀爀Ⰰ 䌀愀氀漀渀琀椀爀⸀ ഊ
਀ഊFrom: CXYB76A at prodigy.com (Elizabeth Estep)
਀一攀眀猀最爀漀甀瀀猀㨀 爀攀挀⸀漀爀最⸀猀挀愀ഊSubject: Re: Dinner in Poland in 1220
਀䐀愀琀攀㨀 ㄀㐀 䨀甀氀 ㄀㤀㤀㔀 　㄀㨀　㘀㨀㌀㜀 䜀䴀吀ഊ
਀䤀 搀漀渀✀琀 欀渀漀眀 愀渀礀琀栀椀渀最 愀戀漀甀琀 倀漀氀椀猀栀 昀漀漀搀Ⰰ 戀甀琀 䤀 搀漀 欀渀漀眀 琀栀愀琀 䔀渀最氀愀渀搀Ⰰ ㄀㐀琀栀 ഊcentury, milk might have served as a "caudle" a sweetened or enriched 
਀昀氀愀瘀漀爀攀搀 洀椀氀欀 搀爀椀渀欀⸀ ഊI'm not sure if this would have been served at a feast per se, as it 
਀猀攀攀洀猀 琀漀 戀攀 愀 搀爀椀渀欀 昀漀爀 椀渀瘀愀氀椀搀猀Ⰰ 戀甀琀 椀琀 洀椀最栀琀 栀愀瘀攀 戀攀攀渀 洀愀搀攀 甀瀀 ഊespecially for someone old, young, or sick who attended the feast, or 
਀爀攀焀甀攀猀琀攀搀 戀礀 猀漀洀攀漀渀攀 ⠀眀椀琀栀 琀栀攀 挀氀漀甀琀 琀漀 琀栀攀 最攀琀 琀栀攀 欀椀琀挀栀攀渀 琀漀 戀漀琀栀攀爀⤀ ഊwho wanted it. 
਀䤀✀瘀攀 琀爀椀攀搀 挀愀甀搀氀攀猀 愀 挀漀甀瀀氀攀 漀昀 琀椀洀攀猀 愀琀 栀漀洀攀Ⰰ 愀渀搀 洀礀 栀甀猀戀愀渀搀 氀椀欀攀搀 琀栀攀洀 ഊas a sweetisht drink, the same way he likes chocolate milk. 
਀ഊELIZABETH ESTEP  CXYB76A at prodigy.com
਀猀欀愀 䄀渀最栀愀爀愀搀 昀攀爀挀栀 吀愀渀最眀礀猀琀氀ഊ
਀ഊFrom: Philip E Cutone <flip+ at andrew.cmu.edu>
਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀　 䴀愀礀 ㄀㤀㤀㜀 ㄀㈀㨀㈀㜀㨀㐀㌀ ⴀ　㐀　　 ⠀䔀䐀吀⤀ഊSubject: Re: SC - An Introduction and a question.
਀ഊThe domestroi mentions various ways fruits are preserved/cooked.
਀ഊ<snip of referances to fruit>
਀ഊjust to throw one more point toward butter in period: it talks of
਀挀爀漀甀琀漀渀猀 昀爀椀攀搀 椀渀 戀甀琀琀攀爀⠀㘀㜀⤀ഊ
਀琀栀攀 瀀愀爀攀渀琀栀攀猀椀稀攀搀 渀甀洀戀攀爀猀 愀爀攀 挀栀愀瀀琀攀爀猀Ⰰ 昀漀爀 琀栀攀 椀渀琀攀爀攀猀琀攀搀⸀ഊ
਀瀀氀攀愀猀攀 渀漀琀攀 琀栀椀猀 眀愀猀 昀爀漀洀 愀 瘀攀爀礀 焀甀椀挀欀 戀爀漀眀猀攀 琀栀爀漀甀最栀⸀⸀⸀⸀ 愀渀搀 琀礀瀀攀搀ഊrather quickly as well... 
਀ഊFilip of the Marche
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㌀㄀ 䨀甀氀 ㄀㤀㤀㜀 ㄀㄀㨀㔀㜀㨀㈀㐀 ⴀ　㐀　　 ⠀䔀䐀吀⤀ഊFrom: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 刀攀㨀  挀甀爀搀猀Ⰰ 眀愀猀ⴀ䄀 爀攀愀氀 猀椀攀最ഊ
਀  栀漀眀 搀漀 礀漀甀 洀愀欀攀 昀爀攀猀栀 挀甀爀搀猀㼀 愀爀攀 琀栀攀礀 氀椀欀攀 挀漀琀琀愀最攀 挀栀攀攀猀攀㼀ഊ
਀䴀椀氀欀 椀猀 愀 挀漀洀瀀氀攀砀 猀琀爀甀挀琀甀爀攀Ⰰ 漀昀 眀愀琀攀爀Ⰰ 瀀爀漀琀攀椀渀猀Ⰰ 昀愀琀猀Ⰰ 猀甀最愀爀猀 愀渀搀 猀琀甀昀昀⸀ഊIt's really quite neat.
਀ഊOne of the principle protein combinations in milk is called casein.  It can
਀戀攀 挀漀愀最甀氀愀琀攀搀 椀渀琀漀 愀 猀漀氀椀搀 眀栀椀琀攀 洀愀猀猀Ⰰ 挀愀氀氀攀搀 挀甀爀搀猀⸀ഊ
਀吀栀攀爀攀 愀爀攀 琀眀漀 戀愀猀椀挀 洀攀挀栀愀渀椀猀洀猀 昀漀爀 搀漀椀渀最 琀栀椀猀⸀  伀渀攀 椀猀 琀漀 愀搀搀 愀 猀洀愀氀氀 愀洀漀甀渀琀ഊof sour/acid, and heat gently. Another is to use an enzymatic method, such
਀愀猀 琀栀攀 挀栀攀洀椀挀愀氀 ∀爀攀渀渀攀琀∀ 眀栀椀挀栀 椀猀 昀漀甀渀搀 椀渀 琀栀攀 猀琀漀洀愀挀栀 氀椀渀椀渀最 漀昀 洀愀渀礀 昀愀爀洀ഊanimals.
਀ഊMany of the forms of cheese we consume are hardened variations on curds, and
਀瀀爀漀挀攀猀猀攀搀 挀甀爀搀猀⸀  䌀漀琀琀愀最攀 挀栀攀攀猀攀 椀猀 昀氀愀瘀漀爀攀搀 愀渀搀 漀琀栀攀爀眀椀猀攀 椀渀琀愀挀琀 挀甀爀搀猀⸀ഊBut it is hardly ever fresh, and it is often salted or otherwise spiced. The
਀爀攀洀愀椀渀猀 漀昀 琀栀攀 洀椀氀欀Ⰰ 愀昀琀攀爀 挀甀爀搀猀 愀爀攀 洀愀搀攀 愀渀搀 爀攀洀漀瘀攀搀Ⰰ 椀猀 愀 挀氀攀愀爀 愀渀搀ഊprotein rich liquid, called whey.  You can find whey if you purchase a live
਀挀甀氀琀甀爀攀 礀漀最甀爀琀 ⠀猀甀挀栀 愀猀 䤀 栀愀瘀攀 椀渀 洀礀 栀愀渀搀⸀⸀⸀⤀ 愀渀搀 氀攀琀 椀琀 眀愀爀洀 最攀渀琀氀礀⸀  吀栀攀礀ഊwhey is the thick clear liquid that separates out.
਀ഊ	Tibor
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㌀㄀ 䨀甀氀 ㄀㤀㤀㜀 ㄀㌀㨀㔀㐀㨀㄀㤀 ⴀ　㔀　　ഊFrom: gfrose at cotton.vislab.olemiss.edu (Terry Nutter)
਀匀甀戀樀攀挀琀㨀 刀攀㨀  匀䌀 ⴀ 刀攀㨀  挀甀爀搀猀Ⰰ 眀愀猀ⴀ䄀 爀攀愀氀 猀椀攀最ഊ
਀䠀椀Ⰰ 䬀愀琀攀爀椀渀攀 栀攀爀攀⸀  䈀爀椀搀 愀猀欀猀 栀漀眀 礀漀甀 洀愀欀攀 昀爀攀猀栀 挀甀爀搀猀Ⰰ 愀渀搀 眀栀攀琀栀攀爀 琀栀攀礀ഊare like cottage cheese.
਀ഊOn the first question: well, if you have raw (that is, unhomogenized)
਀洀椀氀欀Ⰰ 椀琀✀猀 爀攀氀愀琀椀瘀攀氀礀 攀愀猀礀⸀  䌀甀爀搀猀 愀爀攀 琀栀攀 氀甀洀瀀猀 琀栀愀琀 昀漀爀洀 漀甀琀 漀昀 洀椀氀欀ഊwith the addition of acid.  Rennet works *very* well; but you can also
਀最攀琀 琀栀攀洀 眀椀琀栀 愀 昀攀眀 搀爀漀瀀猀 漀昀 瘀椀渀攀最愀爀Ⰰ 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 漀爀 瘀攀爀樀甀椀挀攀Ⰰ 漀爀ഊso on.  Unfortunately, if the milk is homogenized, you have to add much
਀洀漀爀攀Ⰰ 愀渀搀 琀栀攀 挀甀爀搀猀 樀甀猀琀 愀爀攀渀✀琀 琀栀攀 猀愀洀攀 眀栀攀渀 琀栀攀礀 昀漀爀洀⸀ഊ
਀䄀猀 琀漀 眀栀攀琀栀攀爀 琀栀攀礀✀爀攀 氀椀欀攀 挀漀琀琀愀最攀 挀栀攀攀猀攀㨀 椀昀 礀漀甀 氀漀漀欀 漀渀 琀栀漀猀攀 琀甀戀猀ഊthey sell, they're labeled "aged".  So the answer is: curds are a *fresh*
਀昀漀爀洀 漀昀 琀栀攀 猀漀爀琀 漀昀 琀栀椀渀最 琀栀攀礀 ⨀愀最攀⨀ 琀漀 最攀琀 琀栀攀 氀甀洀瀀猀 椀渀 挀漀琀琀愀最攀 挀栀攀攀猀攀⸀ഊNo, cottage cheese doesn't work great in this recipe.  But it can be used.
਀ഊCheers,
਀ⴀ ⴀⴀ 䬀愀琀攀爀椀渀攀⼀吀攀爀爀礀ഊ
਀ഊDate: Wed, 13 Aug 97 13:58:46 -0700
਀䘀爀漀洀㨀 挀栀甀挀欀开搀椀琀攀爀猀 愀琀 洀愀椀氀⸀昀眀猀⸀最漀瘀ഊSubject: Re[2]: SC - lombardy custard
਀ഊ     Katerine/Terry wrote:  (snip)  Since cream in those days was neither 
਀     瀀愀猀琀攀甀爀椀稀攀搀 渀漀爀 挀漀洀戀椀渀攀搀 眀椀琀栀 洀椀氀欀 ⠀愀猀 攀瘀攀渀 洀漀搀攀爀渀 栀攀愀瘀礀 挀爀攀愀洀 椀猀Ⰰ ഊ     because dairies can legally do it and save money thereby), my 
਀     猀甀猀瀀椀挀椀漀渀 椀猀 琀栀愀琀 琀栀攀礀 眀漀甀氀搀 栀愀瘀攀 戀攀攀渀 甀猀椀渀最 愀 洀甀挀栀 栀攀愀瘀椀攀爀 挀爀攀愀洀Ⰰ 愀渀搀 ഊ     the straining may have been encouraging the fats to harden, thickening 
਀     椀琀 昀甀爀琀栀攀爀Ⰰ 爀愀琀栀攀爀 琀栀愀渀 椀渀琀爀漀搀甀挀椀渀最 愀椀爀⸀ ⠀猀渀椀瀀⤀ഊ     
਀        䤀 爀攀挀愀氀氀 愀 瀀愀爀琀椀挀甀氀愀爀氀礀 琀愀猀琀礀 搀攀猀猀攀爀琀 愀琀 愀 爀攀猀琀愀甀爀愀渀琀 漀渀 䤀氀攀 ഊ     d'Orleans called L'Atre (this was in the late 60's) that consisted 
਀     猀椀洀瀀氀礀 漀昀 昀爀攀猀栀 戀爀攀愀搀 眀椀琀栀 洀愀瀀氀攀 猀甀最愀爀Ⰰ 爀甀渀 甀渀搀攀爀 愀 戀爀漀椀氀攀爀Ⰰ 愀渀搀 ഊ     topped with the heaviest of heavy cream from the farm's own cows.  As 
਀     䤀 爀攀挀愀氀氀Ⰰ 琀栀攀 挀爀攀愀洀 眀愀猀 渀漀琀 琀栀椀挀欀攀渀攀搀 椀渀 愀渀礀 洀攀挀栀愀渀椀挀愀氀 眀愀礀Ⰰ 愀渀搀 ഊ     already had nearly the consistency of modern "whipped" cream.  (In 
਀     漀琀栀攀爀 眀漀爀搀猀Ⰰ 䤀 猀甀猀瀀攀挀琀 䬀⼀吀 椀猀 挀氀漀猀攀 琀漀 琀栀攀 洀愀爀欀 栀攀爀攀⸀⤀ഊ     
਀                                        䌀栀甀挀欀⼀䈀樀愀爀渀椀ഊ     ************************************************************************ 
਀     䌀栀甀挀欀 䐀椀琀攀爀猀⼀䈀樀愀爀渀椀 䔀搀眀愀爀搀猀猀漀渀                     圀攀猀琀⼀伀攀爀琀栀愀⼀䔀猀欀愀氀礀愀 ഊ     Shadowood Manor, 9541 Victor Road, Anchorage, AK 99515-1470
਀     瀀栀㨀  ⠀㤀　㜀⤀㌀㐀㐀ⴀ㔀㜀㔀㌀                    䔀洀愀椀氀㨀 挀栀甀挀欀开搀椀琀攀爀猀 愀琀 洀愀椀氀⸀昀眀猀⸀最漀瘀 ഊ
਀ഊDate: Thu, 21 Aug 1997 17:09:33 -0500
਀䘀爀漀洀㨀 最昀爀漀猀攀 愀琀 挀漀琀琀漀渀⸀瘀椀猀氀愀戀⸀漀氀攀洀椀猀猀⸀攀搀甀 ⠀吀攀爀爀礀 一甀琀琀攀爀⤀ഊSubject: Re:  SC - Re: sca-cooks V1 #245
਀ഊHi, Katerine here.  Snipping from Aiofe's response to Adamantius:
਀ഊ>For that matter, who says that our cream was the consistency of their cream,
਀ഊI, for one, am middling certain it wasn't.  Modern cream is homogenized,
਀眀栀椀挀栀 愀昀昀攀挀琀猀 挀漀渀猀椀猀琀攀渀挀礀⸀  䤀琀 椀猀 愀氀猀漀 琀栀椀渀渀渀攀搀 搀漀眀渀 琀漀 氀攀最愀氀氀礀 愀挀挀攀瀀琀愀戀氀攀ഊlevels.  In fact, modern cream isn't much thicker than the stuff that
਀爀漀猀攀 琀漀 琀栀攀 琀漀瀀 漀昀 洀椀氀欀 戀漀琀琀氀攀猀 眀攀 最漀琀 椀渀 䔀渀最氀愀渀搀 ㌀㔀 礀攀愀爀猀 愀最漀 ⴀⴀ 愀渀搀ഊthat was milk from which much of the cream had already been removed.
਀ഊI suspect that raw cream carefully extracted from fresh raw milk is *much*
਀栀攀愀瘀椀攀爀 琀栀愀渀 琀栀攀 栀攀愀瘀椀攀猀琀 礀漀甀 挀愀渀 戀甀礀 愀琀 琀栀攀 猀甀瀀攀爀洀愀爀欀攀琀⸀  䴀漀搀攀爀渀 搀愀椀爀椀攀猀ഊeconomize by giving us much weaker stuff.  I also suspect that homogenization
਀愀昀昀攀挀琀猀 琀栀攀 爀攀愀搀椀渀攀猀猀 漀昀 挀爀攀愀洀 琀漀 挀氀漀琀⸀ഊ
਀ⴀ ⴀⴀ 䬀愀琀攀爀椀渀攀⼀吀攀爀爀礀ഊ
਀ഊDate: Thu, 21 Aug 1997 18:10:31 -0400 (EDT)
਀䘀爀漀洀㨀 唀搀甀椀搀漀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Re:Crustade Lombarde, An Inspiration turned Sour
਀ഊIn a message dated 97-08-21 08:36:55 EDT, Adamantius wrote:
਀㰀㰀 吀栀椀猀 椀猀渀✀琀 洀礀 渀漀爀洀愀氀 眀愀礀 漀昀 猀漀氀瘀椀渀最 瀀爀漀戀氀攀洀猀 氀椀欀攀 琀栀椀猀⸀ 䤀 漀昀昀攀爀ഊ it only as a consolation prize... . >>
਀ഊOk, folks. I went visiting a farmer friend and talked him out of a gallon of
਀最甀爀渀猀攀礀 洀椀氀欀⸀ 䤀 氀攀琀 椀琀 猀琀愀渀搀 椀渀 琀栀攀 昀爀椀搀最攀 昀漀爀 㜀㈀ 栀漀甀爀猀⸀ 愀渀搀 琀栀攀渀 挀愀爀攀昀甀氀氀礀ഊremoved the layer of cream on top. This cream is a) very thick and b) will
਀栀漀氀搀 愀 猀洀愀氀氀 攀最最 漀渀 琀漀瀀 椀昀 挀愀爀攀昀甀氀氀礀 猀氀椀搀 甀渀琀漀 椀琀⸀ 䤀 搀椀搀 渀漀琀 最漀 愀渀礀 昀甀爀琀栀攀爀ഊbut I thought that it would be something to think about. That is to say the
਀猀洀愀氀氀 挀愀琀琀氀攀 漀昀 瀀攀爀椀漀搀 瀀爀漀戀愀戀氀礀 瀀爀漀搀甀挀攀搀 洀椀氀欀 眀椀挀栀 眀愀猀 爀椀挀栀攀爀 椀渀 挀爀攀愀洀 愀渀搀ഊtheir chickens definately produced smaller eggs.
਀ഊI don't know if this will help but that is what I have discovered so far.
਀唀渀昀漀爀琀甀渀愀琀攀氀礀 愀昀琀攀爀 ㌀ 眀攀攀欀猀 漀昀 瘀愀挀愀琀椀漀渀 䤀 搀漀渀✀琀 栀愀瘀攀 琀栀攀 琀椀洀攀 渀攀攀搀攀搀 琀漀ഊfurther experiment with this one. :-(
਀ഊLord Ras
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㄀ 䄀甀最 ㄀㤀㤀㜀 ㄀㤀㨀　㈀㨀　㌀ ⴀ　㔀　　ഊFrom: maddie teller-kook <meadhbh at io.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 刀攀㨀 猀挀愀ⴀ挀漀漀欀猀 嘀㄀ ⌀㈀㐀㔀ഊ
਀吀攀爀爀礀 一甀琀琀攀爀 眀爀漀琀攀㨀ഊ> Hi, Katerine here.  Snipping from Aiofe's response to Adamantius:
਀㸀 ഊ> I, for one, am middling certain it wasn't.  Modern cream is homogenized,
਀㸀 眀栀椀挀栀 愀昀昀攀挀琀猀 挀漀渀猀椀猀琀攀渀挀礀⸀  䤀琀 椀猀 愀氀猀漀 琀栀椀渀渀渀攀搀 搀漀眀渀 琀漀 氀攀最愀氀氀礀 愀挀挀攀瀀琀愀戀氀攀ഊ> levels.  In fact, modern cream isn't much thicker than the stuff that
਀㸀 爀漀猀攀 琀漀 琀栀攀 琀漀瀀 漀昀 洀椀氀欀 戀漀琀琀氀攀猀 眀攀 最漀琀 椀渀 䔀渀最氀愀渀搀 ㌀㔀 礀攀愀爀猀 愀最漀 ⴀⴀ 愀渀搀ഊ> that was milk from which much of the cream had already been removed.
਀ഊA dairy in Central Texas sells unhomogonized cream. It is very, very
਀琀栀椀挀欀⸀  䤀 眀漀渀搀攀爀 椀昀 琀栀椀猀 瀀爀漀搀甀挀琀 眀漀甀氀搀 瀀爀漀搀甀挀攀 琀栀攀 搀攀猀椀爀攀搀 爀攀猀甀氀琀猀℀ഊIt may form curds with the addition of the parsley.
਀ഊmeadhbh
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㈀ 䄀甀最 ㄀㤀㤀㜀 　㤀㨀　㈀㨀㌀㄀ ⴀ　㘀　　 ⠀䴀䐀吀⤀ഊFrom: Mary Morman <memorman at oldcolo.com>
਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 爀攀愀氀 挀爀攀愀洀ഊ
਀䈀愀挀欀 椀渀 琀栀攀 搀愀爀欀 愀最攀猀 眀栀攀渀 洀礀 挀栀椀氀搀爀攀渀 眀攀爀攀 戀愀戀椀攀猀Ⰰ 䤀 欀渀攀眀 愀 眀漀洀愀渀 眀栀漀ഊowned two jersey cows.  She milked daily, pasteurized, and then sold the
਀洀椀氀欀 愀渀搀 挀爀攀愀洀⸀  䤀 甀猀攀搀 琀漀 最攀琀 琀眀漀 最愀氀氀漀渀猀 漀昀 洀椀氀欀 ⠀眀椀琀栀 挀爀攀愀洀 爀椀猀椀渀最 琀漀ഊthe top) and a pint mayonaise jar of real cream every week.
਀ഊNow this cream would not pour.  It was more the consistency of soft butter
਀漀爀 洀漀搀攀爀渀 猀漀甀爀 挀爀攀愀洀⸀  夀漀甀 栀愀搀 琀漀 猀挀漀漀瀀 椀琀 漀甀琀 漀昀 琀栀攀 樀愀爀 眀椀琀栀 愀 戀椀最ഊspoon.  You could whip it, and it didn't take a lot of whipping to 'puff'
਀戀甀琀 眀漀甀氀搀 琀甀爀渀 琀漀 戀甀琀琀攀爀 椀渀 愀 琀爀椀挀攀⸀ഊ
਀䤀昀 琀栀椀猀 椀猀 琀栀攀 欀椀渀搀 漀昀 挀爀攀愀洀 琀栀愀琀 瀀攀爀椀漀搀 挀漀漀欀猀 眀攀爀攀 眀漀爀欀椀渀最 眀椀琀栀Ⰰഊthen, yes, it would support an egg right off with no problem and no
਀愀搀搀椀琀椀瘀攀猀⸀  䄀渀搀 愀氀猀漀Ⰰ 眀栀礀 戀漀琀栀攀爀 琀漀 眀栀椀瀀 椀琀 眀栀攀渀 椀琀✀猀 愀氀爀攀愀搀礀 琀栀攀ഊconsistency of creme anglaise or pastry filling?
਀ഊelaina
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㌀ 一漀瘀 ㄀㤀㤀㜀 ㄀㤀㨀㄀㘀㨀㐀㜀 ⴀ　㔀　　 ⠀䔀匀吀⤀ഊFrom: LrdRas at aol.com
਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 匀漀甀爀 䌀爀攀愀洀ഊ
਀㰀㰀 䄀氀猀漀Ⰰ 椀猀 猀漀甀爀 挀爀攀愀洀 瀀攀爀椀漀搀Ⰰ 漀爀 椀猀 琀栀愀琀 愀ഊ different breed of cat from period stuff, too? >>
਀ഊIf you leave unhomogonized, raw milk on the counter over night the cream
਀爀椀猀攀猀⸀ 吀栀攀 洀椀氀欀 愀渀搀 挀爀攀愀洀 愀氀猀漀 猀漀甀爀⸀ 吀栀甀猀 礀漀甀 栀愀瘀攀 猀漀甀爀 挀爀攀愀洀⸀ ഊ
਀䈀吀圀Ⰰ 猀漀甀爀攀搀 洀椀氀欀 椀猀 琀栀攀 ∀琀爀愀搀椀琀椀漀渀愀氀 眀愀礀 漀昀 洀愀欀椀渀最 戀甀琀琀攀爀⸀ 䤀琀 礀椀攀氀搀猀 琀栀攀 戀攀猀琀ഊbuttermilk in the world and the butter itself is, IMO, 100 steps ahead of the
਀∀猀眀攀攀琀∀ 戀甀琀琀攀爀 愀瘀愀椀氀愀戀氀攀 椀渀 洀漀猀琀 猀甀瀀攀爀洀愀爀欀攀琀猀 琀漀搀愀礀 眀椀琀栀 爀攀最愀爀搀 琀漀 昀氀愀瘀漀爀⸀ ഊ
਀刀愀猀ഊ
਀ഊDate: Mon, 03 Nov 1997 21:19:22 -0500
਀䘀爀漀洀㨀 洀愀爀最愀氀椀 㰀洀愀爀最愀氀椀 愀琀 㤀㤀洀愀椀渀⸀挀漀洀㸀ഊSubject: Re: SC - Sour Cream
਀ഊLrdRas at aol.com wrote:
਀㸀 㰀㰀 䄀氀猀漀Ⰰ 椀猀 猀漀甀爀 挀爀攀愀洀 瀀攀爀椀漀搀Ⰰ 漀爀 椀猀 琀栀愀琀 愀ഊ>  different breed of cat from period stuff, too? >>
਀㸀ഊ> If you leave unhomogonized, raw milk on the counter over night the
਀㸀 挀爀攀愀洀 爀椀猀攀猀⸀ 吀栀攀 洀椀氀欀 愀渀搀 挀爀攀愀洀 愀氀猀漀 猀漀甀爀⸀ 吀栀甀猀 礀漀甀 栀愀瘀攀 猀漀甀爀 挀爀攀愀洀⸀ഊ
਀䜀䤀䄀一吀 䠀伀刀刀䔀一䐀伀唀匀 䜀䄀䄀䄀䄀䬀䬀䬀䬀䬀䬀䬀䬀䬀℀℀℀℀℀℀℀℀℀℀℀℀℀℀℀℀℀℀ഊMilk that has been pasteurized will not sour into sour cream, it gathers
਀愀椀爀戀漀爀渀攀 洀椀挀爀漀戀攀猀 琀栀愀琀 愀爀攀 一伀吀 氀愀挀琀漀戀愀挀椀氀氀甀猀 愀挀椀搀漀瀀栀⸀Ⰰ 愀渀搀 琀栀攀礀 琀愀猀琀攀ഊnasty. If you ask any cheesemaker, you inoculate with the correct
਀戀愀挀椀氀氀甀猀 愀渀搀 琀栀攀渀 礀漀甀 氀攀琀 椀琀 猀漀甀爀⸀ 吀栀甀猀 椀猀 洀愀搀攀 瀀爀漀瀀攀爀 猀漀甀爀 挀爀攀愀洀Ⰰ 椀琀 椀猀ഊessentially a variant of yoghurt.
਀ഊoff my soap box and nipping back under my rock, away from the nasty
਀爀漀琀琀椀渀最 洀椀氀欀 氀攀昀琀 漀甀琀 漀渀 琀栀攀 挀漀甀渀琀攀爀ഊ
਀洀愀爀最愀氀椀ഊ
਀ഊDate: Mon, 03 Nov 1997 20:40:14 -0400
਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - Sour Cream
਀ഊLrdRas at aol.com wrote:
਀㸀 䤀昀 礀漀甀 氀攀愀瘀攀 甀渀栀漀洀漀最漀渀椀稀攀搀Ⰰ 爀愀眀 洀椀氀欀 漀渀 琀栀攀 挀漀甀渀琀攀爀 漀瘀攀爀 渀椀最栀琀 琀栀攀ഊ> cream rises. The milk and cream also sour. Thus you have sour cream.
਀ഊActually, Ras, you get cream, which will probably have soured without
਀琀栀攀 戀攀渀攀昀椀琀 漀昀 琀栀攀 洀椀挀爀漀戀攀猀 琀栀愀琀 最椀瘀攀 搀愀椀爀礀 猀漀甀爀 挀爀攀愀洀 ⠀愀渀搀 䤀 欀渀漀眀 䤀ഊused the term "dairy sour" cream specifically to make this distinction)
਀椀琀猀 搀椀猀琀椀渀挀琀椀瘀攀 昀氀愀瘀漀爀⸀ 䤀渀 漀琀栀攀爀 眀漀爀搀猀Ⰰ 礀漀甀 最攀琀 挀爀攀愀洀 琀栀愀琀 椀猀 猀漀甀爀Ⰰ 戀甀琀ഊnot sour cream.
਀ഊMargali, whereever did you find that unhomogenized, raw, pasteurized
਀洀椀氀欀 琀栀愀琀 爀漀琀猀 漀渀 琀栀攀 挀漀甀渀琀攀爀 㬀  ⤀  㼀ഊ
਀匀攀爀椀漀甀猀氀礀Ⰰ 琀栀漀甀最栀Ⰰ 猀漀洀攀 䴀椀搀搀氀攀 䔀愀猀琀攀爀渀 最爀漀挀攀爀椀攀猀 猀攀氀氀 愀 䰀攀戀愀渀攀猀攀 挀爀攀愀洀ഊyogurt called Laban or labneh. Labneh just means yogurt, pretty much, so
਀礀漀甀 眀椀氀氀 栀愀瘀攀 琀漀 爀攀愀搀 琀栀攀 椀渀最爀攀搀椀攀渀琀猀 琀漀 搀攀琀攀爀洀椀渀攀 眀栀攀琀栀攀爀 椀琀 椀猀 洀椀氀欀ഊyogurt or cream yogurt. Cream Laban is great, but not quite the same as
਀猀洀攀琀愀渀愀Ⰰ 琀栀攀 刀甀猀猀椀愀渀 ⠀䤀 琀栀椀渀欀⤀ 猀琀甀昀昀 眀攀✀瘀攀 挀漀洀攀 琀漀 欀渀漀眀 愀猀 猀漀甀爀 挀爀攀愀洀⸀ 䤀ഊbelieve there's a different bug involved.
਀ഊAdamantius
਀ഊ
਀䐀愀琀攀㨀 吀甀攀Ⰰ 　㐀 一漀瘀 ㄀㤀㤀㜀 ㈀㄀㨀　㘀㨀㐀㐀 ⴀ　㐀　　ഊFrom: Philip & Susan Troy <troy at asan.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 匀漀甀爀 䌀爀攀愀洀ഊ
਀嘀愀爀樀甀 愀琀 愀漀氀⸀挀漀洀 眀爀漀琀攀㨀ഊ> <<  Cream Laban is great, but not quite the same as
਀㸀  猀洀攀琀愀渀愀Ⰰ 琀栀攀 刀甀猀猀椀愀渀 ⠀䤀 琀栀椀渀欀⤀ 猀琀甀昀昀 眀攀✀瘀攀 挀漀洀攀 琀漀 欀渀漀眀 愀猀 猀漀甀爀 挀爀攀愀洀⸀ 䤀ഊ>  believe there's a different bug involved >>
਀㸀 ഊ> Would this account for different textures and consistancies?  I know that
਀㸀 䠀甀渀最愀爀椀愀渀 琀攀昀漀氀 ⠀猀漀甀爀 挀爀攀愀洀⤀ 椀猀 洀甀挀栀 琀栀椀渀渀攀爀 愀渀搀 最攀渀攀爀愀氀氀礀 栀愀搀 琀栀攀ഊ> consistancy of thick yoghurt.  Even at its thickest it was nothing like our
਀㸀 猀漀甀爀 挀爀攀愀洀⸀ഊ> 
਀㸀 一漀攀洀椀ഊ
਀䄀 搀椀昀昀攀爀攀渀琀 戀愀挀琀攀爀椀甀洀  洀椀最栀琀 眀攀氀氀 愀挀挀漀甀渀琀 昀漀爀 搀椀昀昀攀爀攀渀挀攀猀 椀渀ഊconsistency. So might differences in the cream itself, prior to souring
਀⠀椀⸀攀⸀ 戀甀琀琀攀爀昀愀琀 挀漀渀琀攀渀琀Ⰰ 漀爀 攀瘀攀渀 愀 搀椀昀昀攀爀攀渀琀 愀渀椀洀愀氀 猀漀甀爀挀攀⤀⸀ഊ
਀䄀搀愀洀愀渀琀椀甀猀ഊ
਀ഊDate: Wed, 05 Nov 1997 10:40:24 -0400
਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: SC - Re: Sour Cream
਀ഊWoeller D wrote:
਀㸀 倀⸀匀⸀ 猀琀椀氀氀 栀愀瘀攀渀✀琀 昀椀最甀爀攀搀 漀甀琀Ⰰ 昀爀漀洀 愀氀氀 漀昀 琀栀攀 爀攀瀀氀椀攀猀 漀渀 琀栀攀 猀漀甀爀ഊ> cream string, if it, or what can be gotten in stores, is anywhere near
਀㸀 瀀攀爀椀漀搀⸀ഊ
਀吀栀攀 伀昀昀椀挀椀愀氀 䄀渀猀眀攀爀 椀猀 ∀圀攀 搀漀渀✀琀 欀渀漀眀⸀∀ 吀栀攀 愀瀀瀀愀爀攀渀琀 爀攀愀氀 愀渀猀眀攀爀 椀猀Ⰰഊprobably not, unless you are of Russian or Polish or other Eastern
਀䔀甀爀漀瀀攀愀渀 瀀攀爀猀漀渀愀Ⰰ 愀渀搀 瀀攀爀栀愀瀀猀 渀漀琀 攀瘀攀渀 琀栀攀渀⸀ 䈀甀琀 椀琀 栀愀猀渀✀琀 戀攀攀渀 爀甀氀攀搀ഊout, either.
਀ഊWhat we call sour cream is really smetana, a Russian preparation that
਀瀀爀漀戀愀戀氀礀 戀攀挀愀洀攀 眀椀搀攀氀礀 欀渀漀眀渀 椀渀 䔀甀爀漀瀀攀 漀渀氀礀 愀昀琀攀爀 琀栀攀 䌀爀椀洀攀愀渀 圀愀爀Ⰰ 眀椀琀栀ഊan extra boost when a lot of Russian aristocrats moved to France after
਀琀栀攀 刀甀猀猀椀愀渀 刀攀瘀漀氀甀琀椀漀渀⸀ 䠀漀眀 氀漀渀最 猀洀攀琀愀渀愀 栀愀猀 戀攀攀渀 攀愀琀攀渀 椀渀 刀甀猀猀椀愀Ⰰ 䤀ഊhave no idea.
਀ഊAdamantius  
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ 　㠀 䨀愀渀 ㄀㤀㤀㠀 ㄀㜀㨀㐀㘀㨀㄀㌀ ⴀ　㠀　　ഊFrom: "Crystal A. Isaac" <crystal at pdr-is.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 爀攀搀愀挀琀椀漀渀 挀栀愀氀氀攀渀最攀⼀洀椀氀欀 焀甀攀猀琀椀漀渀ഊ
਀欀愀琀 眀爀漀琀攀㨀ഊsnip
਀㸀 圀漀眀℀  䌀漀甀氀搀 ∀渀攀眀 䴀椀氀欀攀 眀愀爀洀攀∀ 愀挀琀甀愀氀氀礀 爀攀昀攀爀 琀漀 洀椀氀欀 猀琀爀愀椀最栀琀 昀爀漀洀 琀栀攀 挀漀眀Ⰰ 猀漀 琀漀 猀瀀攀愀欀㼀  䤀 洀攀愀渀Ⰰ 琀栀愀琀✀猀 愀猀 渀攀眀 愀猀 椀琀 最攀琀猀㬀 愀渀搀 椀琀✀猀 挀攀爀琀愀椀渀氀礀 眀愀爀洀 愀琀 琀栀攀 琀椀洀攀 ⠀搀漀渀✀琀 欀渀漀眀 攀砀愀挀琀 挀漀眀 琀攀洀瀀攀爀愀琀甀爀攀Ⰰ 戀甀琀 愀猀猀甀洀攀 瀀爀漀氀氀礀 㤀　⬀ 搀攀最爀攀攀猀⤀⸀⸀⸀ഊ>
਀㸀 䐀椀搀 琀栀攀礀 搀漀 琀栀愀琀㼀㼀㼀ഊ
਀夀漀甀 戀攀琀 琀栀攀礀 搀椀搀⸀ 倀愀猀琀甀爀椀稀愀琀椀漀渀 椀猀 渀攀眀 愀渀搀 爀攀昀爀椀最攀爀愀琀椀漀渀 椀猀 攀瘀攀渀 渀攀眀攀爀⸀ഊBut why assume cow milk? They drank sheep and goat milk too. I havn't
਀戀攀攀渀 愀戀氀攀 琀漀 搀漀挀甀洀攀渀琀 愀爀愀戀椀挀 瀀攀漀瀀氀攀猀 搀爀椀渀欀椀渀最 洀椀氀欀Ⰰ 戀甀琀 椀琀✀猀 攀愀猀礀 昀漀爀ഊeuropeans.
਀ഊSources for the purists:
਀䄀渀琀栀椀洀甀猀⸀ 开䐀攀 伀戀猀攀爀瘀愀琀椀漀 䌀椀戀漀爀甀洀开⸀ 挀椀爀挀愀 㔀㈀㘀䌀䔀⸀ 吀爀愀渀猀氀愀琀攀搀 戀礀 圀攀戀攀爀ⰀഊShirley Howard. Anthimus, De Observatio Ciborum: Text, Commentary and
਀䜀氀漀猀猀愀爀礀 眀椀琀栀 愀 匀琀甀搀礀 漀昀 琀栀攀 䰀愀琀椀渀椀琀礀⸀ 䐀椀猀猀攀爀琀愀琀椀漀渠☀⸀ 倀甀戀氀椀猀栀攀搀 戀礀 䔀⸀䨀⸀ഊBrill Ltd., Leiden 1924.
਀ഊLXXVI The Same (Of Milk)
਀伀昀 洀椀氀欀Ⰰ ⴀⴀ 昀漀爀 眀攀氀氀 瀀攀漀瀀氀攀Ⰰ ⴀⴀ 椀昀 愀渀礀漀渀攀 眀椀猀栀攀猀 琀漀 搀爀椀渀欀 爀愀眀 洀椀氀欀Ⰰ 氀攀琀ഊhim have mixed with it wine or mead, and if there is not any of these
਀搀爀椀渀欀猀Ⰰ 氀攀琀 愀 氀椀琀琀氀攀 猀愀氀琀 戀攀 瀀甀琀 椀渀Ⰰ 愀渀搀 椀琀 搀漀攀猀 渀漀琀 琀栀攀渀 挀漀渀最攀愀氀ഊinside…. If, however, it is drunk as it is milked, warm, in this way it
਀搀漀攀猀 渀漀 栀愀爀洀⸀ 䤀昀 愀 氀椀琀琀氀攀 栀漀渀攀礀 漀爀 眀椀渀攀 戀攀 洀椀砀攀搀 眀椀琀栀 椀琀Ⰰ 椀琀 椀猀 戀攀琀琀攀爀ഊto take. And if one wished to act more carefully, let [a cow or] a goat
਀漀爀 愀 猀栀攀攀瀀 戀攀 洀椀氀欀攀搀 椀渀 栀椀猀 瀀爀攀猀攀渀挀攀㬠☀ 愀渀搀 愀猀 琀栀攀 洀椀氀欀 椀猀 搀爀愀眀渀 椀猀ഊshould not get cold, but be drunk warm.
਀ഊRatti, Oscar. and Westbrook, Adele. Translators and adaptors. _The
਀䴀攀搀椀攀瘀愀氀 䠀攀愀氀琀栀 䠀愀渀搀戀漀漀欀开⸀ 伀爀最椀渀愀氀 䤀琀愀氀椀愀渀 攀搀椀琀椀漀渀 开吀愀挀椀渀甀洀 匀愀渀椀琀愀琀椀猀开⸀ഊLusia Arano, editor. Publsihed by George Braziller, Inc. New York. 1976
਀䤀匀䈀一 　ⴀ㠀　㜀㘀ⴀ　㠀　㠀ⴀ㐀 ⠀吀攀砀琀 愀渀搀 瀀椀挀琀甀爀攀猀 昀爀漀洀 吀愀挀甀椀渀愀猀 漀昀 琀栀攀 倀漀 瘀愀氀氀攀礀Ⰰഊcirca 1390CE.)
਀ഊ35 Sweet Milk (Lac Dulce)
਀一愀琀甀爀攀㨀 吀攀洀瀀攀爀愀琀攀 愀渀搀 猀眀攀攀琀 眀栀攀渀 眀愀爀洀⸀ 伀瀀琀椀洀甀洀㨀 吀栀愀琀 昀爀漀洀 礀漀甀渀最 猀栀攀攀瀀⸀ഊUsefulness: For the chest and lungs. Dangers: For fevers. Neutralization
਀漀昀 琀栀攀 搀愀渀最攀爀猀㨀 圀椀琀栀 猀攀攀搀氀攀猀猀 爀愀椀猀椀渀猀⸀ ⠀昀⸀ ㌀㜀瘀⤀ഊ
਀䌀爀礀猀琀愀氀 漀昀 琀栀攀 圀攀猀琀攀爀洀愀爀欀ഊ
਀ഊDate: Sun, 18 Jan 1998 08:22:23 -0600 (CST)
਀䘀爀漀洀㨀 愀氀礀猀欀 愀琀 椀砀⸀渀攀琀挀漀洀⸀挀漀洀 ⠀䔀氀椀猀攀 䘀氀攀洀椀渀最⤀ഊSubject: SC - Period Dairying, Etc.
਀ഊGreetings.   For the person looking for information on period dairy
਀瀀爀愀挀琀椀挀攀猀 愀渀搀 挀栀攀攀猀攀洀愀欀椀渀最 琀爀礀 开吀栀攀 䔀渀最氀椀猀栀 䠀漀甀猀攀眀椀昀攀开 戀礀 䜀攀爀瘀愀猀攀ഊMarkham, 1615.  There is a good edition out by Michael Best,
਀䴀挀䜀椀氀氀ⴀ儀甀攀攀渀✀猀 唀渀椀瘀攀爀猀椀琀礀 倀爀攀猀猀Ⰰ ㄀㤀㠀㘀Ⰰ 䤀匀䈀一 　ⴀ㜀㜀㌀㔀ⴀ　㔀㠀㈀ⴀ㈀⸀  䠀攀 栀愀猀 愀ഊchapter on the practices that a good housewife should follow.  While I
਀搀漀渀✀琀 戀攀氀椀攀瘀攀 琀栀攀爀攀 愀爀攀 ∀爀攀挀椀瀀攀猀∀ 瀀攀爀 猀攀 栀攀 搀漀攀猀 洀攀渀琀椀漀渀 挀攀爀琀愀椀渀 琀礀瀀攀猀ഊof cheeses and what one should do with the whey, curds, etc.
਀ഊThere is also another fascinating book, _The Country House Kitchen,
਀㄀㘀㔀　ⴀ㄀㤀　　开Ⰰ 攀搀椀琀攀搀 戀礀 匀愀洀戀爀漀漀欀 愀渀搀 䈀爀攀愀爀猀⸀  圀栀椀氀攀 琀栀攀 搀愀琀攀猀 椀渀搀椀挀愀琀攀ഊOOP, this book takes some of the manors belonging to England's National
਀吀爀甀猀琀 愀渀搀 搀攀琀愀椀氀猀 琀栀攀 愀爀挀栀椀琀攀挀琀甀爀愀氀 瀀氀愀渀猀 愀渀搀 氀愀礀漀甀琀 漀昀 琀栀攀 欀椀琀挀栀攀渀猀ഊand related rooms.  Tucked in with all the OOP material are references
਀琀漀 瀀攀爀椀漀搀 瀀爀愀挀琀椀挀攀猀⸀  吀栀攀爀攀 愀爀攀 渀甀洀攀爀漀甀猀 爀攀昀攀爀攀渀挀攀猀 琀漀 搀愀椀爀椀攀猀 愀渀搀ഊdairying.  I don't know where one might find the book.  It is esoteric
਀攀渀漀甀最栀 琀栀愀琀 洀漀猀琀 瀀甀戀氀椀挀 氀椀戀爀愀爀椀攀猀 眀漀甀氀搀渀✀琀 栀愀瘀攀 椀琀 愀渀搀 攀砀瀀攀渀猀椀瘀攀 攀渀漀甀最栀ഊthat most SCAers wouldn't have it.  I have a copy, but then, I'm single
਀愀渀搀 愀 瀀愀挀欀 爀愀琀 昀漀爀 戀漀漀欀猀℀  䤀昀 琀栀攀爀攀✀猀 猀漀洀攀琀栀椀渀最 猀瀀攀挀椀昀椀挀 ⴀ 搀愀椀爀礀ഊlayout, items needed for a "perfect" dairy or dairyroom, post me and I
਀眀椀氀氀 猀攀渀搀 眀栀愀琀 䤀 挀愀渀 昀椀渀搀Ⰰ 琀椀洀攀 眀椀氀氀椀渀最⸀ഊ
਀䄀氀礀猀 䬀愀琀栀愀爀椀渀攀ഊ
਀ഊDate: Tue, 3 Feb 1998 18:24:12 EST
਀䘀爀漀洀㨀 䰀爀搀刀愀猀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Persian milk
਀ഊSeton1355 at aol.com writes:
਀㰀㰀 䤀 栀愀瘀攀 戀攀攀渀 爀攀愀搀椀渀最 爀挀椀瀀攀猀 琀栀愀琀 椀渀挀氀甀搀攀 ∀倀攀爀猀椀愀渀 洀椀氀欀⸀∀  䐀漀攀猀 愀渀礀漀渀攀 欀渀漀眀 ഊwhat this is?  Many thanks  Phillipa Seton >>
਀ഊYogurt.
਀ഊRas
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀㤀 䄀瀀爀 ㄀㤀㤀㠀 ㄀㌀㨀㄀㤀㨀㄀㐀 䔀䐀吀ഊFrom: kathe1 at juno.com (Kathleen Everitt)
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 匀眀椀琀栀椀渀 䌀爀攀愀洀㼀ഊ
਀伀渀 圀攀搀Ⰰ ㈀㤀 䄀瀀爀 ㄀㤀㤀㠀 ㄀　㨀㐀　㨀㄀㌀ ⬀　㄀　　 ⠀䈀匀吀⤀ 䐀愀爀椀愀 䄀渀渀攀 刀愀欀漀眀猀欀椀ഊ<dar3 at st-andrews.ac.uk> writes:
਀㸀䤀 栀愀瘀攀 戀攀攀渀 爀攀焀甀攀猀琀攀搀 琀漀 昀椀渀搀 愀 爀攀挀椀瀀攀 昀漀爀 ✀匀眀椀琀栀椀渀 䌀爀攀愀洀✀ 愀渀搀 䤀 栀愀瘀攀ഊ>never heard of it and haven't been able to find it so far. It includes
਀㸀猀甀挀栀 琀栀椀渀最猀 愀猀 䐀愀渀搀攀氀椀漀渀 栀攀愀搀猀Ⰰ 挀爀攀愀洀Ⰰ 猀甀最愀爀Ⰰ 攀琀挀⸀⠀愀氀氀 漀昀 眀栀椀挀栀 眀攀ഊ>have in abundance!) Proportions? Sources? Thank-you in advance.
਀㸀ഊ>Coll
਀ഊSwithin Cream
਀ഊPeels of 2 large lemons, grated
਀㄀　 搀愀渀搀攀氀椀漀渀 昀氀漀眀攀爀猀ഊ2 cups heavy whipping cream
਀㄀⼀㠀 琀猀瀀⸀ 猀愀氀琀ഊ3/4 c sugar
਀ഊBeat the cream, add salt and sugar, fold in lemon peel and flower petals.
਀ഊIt's from Medieval Holidays & Festivals by Madeleine Pelner Cosman. Yes,
਀琀栀攀 猀愀洀攀 䴀愀搀攀氀攀椀渀攀 倀攀氀渀攀爀 䌀漀猀洀愀渀 眀栀漀 搀椀搀 䘀愀戀甀氀漀甀猀 䘀攀愀猀琀猀⸀ 一漀ഊdocumentation. I've never seen anything like it in a good reference. But
਀椀琀 琀愀猀琀攀猀  瘀攀爀礀 最漀漀搀⸀ ⠀䠀攀礀℀ 䤀 眀愀猀 最椀瘀攀渀 琀栀攀 戀漀漀欀 愀猀 愀 最椀昀琀 戀攀昀漀爀攀 䤀 欀渀攀眀ഊany better and I made a lot of the recipes in it. Some of them aren't
਀戀愀搀⸀ 吀栀攀 瀀攀瀀瀀攀爀洀椀渀琀 爀椀挀攀 椀猀 愀 氀椀琀琀氀攀 眀攀椀爀搀⸀ 匀漀 椀猀 琀栀攀 倀愀猀琀愀 愀渀搀 䄀瀀爀椀挀漀琀ഊButter. Need I say more?)
਀ഊJulleran
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㔀 匀攀瀀 ㄀㤀㤀㠀 ㄀㔀㨀㈀　㨀㔀㄀ ⴀ　㔀　　ഊFrom: "Suzanne Berry"<sberry at primavera.com>
਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 匀䌀㨀 䌀爀攀愀洀氀椀渀攀 洀椀氀欀 椀渀昀漀爀洀愀琀椀漀渀ഊ
਀䜀爀攀攀琀椀渀最猀Ⰰ 最漀漀搀 最攀渀琀氀攀猀⸀   䤀✀洀 甀猀甀愀氀氀礀 愀 氀甀爀欀攀爀Ⰰ 愀渀搀 䤀 搀漀渀✀琀 欀渀漀眀 椀昀ഊthis will be useful to anyone, but....
਀ഊA couple of months back I had posted asking if anyone knew anything
਀愀戀漀甀琀 洀椀氀欀 戀攀椀渀最 挀愀氀氀攀搀 ∀挀爀攀愀洀氀椀渀攀 洀椀氀欀∀ 愀猀 䤀 栀愀搀 昀漀甀渀搀 椀琀 栀攀爀攀Ⰰ 昀爀漀洀ഊa local dairy.  I've finally had time to experiment with it, and
਀昀椀最甀爀攀搀 漀琀栀攀爀猀 洀椀最栀琀 戀攀 愀戀氀攀 琀漀 甀猀攀 琀栀攀 椀渀昀漀⸀  䤀琀 愀瀀瀀攀愀爀猀 琀漀 戀攀ഊpasteruized, NONhomogenized milk, completely unskimmed.  A one-quart
਀戀漀琀琀氀攀Ⰰ 愀氀氀漀眀攀搀 琀漀 猀椀琀 椀渀 琀栀攀 昀爀椀搀最攀 昀漀爀 愀 搀愀礀 漀爀 琀眀漀Ⰰ 搀攀瘀攀氀漀瀀猀 愀ഊsufficiently thick plug of solid cream that the milk cannot be poured
਀甀渀琀椀氀 礀漀甀 猀瀀漀漀渀 漀甀琀 琀栀攀 挀爀攀愀洀⸀  䤀 洀愀搀攀 挀氀漀琀琀攀搀 挀爀攀愀洀 氀愀猀琀 渀椀最栀琀 戀礀ഊm'lady Aoife's method, and came out with about 2-3  times the cream
਀漀戀琀愀椀渀攀搀 眀栀攀渀 甀猀椀渀最 ∀眀栀漀氀攀∀ 洀椀氀欀Ⰰ 琀漀 洀礀 猀甀爀瀀爀椀猀攀 愀渀搀 樀漀礀⸀ഊ
਀伀栀Ⰰ 愀渀搀 琀栀攀 搀椀猀挀甀猀猀椀漀渀猀 眀攀 眀攀爀攀 栀愀瘀椀渀最 愀戀漀甀琀 眀栀愀琀 礀漀甀 搀椀搀 琀漀 挀爀攀愀洀 琀漀ഊmake it support an egg?  (in reference to a redaction) the "plug" of
਀挀爀攀愀洀 䤀 洀攀渀琀椀漀渀攀搀 愀戀漀瘀攀 搀攀昀椀渀椀琀攀氀礀 眀漀甀氀搀 猀甀瀀瀀漀爀琀 愀渀 攀最最 眀椀琀栀漀甀琀 搀漀椀渀最ഊanything to it at all.  Think of the texture of whipped butter, and
਀琀栀愀琀✀猀 愀戀漀甀琀 眀栀愀琀 椀琀✀猀 氀椀欀攀⸀ഊ
਀ⴀ ⴀ 䄀椀猀氀椀渀渀ഊBarony of Stonemarche
਀䔀愀猀琀 䬀椀渀最搀漀洀ഊ
਀ഊDate: Sat, 26 Sep 1998 18:00:20 EDT
਀䘀爀漀洀㨀 䴀漀爀搀漀渀渀愀㈀㈀ 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Greetings
਀ഊMarian.DeBorah.Rosenberg at washcoll.edu writes:
਀㸀  吀栀攀爀攀 椀猀 愀氀氀 琀栀椀猀 琀愀氀欀 漀昀 最攀琀琀椀渀最 琀栀攀 猀甀瀀攀爀ⴀ瀀愀猀琀攀甀爀椀稀攀搀 䌀爀攀愀洀氀椀渀攀 洀椀氀欀⸀ഊ>  Wouldn't powdered milk work just as well?
਀ഊEWWWWWWWWWW!
਀一伀℀ഊCream line milk is pastuerized, but not homogenized.  That means that the
਀最攀爀洀猀 栀愀瘀攀 戀攀攀渀 挀漀漀欀攀搀Ⰰ 戀甀琀 琀栀攀 挀爀攀愀洀 愀渀搀 眀栀攀礀 愀爀攀 渀漀琀 洀椀砀攀搀Ⰰ 猀漀 琀栀攀 挀爀攀愀洀ഊgradually floats to the top and forms a "plug".  Most cows produce milk that
਀椀猀 栀椀最栀攀爀 椀渀 戀甀琀琀攀爀昀愀琀 琀栀愀渀 㐀─⸀  䤀渀 猀琀愀渀搀愀爀搀 栀漀洀漀最攀渀椀稀攀搀 洀椀氀欀 昀漀甀渀搀 椀渀 琀栀攀ഊgrocery, they remove a lot of the cream, and homogenize it so the cream does
਀渀漀琀 猀攀瀀愀爀愀琀攀⸀  圀栀愀琀 眀攀 愀爀攀 琀愀氀欀椀渀最 愀戀漀甀琀 栀攀爀攀 椀猀 洀椀氀欀 琀栀愀琀 栀愀猀 愀 昀愀椀爀氀礀 栀椀最栀ഊbutterfat content and is not homogenized, so one can skim the cream off the
਀琀漀瀀 愀渀搀 甀猀攀 椀琀 昀漀爀 爀攀挀椀瀀攀猀 挀愀氀氀椀渀最 昀漀爀 挀爀攀愀洀⸀  倀漀眀搀攀爀攀搀 洀椀氀欀 椀猀 愀氀洀漀猀琀 愀氀眀愀礀猀ഊlow-to-none in butterfat.  and besides, it tastes nasty.  This stuff tastes
਀眀漀渀搀攀爀昀甀氀⸀ഊ
਀䴀漀爀搀漀渀渀愀ഊ
਀ഊDate: Tue, 27 Oct 1998 06:12:00 -0600
਀䘀爀漀洀㨀 ∀䐀攀挀欀攀爀Ⰰ 吀攀爀爀礀 䐀⸀∀ 㰀吀攀爀爀礀䐀 愀琀 䠀攀愀氀琀栀⸀匀琀愀琀攀⸀伀䬀⸀唀匀㸀ഊSubject: RE: SC - butterkase?
਀ഊ> << Ok, newbie cook question time. What's "butterkase"? >>
਀ഊIIRC (and I admit memory is poor on this one), butterkase is a hard rind
਀挀栀攀攀猀攀 猀椀洀椀氀愀爀 椀渀 猀栀愀瀀攀 琀漀 瀀爀漀瘀漀氀漀渀攀⸀  吀栀攀爀攀 椀猀 愀 猀焀甀愀爀攀 漀昀 戀甀琀琀攀爀 椀渀 琀栀攀ഊcenter of the cheese.  It allows one to keep butter for extended periods
਀眀椀琀栀漀甀琀 爀攀昀爀椀最攀爀愀琀椀漀渀⸀  吀栀攀 琀攀挀栀渀椀焀甀攀 眀愀猀 搀攀瘀攀氀漀瀀攀搀 昀漀爀 琀栀攀 䠀愀渀猀攀愀琀椀挀 琀爀愀搀攀⸀ഊ
਀䤀 栀愀瘀攀渀✀琀 猀攀攀渀 愀渀礀 昀漀爀 礀攀愀爀猀 愀渀搀 䤀 洀愀礀 栀愀瘀攀 瀀甀琀 琀栀攀 眀爀漀渀最 渀愀洀攀 琀漀 椀琀⸀ഊ
਀䈀攀愀爀ഊ
਀ഊDate: Sat, 07 Nov 1998 20:39:57 -0800
਀䘀爀漀洀㨀 匀甀猀愀渀 䈀爀漀眀渀椀渀最 㰀猀眀戀爀漀 愀琀 洀愀椀氀⸀琀攀氀椀猀⸀漀爀最㸀ഊSubject: SC - Medieval Milk
਀ഊ>Now, back to medieval food stuff...do you guys think that modern grocery
਀猀琀漀爀攀 洀椀氀欀 椀猀 愀渀礀琀栀椀渀最 氀椀欀攀 爀攀愀氀 洀攀搀椀攀瘀愀氀 洀椀氀欀㼀 圀栀礀 漀爀 眀栀礀 渀漀琀㼀ഊ
਀一漀琀⸀  䤀 最爀攀眀 甀瀀 漀渀 爀愀眀 挀漀眀✀猀 洀椀氀欀⸀  圀攀 ⠀洀攀 愀猀 氀椀琀琀氀攀 愀猀 瀀漀猀猀椀戀氀攀⤀ 搀椀搀 琀栀攀ഊmilking, poured the warm milk through a large funnel like strainer with a
਀昀椀氀琀攀爀 猀椀洀椀氀愀爀 琀漀 愀 挀漀昀昀攀攀 昀椀氀琀攀爀Ⰰ 愀渀搀 瀀漀甀爀攀搀 椀琀 椀渀琀漀 樀愀爀猀⸀  䄀 琀漀琀愀氀氀礀ഊdifferent flavor, smell and texture than store bought milk.  For one thing,
਀礀漀甀 栀愀搀 琀漀 猀琀椀爀 琀栀攀 戀椀琀猀 漀昀 挀爀攀愀洀 戀愀挀欀 椀渀琀漀 琀栀攀 洀椀氀欀 愀猀 礀漀甀 搀爀愀渀欀⸀ഊHope this helps.
਀ഊEleanor d'Aubrecicourt
਀ഊ
਀䐀愀琀攀㨀 匀甀渀Ⰰ 㠀 一漀瘀 ㄀㤀㤀㠀 ㄀　㨀㈀㠀㨀㐀㘀 䔀匀吀ഊFrom: Mordonna22 at aol.com
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 䰀椀昀攀 猀瀀愀渀 漀昀 挀漀眀猀 眀愀猀⸀⸀⸀ഊ
਀愀挀爀漀甀猀猀 愀琀 最琀攀⸀渀攀琀 眀爀椀琀攀猀㨀ഊ>  Now, back to medieval food stuff...do you guys think that modern grocery
਀㸀  猀琀漀爀攀 洀椀氀欀 椀猀 愀渀礀琀栀椀渀最 氀椀欀攀 爀攀愀氀 洀攀搀椀攀瘀愀氀 洀椀氀欀㼀 圀栀礀 漀爀 眀栀礀 渀漀琀㼀 䄀渀搀 椀昀 渀漀琀Ⰰഊ>  how can we approximate the real deal? Or do we care?
਀ഊI think we do care.
਀ ㄀⤀ 䴀椀氀欀 昀爀漀洀 愀氀氀 琀栀攀 漀氀搀攀爀Ⰰ ∀甀渀椀洀瀀爀漀瘀攀搀∀ 戀爀攀攀搀猀 椀猀 渀愀琀甀爀愀氀氀礀 洀甀挀栀 栀椀最栀攀爀 椀渀ഊbutterfat.  It is true that milk sold in today's grocery stores as "whole"
਀洀椀氀欀 栀愀猀 椀琀猀 戀甀琀琀攀爀昀愀琀 挀漀渀琀攀渀琀 爀攀搀甀挀攀搀 琀漀 㐀─⸀  攀瘀攀渀 䠀漀氀猀琀攀椀渀 洀椀氀欀 椀猀 甀猀甀愀氀氀礀ഊhigher than that.
਀ ㈀⤀ 䌀漀漀欀攀搀 ⠀爀攀愀搀 瀀愀猀琀攀甀爀椀稀攀搀⤀ 洀椀氀欀 琀愀猀琀攀猀 搀椀昀昀攀爀攀渀琀氀礀 愀渀搀 挀漀漀欀猀 搀椀昀昀攀爀攀渀琀氀礀ഊthan fresh, raw milk.
਀ഊNow, I do care about the difference, but I refuse to use fresh, unpasteurized
਀洀椀氀欀 琀漀 洀礀 昀椀最栀琀攀爀猀Ⰰ 愀渀搀 䤀 愀洀 猀甀爀攀 渀漀 漀渀攀 眀愀渀琀猀 琀漀 琀愀欀攀 愀 挀栀愀渀挀攀 漀渀 猀攀爀瘀椀渀最 椀琀ഊto their feasters.  So, if a recipe calls for milk, I usually substitute a
਀瀀漀爀琀椀漀渀 漀昀 椀琀 眀椀琀栀 栀攀愀瘀礀 眀栀椀瀀瀀椀渀最 挀爀攀愀洀⸀ഊ
਀䴀漀爀搀漀渀渀愀 䐀甀䈀漀椀猀ഊWarrior Haven
਀䈀愀爀漀渀礀 漀昀 䄀琀攀渀瘀攀氀搀琀ഊKingdom of Atenveldt
਀ഊ
਀䐀愀琀攀㨀 匀甀渀Ⰰ 㠀 一漀瘀 ㄀㤀㤀㠀 ㄀㄀㨀㌀㔀㨀㐀　 ⴀ　㔀　　ഊFrom: "Philippa Alderton" <phlip at bright.net>
਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䴀漀搀攀爀渀 瘀猀⸀ 䴀攀搀椀攀瘀愀氀 洀椀氀欀 愀渀搀 挀愀琀琀氀攀ⴀ 䰀漀渀最ഊ
਀䄀渀渀攀ⴀ䴀愀爀椀攀 愀猀欀猀㨀ഊ>Now, back to medieval food stuff...do you guys think that modern grocery
਀猀琀漀爀攀 洀椀氀欀 椀猀 愀渀礀琀栀椀渀最 氀椀欀攀 爀攀愀氀 洀攀搀椀攀瘀愀氀 洀椀氀欀㼀 圀栀礀 漀爀 眀栀礀 渀漀琀㼀 䄀渀搀 椀昀 渀漀琀Ⰰഊhow can we approximate the real deal? Or do we care?<
਀ഊFirst off, our modern milk is pasteurized and homogenized, which medieval
਀洀椀氀欀 眀愀猀 渀漀琀⸀ 䘀甀爀琀栀攀爀Ⰰ 漀甀爀 洀漀搀攀爀渀 洀椀氀欀 椀猀 猀攀琀 琀漀 瘀攀爀礀 琀椀最栀琀 猀琀愀渀搀愀爀搀猀 漀昀ഊbutterfat, which again, medieval milk was not.
਀ഊModern milk is produced under very high sanitation standards by cows which
਀栀愀瘀攀 戀攀攀渀 戀爀攀搀 昀漀爀 栀椀最栀 洀椀氀欀 瀀爀漀搀甀挀琀椀漀渀⸀ 吀栀攀 洀椀氀欀 椀猀 琀栀攀渀 爀攀氀椀攀瘀攀搀 漀昀 椀琀猀ഊbutterfat, and sold as whole milk, or relieved of higher amounts of
਀戀甀琀琀攀爀昀愀琀Ⰰ 愀渀搀 猀漀氀搀 愀猀 ㄀─Ⰰ ㈀─Ⰰ 漀爀 猀欀椀洀 洀椀氀欀⸀ 䴀漀猀琀 洀漀搀攀爀渀 挀漀洀洀攀爀挀椀愀氀 搀愀椀爀椀攀猀ഊremove all butterfat, and return a certain amount, as needed, to the batch
਀椀渀 漀爀搀攀爀 琀漀 洀愀欀攀 琀栀攀 洀椀氀欀 愀搀栀攀爀攀 琀漀 唀匀 猀琀愀渀搀愀爀搀猀 昀漀爀 眀栀愀琀攀瘀攀爀 最爀愀搀攀 漀昀ഊ(drinking) milk being sold. Many of the older people I know sat that modern
਀∀眀栀漀氀攀∀ 洀椀氀欀 栀愀猀 洀甀挀栀 氀攀猀猀 戀甀琀琀攀爀昀愀琀 琀栀愀渀 眀栀愀琀 琀栀攀礀 栀愀搀 愀猀 欀椀搀猀Ⰰ 愀渀搀 䤀 琀攀渀搀ഊto agree.
਀ഊDifferent breeds of cattle also produce different amounts of butterfat as
਀眀攀氀氀⸀ 䤀 栀愀瀀瀀攀渀 琀漀 戀攀 愀 瀀愀爀琀椀挀甀氀愀爀 昀愀渀 漀昀 䨀攀爀猀攀礀 洀椀氀欀Ⰰ 眀栀攀渀 䤀 挀愀渀 最攀琀 椀琀Ⰰഊbecause of its particular richness. The quality of milk varies not only by
਀戀爀攀攀搀Ⰰ 戀甀琀 戀礀 眀栀愀琀 琀栀攀 挀漀眀 攀愀琀猀ⴀ 昀漀爀 愀氀氀 洀礀 氀漀瘀攀 漀昀 洀椀氀欀Ⰰ 漀渀椀漀渀猀Ⰰ 愀渀搀ഊgarlic, even I won't drink the milk of a cow which has gotten into wild
਀漀渀椀漀渀猀℀℀℀℀℀ 吀栀攀 䨀攀爀猀攀礀Ⰰ 戀琀眀Ⰰ 椀猀 愀渀 椀渀琀攀爀攀猀琀椀渀最 戀爀攀攀搀ⴀ 椀琀 眀愀猀 漀爀椀最椀渀愀氀氀礀ഊdeveloped, as I understand it, as a breed which is both useful for milk,
਀愀渀搀 昀漀爀 洀攀愀琀⸀ഊ
਀䄀渀漀琀栀攀爀 戀爀攀攀搀 眀栀漀猀攀 洀椀氀欀 䤀 琀栀漀爀漀甀最栀氀礀 攀渀樀漀礀 椀猀 琀栀愀琀 漀昀 琀栀攀 䴀甀爀爀愀礀 䜀爀攀礀Ⰰ 愀ഊbeef breed, which developed as a sport from the Black Angus- it is
਀爀攀欀渀漀眀渀攀搀 昀漀爀 椀琀猀 栀椀最栀 洀攀愀琀 琀漀 戀漀渀攀 爀愀琀椀漀 ⠀洀攀愀渀椀渀最 洀漀爀攀 洀攀愀琀 戀礀 眀攀椀最栀琀 眀栀攀渀ഊyou butcher), its disease resistance and ability to deal with harsh
਀挀漀渀搀椀琀椀漀渀猀Ⰰ 椀琀猀 愀戀椀氀椀琀礀 琀漀 椀渀琀攀爀戀爀攀攀搀 眀椀琀栀 漀琀栀攀爀 戀爀攀攀搀猀Ⰰ 眀栀攀琀栀攀爀 洀椀氀欀 漀爀ഊbeef varieties, and improve them, and the fact that its calves are born
਀猀洀愀氀氀 ⠀洀攀愀渀椀渀最 攀愀猀礀 戀椀爀琀栀椀渀最猀⤀Ⰰ 戀甀琀 最愀椀渀 眀攀椀最栀琀 爀愀瀀椀搀氀礀 搀甀攀 琀漀 琀栀攀 栀椀最栀ഊquality of their milk.
਀ഊWhich brings me back around to the original intent of the question
਀䄀渀渀攀ⴀ䴀愀爀椀攀 瀀漀猀攀搀Ⰰ 琀栀攀 搀椀昀昀攀爀攀渀挀攀 戀攀琀眀攀攀渀 洀漀搀攀爀渀 愀渀搀 瀀攀爀椀漀搀 洀椀氀欀⸀ 䘀椀爀猀琀 漀昀昀Ⰰഊtheir cattle were pretty much any old cattle, bred for both meat and milk,
਀渀漀琀 琀漀 洀攀渀琀椀漀渀 甀猀愀最攀 愀猀 漀砀攀渀ⴀ 愀氀氀 愀爀漀甀渀搀 戀攀愀猀琀椀攀猀⸀ 䤀渀 洀漀搀攀爀渀 琀椀洀攀猀Ⰰ 眀攀ഊrarely use oxen, and if we raise cattle, we're raising them for meat, milk,
਀愀渀搀 瘀攀愀氀Ⰰ 瘀攀愀氀 戀攀椀渀最 愀渀 漀昀昀猀栀漀漀琀 漀昀 琀栀攀 洀椀氀欀 椀渀搀甀猀琀爀礀ⴀ 洀愀氀攀 挀愀氀瘀攀猀 眀栀椀挀栀ഊare sold since they will prevent the mothers from milking ( a Momma cow CAN
਀猀琀漀瀀 琀栀攀 洀椀氀欀 昀氀漀眀椀渀最 戀礀 愀渀 愀挀琀 漀昀 眀椀氀氀Ⰰ 椀昀 猀栀攀 栀愀猀 愀 挀愀氀昀 猀栀攀 眀愀渀琀猀 琀漀ഊfeed).
਀ഊFurther, Medieval cattle were not fed as "scientifically" and consistantly
਀愀猀 漀甀爀 挀愀琀琀氀攀 愀爀攀Ⰰ 猀漀 琀栀攀椀爀 洀椀氀欀 眀漀甀氀搀 瘀愀爀礀 椀渀 焀甀愀氀椀琀礀 戀礀 琀栀攀 猀攀愀猀漀渀 愀渀搀ഊthe forage they could get.
਀ഊAnd now, pasteurization and homogenization. Pasteurization was developed by
਀䰀漀甀椀猀 倀愀猀琀攀甀爀 愀猀 愀 洀攀琀栀漀搀 昀漀爀 栀攀氀瀀椀渀最 洀椀氀欀 欀攀攀瀀 氀漀渀最攀爀ⴀ 愀氀氀 椀琀 椀猀Ⰰ 椀猀 栀攀愀琀ഊtreating the milk so all the little beasties in it die, and don't cause it
਀琀漀 猀瀀漀椀氀 愀猀 焀甀椀挀欀氀礀⸀ 圀攀 洀漀搀攀爀渀猀 愀爀攀 洀甀挀栀 猀洀愀爀琀攀爀 琀栀愀渀 琀栀愀琀ⴀ 眀攀 猀攀氀搀漀洀 栀愀瘀攀ഊlittle beasties in the milk, we've replaced them with all sorts of hormones
਀愀渀搀 挀栀攀洀椀挀愀氀猀⸀ഊ
਀䠀漀洀漀最攀渀椀稀愀琀椀漀渀 椀猀 愀 瀀爀漀挀攀猀猀 眀栀椀挀栀 愀最椀琀愀琀攀猀 琀栀攀 洀椀氀欀 猀漀 琀栀愀琀 琀栀攀 戀甀琀琀攀爀昀愀琀ഊdoesn't separate out- after all, if it did that, we could make our own
਀戀甀琀琀攀爀Ⰰ 挀爀攀愀洀Ⰰ 愀渀搀 猀欀椀洀 洀椀氀欀Ⰰ 琀栀甀猀 搀攀瀀爀椀瘀椀渀最 戀甀猀椀渀攀猀猀昀漀氀欀 攀瘀攀爀礀 眀栀攀爀攀 漀昀 愀渀ഊeasy buck.
਀ഊIn the recipes I've been redacting for personal, and hopefully, later
਀昀攀愀猀琀Ⰰ 甀猀愀最攀Ⰰ 䤀 栀愀瘀攀 戀攀攀渀 甀猀椀渀最 眀栀漀氀攀 洀椀氀欀Ⰰ 愀渀搀 欀攀攀瀀椀渀最 挀爀攀愀洀 漀渀 栀愀渀搀Ⰰ 椀渀ഊcase I feel the recipe needs a bit more butterfat. I suspect that if I ever
਀搀漀 愀 昀攀愀猀琀Ⰰ 䤀✀氀氀 最攀琀 爀愀眀 洀椀氀欀 昀爀漀洀 愀 昀爀椀攀渀搀 漀昀 洀椀渀攀 眀栀漀 爀愀椀猀攀猀 挀漀眀猀ഊorganically locally, and pasteurize it myself, as I do my own milk, as I
਀栀愀瘀攀 琀栀攀 琀椀洀攀⸀ഊ
਀倀栀氀椀瀀ഊCaer Frig
਀䈀愀爀漀渀礀 漀昀 琀栀攀 䴀椀搀搀氀攀 䴀愀爀挀栀攀猀ഊMiddle Kingdom
਀ഊ
਀䐀愀琀攀㨀 匀甀渀Ⰰ 㠀 一漀瘀 ㄀㤀㤀㠀 ㄀㠀㨀㄀㘀㨀㐀㠀 䔀匀吀ഊFrom: Jgoldsp at aol.com
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 䰀椀昀攀 猀瀀愀渀 漀昀 挀漀眀猀 眀愀猀⸀⸀⸀ഊ
਀䨀甀猀琀 猀漀洀攀 椀渀昀漀 椀渀 洀礀 愀爀攀愀 漀昀 琀栀攀 眀漀爀氀搀 眀攀 挀愀渀 最攀琀 猀瀀攀挀椀昀椀挀 琀礀瀀攀猀 漀昀 挀爀攀愀洀猀 愀琀ഊwhole foods stores for example I buy jersey cow heavy cream which is much more
਀琀栀椀挀欀攀爀 愀渀搀 瘀攀爀礀 礀攀氀氀漀眀 挀漀洀瀀愀爀攀搀 琀漀 琀栀攀 猀愀渀椀琀椀稀攀搀 愀渀搀 眀栀椀琀攀 栀攀愀瘀礀 挀爀攀愀洀 昀漀甀渀搀ഊin supermarkets. It is pasteurized but not homogenized neither is the milk in
਀琀栀椀猀 瀀愀爀琀椀挀甀氀愀爀 戀爀愀渀搀 愀渀搀 椀琀 椀猀 昀甀渀 愀渀搀 椀渀琀攀爀攀猀琀椀渀最 琀漀 甀猀攀 戀甀琀 愀 琀愀搀ഊexpensive.
਀ഊJoram
਀䈀愀爀漀渀礀 漀昀 琀栀攀 䈀爀椀搀最攀Ⰰ嬀渀攀眀 䔀渀最氀愀渀搀崀ഊKingdom of the East
਀ഊ
਀䐀愀琀攀㨀 匀甀渀Ⰰ 　㠀 一漀瘀 ㄀㤀㤀㠀 ㄀㠀㨀　㌀㨀㄀㜀 ⴀ　㔀　　ഊFrom: Stefan li Rous <stefan at texas.net>
਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 洀攀搀椀攀瘀愀氀 洀椀氀欀ഊ
਀䄀渀渀攀ⴀ䴀愀爀椀攀 愀猀欀猀㨀ഊ>Now, back to medieval food stuff...do you guys think that modern grocery
਀猀琀漀爀攀 洀椀氀欀 椀猀 愀渀礀琀栀椀渀最 氀椀欀攀 爀攀愀氀 洀攀搀椀攀瘀愀氀 洀椀氀欀㼀 圀栀礀 漀爀 眀栀礀 渀漀琀㼀 䄀渀搀 椀昀 渀漀琀Ⰰഊhow can we approximate the real deal? Or do we care?<
਀ഊIn reading Waverly Root's "Food", I note he comments:
਀吀栀攀 洀攀搀椀攀瘀愀氀 眀漀爀氀搀 甀猀攀搀 氀椀琀琀氀攀 洀椀氀欀Ⰰ 瀀愀爀琀氀礀 戀攀挀愀甀猀攀 洀攀搀椀攀瘀愀氀 挀漀眀猀 搀椀搀ഊwell to produce enough of it in a week to make a pound of butter. England
਀栀愀搀 洀漀爀攀 洀椀氀欀 琀栀愀渀 洀漀猀琀 漀琀栀攀爀 挀漀甀渀琀爀椀攀猀Ⰰ 愀渀搀 爀攀昀攀爀爀攀搀 琀漀 椀琀 愀猀 ∀眀栀椀琀攀ഊmeat".
਀ഊPerhaps this would account for the scarcity of butter mentioned in some
਀挀漀漀欀戀漀漀欀猀 洀攀渀琀椀漀渀攀搀 栀攀爀攀 攀愀爀氀椀攀爀⸀ഊ
਀䠀攀 愀氀猀漀 戀愀挀欀猀 甀瀀 猀漀洀攀 漀昀 眀栀愀琀 漀琀栀攀爀猀 栀愀瘀攀 猀愀椀搀 栀攀爀攀 椀渀 ∀䄀氀愀猀Ⰰ 攀瘀攀爀礀ഊ'improvement' which has been effected in the handling of milk has been
਀瀀愀椀搀 昀漀爀 戀礀 愀 搀攀琀攀爀椀漀爀愀琀椀漀渀 漀昀 椀琀猀 琀愀猀琀攀ⴀ攀瘀攀渀 椀渀 琀栀攀 挀愀猀攀 漀昀ഊpasteurization...." "One may ask oneself wistfully whether, if the
਀琀甀戀攀爀挀甀氀椀渀 琀攀猀琀 栀愀搀 挀漀洀攀 椀渀 琀眀攀渀琀礀 礀攀愀爀猀 戀攀昀漀爀攀 瀀愀猀琀攀甀爀椀稀愀琀椀漀渀 椀渀猀琀攀愀搀ഊof the other way around, we would not be drinking tastier milk today"
਀ഊAnd more unusually:
਀∀䤀渀 琀栀攀 䴀椀搀搀氀攀 䄀最攀猀 挀栀椀氀搀爀攀渀 眀攀爀攀 猀漀洀攀琀椀洀攀猀 瀀甀琀 琀漀 猀甀挀欀氀攀 愀 猀漀眀Ⰰ 愀渀搀ഊvice versa; I have seen an old engraving showing a woman giving one
਀戀爀攀愀猀琀 琀漀 栀攀爀 挀栀椀氀搀 愀渀搀 琀栀攀 漀琀栀攀爀 琀漀 愀 瀀椀最氀攀琀⸀∀ഊ
਀䰀漀爀搀 匀琀攀昀愀渀 氀椀 刀漀甀猀ഊAnsteorra
਀猀琀攀昀愀渀 愀琀 琀攀砀愀猀⸀渀攀琀ഊ
਀ഊDate: Sat, 2 Jan 1999 07:01:39 EST
਀䘀爀漀洀㨀 䴀漀爀搀漀渀渀愀㈀㈀ 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Scottish/british food terms
਀ഊDevra at aol.com writes:
਀㸀  䤀 愀氀猀漀 甀渀搀攀爀猀琀愀渀搀 琀栀愀琀 挀攀爀琀愀椀渀 戀爀攀攀搀猀 漀昀 挀漀眀 ⠀渀漀琀愀戀氀礀 琀栀攀 䨀攀爀猀攀礀ഊ>  actually found on the Isle of Jersey) naturally give cream much thicker
਀㸀  愀渀搀 爀椀挀栀攀爀 琀栀愀渀 眀攀 愀爀攀 愀挀挀甀猀琀漀洀攀搀 琀漀 栀攀爀攀⸀ഊ
਀䄀挀琀甀愀氀氀礀Ⰰ 琀栀攀 䨀攀爀猀攀礀 䈀爀攀攀搀 ⠀圀栀椀挀栀 搀椀搀 漀爀椀最椀渀愀琀攀 漀渀 琀栀攀 䤀猀氀攀 漀昀 䨀攀爀猀攀礀⤀ 搀漀攀猀ഊproduce milk higher in butterfat than most other dairy breeds (Such as the
਀䠀漀氀猀琀攀椀渀⸀⤀  䐀漀攀猀渀✀琀 洀攀愀渀 琀栀攀 爀攀猀甀氀琀椀渀最 挀爀攀愀洀 椀猀 爀椀挀栀攀爀Ⰰ 猀椀洀瀀氀礀 琀栀愀琀 礀漀甀 挀愀渀ഊget more cream per pint of milk.
਀ഊFor comparison's sake, when we were dairying, our registered Holsteins
਀愀瘀攀爀愀最攀搀 㔀 琀漀 㠀 最愀氀氀漀渀猀 漀昀 㐀─ 琀漀 㔀─ 戀甀琀琀攀爀昀愀琀 洀椀氀欀 瀀攀爀 洀椀氀欀椀渀最⸀  伀甀爀ഊregistered Jerseys averaged 3 to 5 gallons of 7% to 8% butterfat milk per day.
਀圀攀✀爀攀 琀愀氀欀椀渀最 唀匀 最愀氀氀漀渀猀Ⰰ 愀琀 愀戀漀甀琀 㠀⸀㘀 氀戀猀 漀昀 洀椀氀欀 瀀攀爀 最愀氀氀漀渀Ⰰ 猀漀 漀甀爀 戀攀猀琀ഊHolstein producer gave almost 3 1/2 lbs of butterfat per day.  Her Jersey
਀挀漀甀渀琀攀爀瀀愀爀琀 ⠀眀栀漀 眀愀猀 愀 爀椀戀戀漀渀 眀椀渀渀攀爀 猀攀瘀攀爀愀氀 琀椀洀攀猀 椀渀 漀甀爀 挀漀甀渀琀礀⤀ 最愀瘀攀 琀栀攀ഊsame amount of butterfat in 5/8 the amount of milk.
਀ഊSince, in order to make milk, you allow the butterfat to rise and settle, then
਀猀欀椀洀 椀琀 漀昀昀Ⰰ 琀栀攀 瀀攀爀挀攀渀琀 戀甀琀琀攀爀昀愀琀 漀昀 琀栀攀 挀爀攀愀洀 椀猀 渀漀琀 爀攀氀愀琀攀搀 琀漀 琀栀攀 瀀攀爀挀攀渀琀ഊbutterfat of the milk. However the total amount you can get from a given
਀愀洀漀甀渀琀 搀漀攀猀⸀ഊ
਀吀栀攀 爀椀挀栀渀攀猀猀 漀昀 挀爀攀愀洀 栀愀猀 洀漀爀攀 琀漀 搀漀 眀椀琀栀 琀栀攀 洀攀琀栀漀搀 漀昀 瀀爀攀瀀愀爀椀渀最 椀琀 琀栀愀渀ഊwith the kind of milk you start with.
਀ഊMilk taken directly from the cow, warm, allowed to sit overnight, then
਀猀欀椀洀洀攀搀 瀀爀漀搀甀挀攀猀 愀 昀愀爀 猀甀瀀攀爀椀漀爀 瀀爀漀搀甀挀琀 琀栀愀渀 愀渀礀琀栀椀渀最 䤀✀瘀攀 攀瘀攀爀 昀漀甀渀搀 椀渀 愀 ഊgrocery.
਀ഊMordonna
਀圀愀爀爀椀漀爀 䠀愀瘀攀渀ഊAtenveldt Atenveldt (Phoenix, AZ)
਀ഊ
਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㌀ 䘀攀戀 ㄀㤀㤀㤀 　㠀㨀㔀　㨀㈀㄀ ⴀ　　　　ഊFrom: "=?iso-8859-1?Q?Nanna_R=F6gnvaldard=F3ttir?=" <nannar at isholf.is>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ  ∀戀漀最 戀甀琀琀攀爀∀ഊ
਀㸀㰀㰀 䄀渀搀 挀漀洀瀀氀攀琀攀氀礀 甀渀猀愀氀琀攀搀Ⰰ 㸀㸀ഊ>
਀㸀伀渀 眀栀愀琀 戀愀猀椀猀 搀漀 礀漀甀 洀愀欀攀 琀栀椀猀 猀琀愀琀攀洀攀渀琀㼀ഊ
਀䤀渀 䤀挀攀氀愀渀搀Ⰰ 戀甀琀琀攀爀 眀愀猀 渀攀瘀攀爀 猀愀氀琀攀搀 甀渀琀椀氀 琀栀攀 ㄀㤀琀栀 挀攀渀琀甀爀礀⸀ 一攀椀琀栀攀爀 眀愀猀ഊfish, and meat rarely. We used other methods of preservation, as almost all
਀猀愀氀琀 栀愀搀 琀漀 戀攀 椀洀瀀漀爀琀攀搀 愀渀搀 眀愀猀 猀椀洀瀀氀礀 琀漀漀 攀砀瀀攀渀猀椀瘀攀 昀漀爀 漀爀搀椀渀愀爀礀 瀀攀漀瀀氀攀⸀ഊYet this butter was not only a great part of our diet (the usual allotment
਀昀漀爀 愀 眀漀爀欀椀渀最 洀愀渀 眀愀猀 栀愀氀昀 愀 瀀漀甀渀搀 瀀攀爀 搀愀礀⤀ 戀甀琀 眀愀猀 愀氀猀漀 甀猀攀搀 昀漀爀 洀愀渀礀ഊfinancial transactions. Rents were usually paid in butter, for instance.
਀ഊNanna
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ 　㠀 䴀愀爀 ㄀㤀㤀㤀 ㄀㐀㨀㔀㜀㨀㌀　 ⴀ　㠀　　ഊFrom: "James L. Matterer" <jlmatterer at labyrinth.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䈀爀攀愀搀 愀渀搀 䌀椀爀挀甀猀攀猀ഊ
਀㸀 䄀渀搀Ⰰ 䘀圀䤀圀Ⰰ 琀栀攀 眀栀漀氀攀 挀栀攀攀猀攀⼀戀爀攀愀搀⼀戀甀琀琀攀爀 琀栀椀渀最 愀琀 琀栀攀 戀攀最椀渀渀椀渀最 漀昀 愀ഊ> meal seems to be way off prevailing medieval European medical theory
਀㸀 ⠀搀愀椀爀礀 瀀爀漀搀甀挀琀猀Ⰰ 攀猀瀀攀挀椀愀氀氀礀 挀栀攀攀猀攀猀 愀渀搀 挀栀攀攀猀攀 搀椀猀栀攀猀Ⰰ 眀漀甀氀搀 渀漀爀洀愀氀氀礀 戀攀ഊ> served at or near the end of the meal to close the chest and stomach up
਀㸀 眀栀椀氀攀 搀椀最攀猀琀椀渀最Ⰰ 愀渀搀 䤀✀瘀攀 猀攀攀渀 渀漀 攀瘀椀搀攀渀挀攀 漀昀 戀甀琀琀攀爀 戀攀椀渀最 猀瀀爀攀愀搀 漀渀ഊ> bread in medieval Europe, and some evidence to suggest it was not).
਀㸀ഊ> Adamantius
਀ഊI'm afraid I have to disagree with this somewhat. John Russell's Boke of
਀一甀爀琀甀爀攀 挀氀攀愀爀氀礀 猀琀愀琀攀猀 琀栀愀琀 戀甀琀琀攀爀 椀猀 攀愀琀攀渀 眀椀琀栀 戀爀攀愀搀㨀ഊ
਀∀䈀甀琀琀椀爀 椀猀 愀渀 栀漀氀猀攀洀 洀攀琀攀Ⰰ 昀椀爀猀琀 愀渀搀 攀欀攀 氀愀猀琀Ⰰഊfor he will a stomak kepe & helpe poyson a-wey to cast,
਀愀氀猀漀 栀攀 渀漀爀椀猀栀攀琀栀攀 愀 洀愀渀 琀漀 戀攀 氀愀猀欀攀 愀渀搀 攀瘀礀 栀甀洀攀爀甀猀 琀漀 眀愀猀琀Ⰰഊand with white bred he wille kepe thy mouthe in tast."
਀ഊ"Butter is a wholesome food, at the beginning and end of a meal, for it
਀昀漀爀琀椀昀椀攀猀 琀栀攀 猀琀漀洀愀挀栀 愀渀搀 瀀爀漀琀攀挀琀猀 椀琀 昀爀漀洀 瀀漀椀猀漀渀猀㬀 椀琀 愀氀猀漀 渀漀甀爀椀猀栀攀猀 戀礀ഊopening the stomach and clears away ill humours - and on white bread it
਀眀椀氀氀 愀搀搀 爀攀氀椀猀栀 琀漀 攀愀琀椀渀最⸀∀ഊ
਀匀挀甀氀氀礀 甀猀攀猀 琀栀椀猀 焀甀漀琀攀 椀渀 ∀吀栀攀 䄀爀琀 漀昀 䌀漀漀欀攀爀礀 椀渀 琀栀攀 䴀椀搀搀氀攀 䄀最攀猀∀ 琀漀ഊshow that bread & butter were used as an apertif to begin the meal.
਀ഊDyetary of Helth (Andrew Boorde, 1490-1549) also recommends butter to
਀戀攀最椀渀 琀栀攀 搀愀礀 眀椀琀栀㨀 ∀䈀甀琀琀攀爀 椀猀 洀愀搀攀 漀昀 挀爀愀礀洀攀Ⰰ 愀渀搀 椀猀 洀漀礀猀琀攀 漀昀ഊoperacion; it is good to eate in the mornyng before other meates."
਀ഊHuen
਀ⴀ ⴀⴀഊA Boke of Gode Cookery
਀栀琀琀瀀㨀⼀⼀眀眀眀⸀氀愀戀猀⸀渀攀琀⼀搀洀挀挀漀爀洀椀挀欀⼀栀甀攀渀⸀栀琀洀ഊ
਀ഊDate: Tue, 09 Mar 1999 13:13:56 -0800
਀䘀爀漀洀㨀 ∀䨀愀洀攀猀 䰀⸀ 䴀愀琀琀攀爀攀爀∀ 㰀樀氀洀愀琀琀攀爀攀爀 愀琀 氀愀戀礀爀椀渀琀栀⸀渀攀琀㸀ഊSubject: Re: SC - Dairy Products (long)
਀ഊLeafing through Food & Feast in Medieval England by P. W. Hammond, I
਀昀漀甀渀搀 猀攀瘀攀爀愀氀 椀渀琀攀爀攀猀琀椀渀最 挀漀洀洀攀渀琀猀⸀ 䠀愀洀洀漀渀搀 猀愀礀猀 琀栀愀琀 洀漀猀琀 戀甀琀琀攀爀 眀愀猀ഊused by cooks for cooking purposes; in great households butter was made
਀愀瘀愀椀氀愀戀氀攀 琀漀 洀攀洀戀攀爀猀 漀昀 琀栀攀 昀愀洀椀氀礀 戀甀琀 甀猀甀愀氀氀礀 渀漀琀 琀漀 琀栀攀 猀攀爀瘀愀渀琀猀㬀 洀漀猀琀ഊpeasants had access to some sort of butter; in 1289 carters on Ferring
਀䴀愀渀漀爀Ⰰ 匀甀猀猀攀砀Ⰰ 栀愀搀 愀 洀漀爀渀椀渀最 洀攀愀氀 漀昀 爀礀攀 戀爀攀愀搀 眀椀琀栀 愀氀攀 ☀ 挀栀攀攀猀攀Ⰰ 愀琀ഊnoon they received bread, ale, and a dish of fish or meat, and in the
਀攀瘀攀渀椀渀最 琀栀攀礀 眀攀爀攀 最椀瘀攀渀 愀 搀爀椀渀欀 漀渀氀礀 ⠀渀漀 戀甀琀琀攀爀 昀漀爀 琀栀攀猀攀 瀀漀漀爀 昀攀氀氀漀眀猀Ⰰഊbut cheese in the morning). This book also has an interesting 15th c.
਀椀氀氀甀猀琀爀愀琀椀漀渀 漀昀 愀 瀀攀愀猀愀渀琀 洀愀渀 猀挀漀漀瀀椀渀最 漀甀琀 戀甀琀琀攀爀 昀爀漀洀 愀 氀愀爀最攀 瀀漀琀ഊsuspended over a fire.
਀ഊThe only reference to butter I've found in the writings of Chaucer is
਀昀漀爀 琀栀攀 戀甀琀琀攀爀昀氀礀℀ 䠀攀 洀攀渀琀椀漀渀猀 挀栀攀攀猀攀 焀甀椀琀攀 愀 戀椀琀Ⰰ 琀栀漀甀最栀⸀ഊ
਀䠀甀攀渀ഊ- --
਀䄀 䈀漀欀攀 漀昀 䜀漀搀攀 䌀漀漀欀攀爀礀ഊhttp://www.labs.net/dmccormick/huen.htm
਀ഊ
਀䐀愀琀攀㨀 吀甀攀Ⰰ 㤀 䴀愀爀 ㄀㤀㤀㤀 ㄀㘀㨀㔀㤀㨀㄀㈀ 䔀匀吀ഊFrom: LrdRas at aol.com
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䐀愀椀爀礀 倀爀漀搀甀挀琀猀 ⠀氀漀渀最⤀ഊ
਀樀氀洀愀琀琀攀爀攀爀 愀琀 氀愀戀礀爀椀渀琀栀⸀渀攀琀 眀爀椀琀攀猀㨀ഊ<< but cheese in the morning). >>
਀ഊThis makes perfect sense. If a worker were going to the fields for the day ,
਀琀栀攀 攀愀琀椀渀最 漀昀 挀栀攀攀猀攀 眀漀甀氀搀 戀攀 猀漀洀攀眀栀愀琀 漀昀 愀渀 愀猀猀甀爀愀渀挀攀 琀栀愀琀 栀攀 眀漀甀氀搀渀✀琀ഊhave to use the privy too often.
਀ഊ<<This book also has an interesting 15th c.
਀ 椀氀氀甀猀琀爀愀琀椀漀渀 漀昀 愀 瀀攀愀猀愀渀琀 洀愀渀 猀挀漀漀瀀椀渀最 漀甀琀 戀甀琀琀攀爀 昀爀漀洀 愀 氀愀爀最攀 瀀漀琀ഊ suspended over a fire. >>
਀ഊCould it be possible that this person is scooping curds or freshly made cheese
਀昀爀漀洀 琀栀攀 瀀漀琀 漀瘀攀爀 琀栀攀 昀椀爀攀 猀椀渀挀攀 栀攀愀琀椀渀最 椀猀 愀 猀琀攀瀀 椀渀 挀栀攀攀猀攀 洀愀欀椀渀最㼀 唀渀氀攀猀猀ഊthere is accompanying  text that specifies 'butter' I would be more inclined
਀琀漀 琀栀椀渀欀 琀栀愀琀 挀栀攀攀猀攀 眀漀甀氀搀 戀攀 琀栀攀 洀漀爀攀 挀漀爀爀攀挀琀 椀渀琀攀爀瀀爀攀琀愀琀椀漀渀⸀ഊ
਀刀愀猀ഊ
਀ഊDate: Tue, 09 Mar 1999 18:53:15 -0800
਀䘀爀漀洀㨀 ∀䨀愀洀攀猀 䰀⸀ 䴀愀琀琀攀爀攀爀∀ 㰀樀氀洀愀琀琀攀爀攀爀 愀琀 氀愀戀礀爀椀渀琀栀⸀渀攀琀㸀ഊSubject: Re: SC - Dairy Products (long)
਀ഊ> <<This book also has an interesting 15th c.
਀㸀  椀氀氀甀猀琀爀愀琀椀漀渀 漀昀 愀 瀀攀愀猀愀渀琀 洀愀渀 猀挀漀漀瀀椀渀最 漀甀琀 戀甀琀琀攀爀 昀爀漀洀 愀 氀愀爀最攀 瀀漀琀ഊ>  suspended over a fire. >>
਀㸀ഊ> Could it be possible that this person is scooping curds or freshly made cheese
਀㸀 昀爀漀洀 琀栀攀 瀀漀琀 漀瘀攀爀 琀栀攀 昀椀爀攀 猀椀渀挀攀 栀攀愀琀椀渀最 椀猀 愀 猀琀攀瀀 椀渀 挀栀攀攀猀攀 洀愀欀椀渀最㼀 唀渀氀攀猀猀ഊ> there is accompanying  text that specifies 'butter' I would be more inclined
਀㸀 琀漀 琀栀椀渀欀 琀栀愀琀 挀栀攀攀猀攀 眀漀甀氀搀 戀攀 琀栀攀 洀漀爀攀 挀漀爀爀攀挀琀 椀渀琀攀爀瀀爀攀琀愀琀椀漀渀⸀ഊ>
਀㸀 刀愀猀ഊ
਀吀栀攀 琀攀砀琀 愀挀挀漀洀瀀愀渀礀椀渀最 琀栀攀 瀀椀挀琀甀爀攀 猀愀礀猀 ∀䴀愀渀 猀瀀漀漀渀椀渀最 漀甀琀 戀甀琀琀攀爀⸀∀ 䤀琀 椀猀ഊfrom the Tacuinun Santitatis. The opening word calligraphed on the
਀瀀攀爀椀漀搀 瀀椀挀琀甀爀攀 椀猀 ∀䈀甀琀椀甀洀⸀∀ 䴀礀 氀愀琀椀渀 椀猀 渀漀琀 猀漀 最漀漀搀 ⴀ 椀猀 琀栀椀猀 戀甀琀琀攀爀㼀ഊ
਀䠀甀攀渀ഊ
਀ഊDate: Tue, 09 Mar 1999 21:04:48 -0500
਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - Dairy Products (long)
਀ഊ> The text accompanying the picture says "Man spooning out butter." It is
਀㸀 昀爀漀洀 琀栀攀 吀愀挀甀椀渀甀渀 匀愀渀琀椀琀愀琀椀猀⸀ 吀栀攀 漀瀀攀渀椀渀最 眀漀爀搀 挀愀氀氀椀最爀愀瀀栀攀搀 漀渀 琀栀攀ഊ> period picture is "Butium." My latin is not so good - is this butter?
਀㸀ഊ> Huen
਀ഊThat would be the Liege Tacuinum, #36, which is captioned "Butirum".
਀夀攀猀Ⰰ 琀栀愀琀✀猀 戀甀琀琀攀爀⸀ 䄀猀 昀漀爀 眀栀礀 椀琀 椀猀 猀甀猀瀀攀渀搀攀搀 漀瘀攀爀 愀 昀椀爀攀Ⰰ 漀渀攀ഊpossibility is that what we are seeing being vended is clarified butter.
਀䄀渀漀琀栀攀爀 瀀漀猀猀椀戀椀氀椀琀礀 椀猀 琀栀愀琀 琀栀椀猀 戀甀琀琀攀爀 椀猀 洀愀搀攀 愀氀漀渀最 琀栀攀 氀椀渀攀猀 漀昀ഊclotted cream, slightly soured and heated to break the emulsion, and
਀琀栀攀渀 氀椀昀琀攀搀 漀昀昀 琀栀攀 猀甀爀昀愀挀攀⸀ഊ
਀䄀搀愀洀愀渀琀椀甀猀ഊ
਀ഊDate: Thu, 23 Sep 1999 20:09:47 -0400
਀䘀爀漀洀㨀 爀攀渀昀爀漀眀 愀琀 猀欀礀氀愀渀搀猀⸀渀攀琀 ⠀䌀椀渀搀礀 刀攀渀昀爀漀眀⤀ഊSubject: Re: SC - Whipped Cream
਀ഊ>I've just recieved my copy of Pleyn Delit, and I love it : )
਀㸀吀栀攀爀攀 愀爀攀 愀 挀漀甀瀀氀攀 漀昀 焀甀攀猀琀椀漀渀 洀愀爀欀猀 琀栀漀甀最栀 ⴀ 琀栀攀 愀甀琀栀漀爀猀 爀攀瀀攀愀琀攀搀氀礀 猀琀愀琀攀ഊ>that medieval cooks did not whip either cream or eggwhite. Does anyone
਀㸀欀渀漀眀 椀昀 琀栀椀猀 椀猀 爀攀愀氀氀礀 琀爀甀攀㼀ഊ>I find it hard to believe
਀㸀ഊ>Lady Uta
਀ഊHello!  I've got a recipe for Crustade Lumbard (Harl. 279, Dyuerse Bake
਀洀攀琀椀猀Ⰰ ⌀㄀㜀⤀ 琀栀愀琀 猀愀礀猀 ∀吀愀欀攀 最漀搀攀 䌀爀攀洀攀Ⰰ ☀ 氀攀甀礀猀 漀昀 倀攀爀挀攀氀礀Ⰰ ☀ 䔀礀爀漀甀渀Ⰰ 嬀琀栀崀攀ഊ[3]olkys & [th]e whyte, & breke hem [th]er-to, & strayne [th]orwe a
਀猀琀爀愀礀渀漀甀爀攀Ⰰ 琀礀氀 椀琀 戀攀 猀漀 猀琀礀昀 嬀琀栀崀愀琀 椀琀 眀漀氀 戀攀爀攀 栀礀洀ⴀ猀攀氀昀⸀⸀⸀∀ഊ
਀䤀昀 琀栀攀 瀀栀爀愀猀攀 ∀琀礀氀 椀琀 戀攀 猀漀 猀琀礀昀 嬀琀栀崀愀琀 椀琀 眀漀氀 戀攀爀攀 栀礀洀ⴀ猀攀氀昀⸀⸀⸀∀ 椀猀ഊreferring to the cream, then this is the earliest mention of whipped cream
਀琀栀愀琀 䤀✀瘀攀 昀漀甀渀搀 礀攀琀⸀ ⠀挀⸀ ㄀㐀㌀　⤀ഊ
਀吀栀攀爀攀✀猀 愀渀 椀氀氀甀猀琀爀愀琀椀漀渀 昀爀漀洀 䤀氀 䌀甀漀挀漀 匀攀最爀攀琀漀⸀⸀⸀Ⰰ ㄀㔀㜀　Ⰰ 猀栀漀眀椀渀最 愀 挀漀漀欀ഊwhipping cream with a whisk.  I posted that illustration here:
਀栀琀琀瀀㨀⼀⼀眀眀眀⸀瀀戀洀⸀挀漀洀⼀縀氀椀渀搀愀栀氀⼀昀漀漀搀ⴀ愀爀琀⼀挀栀攀攀猀攀开愀渀搀开戀甀琀琀攀爀⸀最椀昀ഊ
਀䌀椀渀搀礀 刀攀渀昀爀漀眀⼀匀椀渀挀最椀攀昀甀ഊrenfrow at skylands.net
਀ഊ
਀䐀愀琀攀㨀 匀愀琀Ⰰ 㐀 䴀愀爀 ㈀　　　 ㄀㘀㨀㔀㠀㨀　㜀 䔀匀吀ഊFrom: ChannonM at aol.com
਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀攀㨀 搀爀椀渀欀猀ഊ
਀䤀 愀洀 猀攀爀瘀椀渀最  愀 ㄀㈀琀栀 䌀 䤀爀椀猀栀 昀攀愀猀琀 䴀愀爀 ㈀㔀 愀渀搀 愀洀 挀漀渀猀椀搀攀爀椀渀最 猀攀爀瘀椀渀最 愀 昀攀眀 ഊdifferent things. I'd like the lists opinion. 
਀ഊSoft Cider, slightly warmed (maybe with some lemon slices, but I'm trying not 
਀琀漀 栀愀瘀攀 猀瀀椀挀攀猀 椀渀 椀琀 椀渀 漀爀搀攀爀 琀漀 栀愀瘀攀 琀栀攀 搀爀椀渀欀猀 爀攀昀爀攀猀栀椀渀最⤀ഊ
਀䴀椀氀欀 ⴀ 洀礀 爀攀昀攀爀攀渀挀攀猀 愀戀漀甀渀搀 眀椀琀栀 琀栀攀 甀猀攀 漀昀 洀椀氀欀Ⰰ 挀漀眀猀 眀攀爀攀 嘀䔀刀夀 瀀漀瀀甀氀愀爀Ⰰ愀渀搀 ഊunless you are slaughtering them all, you're going to have ALOT of milk- But 
਀眀漀甀氀搀 愀搀甀氀琀猀 搀爀椀渀欀 椀琀㼀 吀栀攀爀攀 愀爀攀 洀攀渀琀椀漀渀猀 漀昀 洀椀氀欀 戀攀椀渀最 搀爀愀渀欀 戀礀 洀漀渀欀猀 椀渀 琀栀攀 ഊmonasteries of St. Colmcille (St.Columba) which is 6th C and of St. Adamnan 
਀⠀㄀㄀ 䌀 䤀䤀刀䌀⤀ 䤀猀 椀琀 爀攀愀猀漀渀愀戀氀攀 琀漀 挀漀渀挀氀甀搀攀 琀栀愀琀 漀甀琀猀椀搀攀 漀昀 洀漀渀愀猀琀愀爀椀攀猀Ⰰ 洀椀氀欀 ഊwould have been served as a drink during a feast?
਀ഊChilled water- I wanted something fresh and light, seems to fit the bill
਀ഊAny thoughts on this, or suggestions?
਀ഊHauviette
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀　 䴀愀礀 ㈀　　　 　㜀㨀㌀㌀㨀　㐀 ⴀ　㐀　　ഊFrom: Philip & Susan Troy <troy at asan.com>
਀匀甀戀樀攀挀琀㨀 匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 倀攀爀猀椀愀渀 洀椀氀欀㼀ഊ
਀䘀爀漀洀㨀 䬀攀爀爀椀 䌀愀渀攀瀀愀 㰀欀攀爀爀椀挀 愀琀 瀀漀戀漀砀⸀愀氀愀猀欀愀⸀渀攀琀㸀ഊ> I have been watching with some interest for any response to the question Henry
਀㸀 瀀漀猀琀攀搀 挀漀渀挀攀爀渀椀渀最 倀攀爀猀椀愀渀 洀椀氀欀⸀ 䐀椀搀 愀渀礀漀渀攀 愀渀猀眀攀爀 愀渀搀 䤀 洀椀猀猀攀搀 椀琀㼀 䐀漀攀猀 愀渀礀漀渀攀ഊ> have an answer? Ras? Cariadoc? 
਀㸀 ഊ> Enquiring cooks want to know...
਀㸀 ഊ> Cedrin
਀㸀 倀爀椀渀挀攀猀猀 伀攀爀琀栀愀ഊ
਀䰀漀爀搀 䠀攀渀爀礀 愀渀搀 䄀猀猀漀爀琀攀搀 圀漀爀琀栀椀攀猀 愀猀欀 愀戀漀甀琀 倀攀爀猀椀愀渀 洀椀氀欀⸀⸀⸀ 猀漀爀爀礀Ⰰ 䤀ഊkinda figured that by the time I got to this one someone else would.
਀䠀攀爀攀 愀爀攀 眀栀愀琀 瀀愀猀猀 昀漀爀 洀礀 琀栀漀甀最栀琀猀Ⰰ 猀甀挀栀 愀猀 琀栀攀礀 愀爀攀㨀ഊ
਀䤀 甀渀搀攀爀猀琀愀渀搀 倀攀爀猀椀愀渀 洀椀氀欀 琀漀 戀攀 猀椀洀椀氀愀爀 琀漀 礀漀最甀爀琀⸀ 䠀漀眀攀瘀攀爀Ⰰ 愀猀 䰀漀爀搀ഊHenry mentions, the context of the recipe he's working with suggests to
਀栀椀洀 琀栀愀琀 漀爀搀椀渀愀爀礀 礀漀最甀爀琀 眀漀甀氀搀 挀甀爀搀氀攀 椀昀 甀猀攀搀 愀猀 搀攀猀挀爀椀戀攀搀⸀ 匀漀 攀椀琀栀攀爀ഊPersian milk is not just plain yogurt as we know it around here, or
਀瀀攀爀栀愀瀀猀 琀栀攀 爀攀挀椀瀀攀 椀渀琀攀渀搀猀 昀漀爀 椀琀 琀漀 挀甀爀搀氀攀Ⰰ 漀爀 琀栀攀爀攀 洀愀礀 戀攀 猀漀洀攀ഊmistranslation somewhere along the line. I can't really help with these
਀焀甀攀猀琀椀漀渀猀Ⰰ 戀甀琀 瀀攀爀栀愀瀀猀 愀瀀瀀爀漀愀挀栀 琀栀攀 瀀爀漀戀氀攀洀 昀爀漀洀 琀栀攀 漀瀀瀀漀猀椀琀攀 搀椀爀攀挀琀椀漀渀㼀ഊ
਀圀愀礀猀 昀漀爀 洀椀氀欀 琀漀 渀漀琀 挀甀爀搀氀攀Ⰰ 愀猀猀甀洀椀渀最 琀栀愀琀 椀琀✀猀 渀漀琀 猀甀瀀瀀漀猀攀搀 琀漀⸀ 䄀猀ഊHenry mentions, stabilizing it with some kind of gelatinized/cooked
਀猀琀愀爀挀栀 眀漀甀氀搀 戀攀 漀渀攀 眀愀礀⸀ 吀栀椀猀 洀攀琀栀漀搀 椀猀 甀猀攀搀 琀漀搀愀礀 椀渀 琀栀攀 瘀愀爀椀漀甀猀ഊyogurt/garlic/mint sauces for dishes such as shushbarrak (a sort of
਀爀愀瘀椀漀氀椀ⴀ琀栀椀渀最礀 昀漀甀渀搀 愀氀猀漀 椀渀 䄀氀ⴀ䈀愀最栀搀愀搀椀Ⰰ 䤀䤀刀䌀⤀Ⰰ 愀渀搀 琀栀攀 洀攀琀栀漀搀 漀昀ഊstabilizing with starch could conceivably have been done in period,
਀愀氀琀栀漀甀最栀 䤀 搀漀渀✀琀 爀攀挀愀氀氀 猀攀攀椀渀最 愀 爀攀挀椀瀀攀 琀栀愀琀 椀渀挀氀甀搀攀猀 椀琀⸀ 䄀渀漀琀栀攀爀 洀漀搀攀爀渀ഊexample would be the various uses of kishik, a convenience-food
਀瀀爀攀瀀愀爀愀琀椀漀渀 漀昀 礀漀最甀爀琀 搀爀椀攀搀 眀椀琀栀 甀氀琀爀愀ⴀ昀椀渀攀 戀甀氀最甀爀Ⰰ 琀爀愀搀椀琀漀渀愀氀氀礀 漀渀 愀ഊsunny rooftop, and available commercially in better Middle Eastern
਀洀愀爀欀攀琀猀 椀渀 昀甀渀欀礀 刀漀洀愀渀漀ⴀ挀栀攀攀猀攀ⴀ猀洀攀氀氀椀渀最 椀渀最漀琀猀Ⰰ 漀爀 愀猀 愀 瀀漀眀搀攀爀⸀ 䤀琀✀猀ഊused to thicken and flavor soups and sauces.
਀ഊAnother possibility might be that Persian milk is cultured from milk
਀琀栀愀琀✀猀 戀攀攀渀 挀漀漀欀攀搀 愀 氀漀渀最 琀椀洀攀⸀ 倀爀漀琀攀椀渀猀 眀椀氀氀 挀甀爀搀氀攀 眀栀攀渀 戀漀椀氀攀搀Ⰰ 戀甀琀ഊsome of them will reverse this process after hours of boiling, rather
਀氀椀欀攀 猀漀洀攀 漀氀搀 戀攀攀爀 爀攀挀椀瀀攀猀 琀栀愀琀 挀愀氀氀 昀漀爀 氀漀渀最 戀漀椀氀椀渀最 琀漀 昀椀爀猀琀 猀攀瀀愀爀愀琀攀ഊout heavier (and cloud-inducing) proteins, and redissolving them by
਀戀漀椀氀椀渀最 琀漀 洀愀欀攀 愀 栀椀最栀攀爀ⴀ最爀愀瘀椀琀礀 戀攀攀爀⸀ 吀栀椀猀 洀椀最栀琀 戀攀 瀀漀猀猀椀戀氀攀 眀椀琀栀ഊcasein and such, and I can think of an example or three of milk cooked
਀琀漀 愀 琀栀椀挀欀 最漀漀瀀 眀椀琀栀漀甀琀 挀甀爀搀氀椀渀最⸀ 䐀甀氀挀攀 搀攀 氀攀挀栀攀 眀漀甀氀搀 戀攀 漀渀攀 攀砀愀洀瀀氀攀Ⰰഊalthough this may be stabilized by sugar syrup. Various Italian and
਀匀挀愀渀搀椀渀愀瘀椀愀渀 搀椀猀栀攀猀 漀昀 洀攀愀琀 挀漀漀欀攀搀 椀渀 洀椀氀欀Ⰰ 瘀攀爀礀 猀氀漀眀氀礀Ⰰ 洀椀最栀琀 戀攀 漀琀栀攀爀ഊexamples of this.
਀ഊAnother consideration is that the yogurt, assuming that's what Persian
਀洀椀氀欀 椀猀Ⰰ 椀猀 瀀爀漀戀愀戀氀礀 渀漀琀 挀漀眀✀猀 洀椀氀欀 礀漀最甀爀琀Ⰰ 愀渀搀 礀漀最甀爀琀 洀愀搀攀 昀爀漀洀 最漀愀琀✀猀ഊor sheep's milk behaves differently. You might have different results
਀甀猀椀渀最 最漀愀琀✀猀 洀椀氀欀 礀漀最甀爀琀Ⰰ 猀椀渀挀攀 最漀愀琀✀猀 洀椀氀欀 栀愀猀 椀琀猀 昀愀琀 攀洀甀氀猀椀昀椀攀搀 洀漀爀攀ഊseverely into it -- it is effectively "shortened" -- which means it
਀琀攀渀搀猀 琀漀 琀栀椀挀欀攀渀 漀爀 最攀氀 洀漀爀攀 琀栀愀渀 挀甀爀搀氀攀Ⰰ 椀渀 愀 挀栀攀攀猀攀洀愀欀椀渀最 瀀爀漀挀攀猀猀⸀ 夀漀甀ഊmay find that the same is true in cookery applications for goat's milk
਀礀漀最甀爀琀 愀猀 倀攀爀猀椀愀渀 洀椀氀欀⸀ 䄀最愀椀渀Ⰰ 愀猀猀甀洀椀渀最 琀栀愀琀 倀攀爀猀椀愀渀 洀椀氀欀 开椀猀开 礀漀最甀爀琀⸀ഊThe only documentation I've seen for that assumption has been on this
਀氀椀猀琀Ⰰ 猀漀 椀琀✀猀 瀀爀攀琀琀礀 洀甀挀栀 愀 洀愀琀琀攀爀 漀昀 昀愀椀琀栀⸀ ഊ 
਀㸀 㸀䐀漀攀猀 愀渀礀漀渀攀 栀愀瘀攀 愀渀礀 甀猀攀昀甀氀 椀渀昀漀爀洀愀琀椀漀渀 漀渀 倀攀爀猀椀愀渀 洀椀氀欀㼀 伀琀栀攀爀 瀀攀爀椀漀搀ഊ> >cookbooks that use the term, other information about the words, evidence of
਀㸀 㸀椀琀猀 甀猀攀 椀渀 洀漀搀攀爀渀 琀椀洀攀猀Ⰰ 戀漀椀氀椀渀最 攀砀瀀攀爀椀洀攀渀琀猀Ⰰ 椀渀昀漀爀洀愀琀椀漀渀 愀戀漀甀琀 䄀爀愀戀椀挀 眀漀爀搀猀ഊ> >for "boil" and "simmer," etc.?
਀㸀 㸀ഊ> >Henry of Maldon/Alex Clark
਀ഊAdamantius
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀　 䴀愀礀 ㈀　　　 ㄀㜀㨀㈀　㨀㌀㤀 䔀䐀吀ഊFrom: CBlackwill at aol.com
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 倀攀爀猀椀愀渀 洀椀氀欀㼀ഊ
਀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀 眀爀椀琀攀猀㨀ഊ> Another consideration is that the yogurt, assuming that's what Persian
਀㸀  洀椀氀欀 椀猀Ⰰ 椀猀 瀀爀漀戀愀戀氀礀 渀漀琀 挀漀眀✀猀 洀椀氀欀 礀漀最甀爀琀Ⰰ 愀渀搀 礀漀最甀爀琀 洀愀搀攀 昀爀漀洀 最漀愀琀✀猀ഊ>  or sheep's milk behaves differently. You might have different results
਀㸀  甀猀椀渀最 最漀愀琀✀猀 洀椀氀欀 礀漀最甀爀琀Ⰰ 猀椀渀挀攀 最漀愀琀✀猀 洀椀氀欀 栀愀猀 椀琀猀 昀愀琀 攀洀甀氀猀椀昀椀攀搀 洀漀爀攀ഊ>  severely into it -- it is effectively "shortened" -- which means it
਀㸀  琀攀渀搀猀 琀漀 琀栀椀挀欀攀渀 漀爀 最攀氀 洀漀爀攀 琀栀愀渀 挀甀爀搀氀攀Ⰰ 椀渀 愀 挀栀攀攀猀攀洀愀欀椀渀最 瀀爀漀挀攀猀猀⸀ഊ
਀吀栀椀猀 椀猀 琀爀甀攀⸀  䜀漀愀琀猀 洀椀氀欀 眀椀氀氀 猀琀椀氀氀 挀甀爀搀氀攀Ⰰ 戀甀琀 愀琀 愀 栀椀最栀攀爀 琀攀洀瀀攀爀愀琀甀爀攀 琀栀愀渀 ഊcows milk, and it does not curdle in the same fashion.  Also, Goats milk can 
਀眀椀琀栀猀琀愀渀搀 愀 洀漀爀攀 栀椀最栀氀礀 愀挀椀搀椀挀 攀渀瘀椀爀漀渀洀攀渀琀 琀栀愀渀 挀漀眀猀 洀椀氀欀⸀  圀栀攀渀 椀渀琀爀漀搀甀挀椀渀最 ഊcows milk into an acidic liquid, it is best to do so only after roux (or 
਀愀渀漀琀栀攀爀 猀琀愀爀挀栀礀 猀甀戀猀琀愀渀挀攀⤀ 栀愀猀 戀攀攀渀 甀猀攀搀 琀漀 琀栀椀挀欀攀渀 椀琀 ⠀攀椀琀栀攀爀 琀栀攀 洀椀氀欀Ⰰ 漀爀 ഊthe liquid).  This helps to inhibit the curdling (or "breaking).  With goats 
਀洀椀氀欀Ⰰ 椀琀 椀猀 漀昀琀攀渀 渀漀琀 渀攀挀攀猀猀愀爀礀 琀漀 琀栀椀挀欀攀渀 椀琀 瀀爀椀漀爀 琀漀 琀栀攀 椀渀琀爀漀搀甀挀琀椀漀渀⸀ഊ
਀䈀愀氀琀栀愀稀愀爀 漀昀 䈀氀愀挀欀洀漀漀爀ഊ
਀ഊDate: Thu, 11 May 2000 15:07:48 CEST
਀䘀爀漀洀㨀 ∀䌀栀爀椀猀琀椀渀愀 瘀愀渀 吀攀琀猀∀ 㰀挀樀瘀琀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊSubject: SC - yoghurt
਀ഊAllison wrote:
਀㸀吀栀愀渀欀猀 昀漀爀 礀漀甀爀 琀栀漀甀最栀琀猀Ⰰ 䴀⸀ 䄀搀愀洀愀渀琀椀甀猀⸀  䐀漀 礀漀甀 猀甀瀀瀀漀猀攀 琀栀愀琀Ⰰ 昀漀氀氀漀眀椀渀最ഊ>the evening milking--of whatever animal--if the milk were set in an
਀㸀攀愀爀琀栀攀渀眀愀爀攀 瀀漀琀 愀琀 琀栀攀 戀愀挀欀 漀昀 琀栀攀 挀漀漀欀椀渀最 昀椀爀攀 愀爀攀愀Ⰰ 琀栀愀琀 戀礀 洀漀爀渀椀渀最 椀琀ഊ>might have had the necessary cooking to make the yoghurt type, or
਀㸀琀栀椀挀欀攀渀攀搀 琀礀瀀攀㼀ഊ
਀吀栀愀琀 眀愀猀 爀漀甀最栀氀礀 琀栀攀 猀瀀攀挀甀氀愀琀椀漀渀 漀渀 琀栀攀 挀愀爀搀 椀渀 愀 洀甀猀攀甀洀 䤀 猀愀眀 猀漀洀攀 礀攀愀爀猀 ഊago in England (Southampton, I think).  It went with a nifty little device 
਀⠀椀渀 琀栀攀 刀漀洀愀渀 猀攀挀琀椀漀渀⤀ 眀栀椀挀栀 眀愀猀 愀 戀漀眀氀 眀椀琀栀 猀洀愀氀氀 爀漀甀最栀 瀀攀戀戀氀攀猀 猀攀琀 椀渀琀漀 椀琀 ഊduring the making;  the whole inside was unglazed.  From memory, the 
਀愀爀挀栀愀攀漀氀漀最椀猀琀猀 栀愀搀 搀漀渀攀 琀攀猀琀猀 愀渀搀 猀愀椀搀 琀栀愀琀 琀栀攀爀攀 挀栀攀攀猀攀 戀愀挀琀攀爀椀愀 眀攀爀攀 ഊlodged in all the 'pores', and that all a cook needed to do was pour milk in 
਀愀渀搀 椀琀 愀甀琀漀洀愀琀椀挀愀氀氀礀 最漀琀 椀琀猀 爀攀渀渀攀琀 氀椀欀攀 琀栀愀琀⸀ഊ
਀䌀愀椀爀椀猀琀椀漀渀愀ഊ
਀倀⸀匀⸀  䤀琀 眀愀猀 琀栀攀 猀愀洀攀 猀栀愀瀀攀 愀猀 愀渀 漀爀搀椀渀愀爀礀 洀椀氀欀 瀀愀渀Ⰰ 䘀圀䤀圀ഊ
਀㸀䌀攀爀琀愀椀渀氀礀Ⰰ 洀愀欀椀渀最 礀漀最栀甀爀琀 愀琀 栀漀洀攀Ⰰ 眀攀 栀攀愀琀 椀琀 琀漀 琀栀攀 爀椀最栀琀 琀攀洀瀀攀爀愀琀甀爀攀ഊ>and then hold it there for hours.  I try to think of the simple way that
਀㸀眀漀甀氀搀 戀攀 渀愀琀甀爀愀氀 琀漀 搀漀 愀 琀栀椀渀最Ⰰ 愀猀 瘀攀爀礀 漀昀琀攀渀 琀栀愀琀 椀猀 眀栀愀琀 最漀琀 搀漀渀攀⸀ഊ>Perhaps commercial production in a city might have used a different
਀㸀洀攀琀栀漀搀Ⰰ 戀甀琀 椀昀 琀栀椀猀 椀猀 渀漀琀 猀漀氀攀氀礀 愀 渀漀戀氀攀 搀椀猀栀Ⰰ 琀栀攀渀 猀漀洀攀琀栀椀渀最 渀漀琀 琀漀漀ഊ>elaborate in method or utensils is likely.  I'm thinking of the kitchens
਀㸀搀甀最 甀瀀 戀礀 愀爀挀栀攀漀氀漀最椀猀琀猀ⴀⴀ最攀渀攀爀愀氀氀礀 洀椀渀甀猀 琀栀攀椀爀 昀甀爀渀椀猀栀椀渀最猀Ⰰ 漀昀 挀漀甀爀猀攀⸀ഊ
਀ഊDate: Sun, 21 May 2000 16:10:59 -0600
਀䘀爀漀洀㨀 匀甀攀 䌀氀攀洀攀渀最攀爀 㰀洀漀漀渀挀愀琀 愀琀 椀渀ⴀ琀挀栀⸀挀漀洀㸀ഊSubject: Re: SC -  Creme Bastarde
਀ഊHere you go, thanks to M'lady Contance's documentation for last week's
਀䄀☀匀㨀ഊ>From _Two 15th Century Cookbooks_, p. 139:
਀∀吀愀欀攀 琀攀 眀栀礀琀攀 漀昀 攀礀爀漀甀渀 愀 最爀攀琀攀 栀攀瀀攀Ⰰ ☀ 瀀甀琀琀攀 椀琀 漀渀 愀 瀀愀渀渀攀 昀甀氀 漀昀ഊmylke, & let yt boyle; ten sesyn it so with salt and honey a lytel; ten
਀氀愀琀 栀椀爀 欀攀氀攀Ⰰ ☀ 搀爀愀眀 椀琀 琀漀爀眀 愀 猀琀爀愀礀渀漀甀爀攀Ⰰ 愀渀 琀愀欀攀 昀愀礀爀攀 挀漀眀攀 洀礀氀欀攀 愀渀ഊdraw yt withallm & seson it with sugre; & loke tat it be poynant &
਀搀漀甀挀攀琀㨀 猀攀爀瘀攀 椀琀 昀漀爀琀栀 昀漀爀 愀 瀀漀琀愀最攀Ⰰ 漀爀 昀漀爀 愀 最漀搀 戀愀欀礀渀 洀攀琀攀Ⰰ 眀栀攀搀攀爀 琀愀琀ഊtou wolt." 
਀ഊThe way Constance redacted it, it came out much like a slightly sweet
਀挀甀猀琀愀爀搀 猀愀甀挀攀⸀  䄀戀猀漀氀甀琀攀氀礀 搀椀瘀椀渀攀 愀猀 愀 搀椀瀀 昀漀爀 昀爀攀猀栀 猀琀爀愀眀戀攀爀爀椀攀猀⸀ഊ- --Maire
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㈀ 䴀愀礀 ㈀　　　 ㄀　㨀㄀㌀㨀㈀㤀 ⬀　㈀　　ഊFrom: "Cindy M. Renfrow" <cindy at thousandeggs.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ  䌀爀攀洀攀 䈀愀猀琀愀爀搀攀ഊ
਀㸀㸀䤀✀洀 猀甀爀攀 椀琀 眀愀猀 最漀漀搀 眀椀琀栀 猀琀爀愀眀戀攀爀爀椀攀猀Ⰰ 戀甀琀 栀愀猀 愀渀礀戀漀搀礀 琀爀椀攀搀 琀栀椀猀 愀猀ഊ>>the recipe suggests, as a pottage, or, I assume, a filling for tarts?
਀ഊ>>I've never made this myself; don't the egg whites curdle?
਀ഊ>>Adamantius
਀ഊHello!  Yes, IMO the egg whites should curdle, since we're instructed to
਀戀漀椀氀 琀栀攀 眀栀椀琀攀猀 眀椀琀栀 洀椀氀欀⸀  吀栀攀 眀栀椀琀攀猀 挀氀漀琀Ⰰ 愀渀搀 琀栀攀渀 礀漀甀 猀琀爀愀椀渀 椀琀 琀栀爀漀甀最栀ഊa strainer to make it smoother.  My adaptation came out somewhat like
਀琀愀瀀椀漀挀愀 瀀甀搀搀椀渀最 椀渀 挀漀渀猀椀猀琀攀渀挀礀⸀  䤀琀✀猀 愀 最漀漀搀 瀀漀琀琀愀最攀Ⰰ 戀甀琀 䤀 栀愀瘀攀渀✀琀 琀爀椀攀搀ഊit as tart filling. I added currants (as an option) to make it 'poignant',
਀猀椀渀挀攀 琀栀攀 爀攀挀椀瀀攀 搀漀攀猀 渀漀琀 猀瀀攀挀椀昀礀 栀漀眀 眀攀✀爀攀 琀漀 洀愀欀攀 琀栀椀猀 猀眀攀攀琀 搀椀猀栀ഊ'poignant'.  Harl. MS. 4016, Fried creme de almondes, hides currants in
਀愀氀洀漀渀搀 挀爀攀愀洀⸀ഊ
਀ഊ"Harleian MS. 279 - Potage Dyvers
਀ഊClj.  Creme Bastarde.  Take [th]e whyte of Eyroun a grete hepe, & putte it
਀漀渀 愀 瀀愀渀渀攀 昀甀氀 漀昀 䴀礀氀欀攀Ⰰ ☀ 氀攀琀 礀琀 戀漀礀氀攀㬀 嬀琀栀崀攀渀 猀攀猀礀渀 椀琀 猀漀 眀椀琀栀 匀愀氀琀 愀渀ഊhony a lytel, [th]en lat hit kele, & draw it [th]orw a straynoure, an take
਀昀愀礀爀攀 䌀漀眀攀 洀礀氀欀攀 愀渀 搀爀愀眀 礀琀 眀椀琀栀ⴀ愀氀氀Ⰰ ☀ 猀攀猀漀渀 椀琀 眀椀琀栀 匀甀最爀攀Ⰰ ☀ 氀漀欀攀 嬀琀栀崀愀琀ഊit be poynant & doucet:  & serue it forth for a potage, or for a gode Bakyn
਀洀攀琀攀Ⰰ 眀栀攀搀攀爀 嬀琀栀崀愀琀 嬀琀栀崀漀甀 眀漀氀琀⸀ഊ
਀㄀㔀㄀⸀  䌀爀攀洀攀 䈀愀猀琀愀爀搀攀⸀  吀愀欀攀 琀栀攀 眀栀椀琀攀 漀昀 䔀最最猀 愀 最爀攀愀琀 栀攀愀瀀Ⰰ ☀ 瀀甀琀 椀琀 椀渀 愀ഊpan full of Milk, & let it boil; then season it so with Salt and honey a
਀氀椀琀琀氀攀Ⰰ 琀栀攀渀 氀攀琀 椀琀 挀漀漀氀Ⰰ ☀ 搀爀愀眀 椀琀 琀栀爀漀甀最栀 愀 猀琀爀愀椀渀攀爀Ⰰ 愀渀搀 琀愀欀攀 昀愀椀爀 䌀漀眀✀猀ഊmilk and draw it withal, & season it with Sugar, & look that it be poignant
਀☀ 猀眀攀攀琀㨀  ☀ 猀攀爀瘀攀 椀琀 昀漀爀琀栀 昀漀爀 愀 瀀漀琀琀愀最攀Ⰰ 漀爀 昀漀爀 愀 最漀漀搀 䈀愀欀攀搀 洀攀愀琀Ⰰഊwhichever that thou will.
਀ഊ4 egg whites
਀㄀⼀㐀 挀甀瀀 ⬀ ㈀ 吀愀戀氀攀猀瀀漀漀渀猀 洀椀氀欀ഊdash salt
਀㄀ 琀攀愀猀瀀漀漀渀 栀漀渀攀礀ഊ1 Tablespoon sugar
਀伀瀀琀椀漀渀愀氀㨀  最愀爀渀椀猀栀 眀椀琀栀 挀甀爀爀愀渀琀猀ഊ
਀倀甀琀 攀最最 眀栀椀琀攀猀 愀渀搀 ㄀⼀㐀 挀甀瀀 洀椀氀欀 椀渀 愀 猀愀甀挀攀瀀愀渀 愀渀搀 戀爀椀渀最 琀漀 愀 戀漀椀氀 眀栀椀氀攀ഊstirring.  Add a dash of salt and a teaspoon of honey.  Stir.  Remove pan
਀昀爀漀洀 栀攀愀琀 愀猀 猀漀漀渀 愀猀 琀栀攀 洀椀砀琀甀爀攀 猀漀氀椀搀椀昀椀攀猀㬀 椀琀 猀栀漀甀氀搀 爀攀猀攀洀戀氀攀 琀愀瀀椀漀挀愀ഊpudding.  Allow the mixture to cool.  Add 2 tablespoons milk to the egg
਀洀椀砀琀甀爀攀 愀渀搀 瀀爀攀猀猀 椀琀 愀氀氀 琀栀爀漀甀最栀 愀 猀琀爀愀椀渀攀爀 椀渀琀漀 愀 戀漀眀氀⸀  䄀搀搀 ㄀ 琀愀戀氀攀猀瀀漀漀渀ഊsugar and stir.  Pour into a serving dish and serve warm or cold.
਀ഊMakes 3/4 cup.  Serves 2."
਀⠀䘀爀漀洀 ∀吀愀欀攀 愀 吀栀漀甀猀愀渀搀 䔀最最猀 漀爀 䴀漀爀攀∀Ⰰ ㈀渀搀 䔀搀⸀Ⰰ 嘀漀氀⸀ ㄀ 瀀瀀⸀ ㈀㈀㠀ⴀ㤀⸀ 䌀漀瀀礀爀椀最栀琀ഊ1990. 1997, by Cindy Renfrow.)
਀ഊCindy Renfrow/Sincgiefu
਀䄀甀琀栀漀爀 愀渀搀 倀甀戀氀椀猀栀攀爀 漀昀 ∀吀愀欀攀 愀 吀栀漀甀猀愀渀搀 䔀最最猀 漀爀 䴀漀爀攀∀ 愀渀搀 ∀䄀 匀椀瀀 吀栀爀漀甀最栀 吀椀洀攀∀ഊ
਀ഊDate: Mon, 22 May 2000 09:19:03 -0500 (CDT)
਀䘀爀漀洀㨀 䨀攀昀昀 䠀攀椀氀瘀攀椀氀 㰀栀攀椀氀瘀攀椀氀 愀琀 甀椀甀挀⸀攀搀甀㸀ഊSubject: SC - Creme Bastarde
਀ഊIt was asked whether anyone had made Creme Bastarde as a filling for
਀琀愀爀琀猀⸀  䤀 栀愀瘀攀⸀  䤀吀 眀愀猀 眀漀渀搀攀爀昀甀氀⸀  䤀琀 眀漀爀欀攀搀 漀甀琀 眀漀渀搀攀爀昀甀氀氀礀⸀ഊAdmittedly, I didn't redact it myself, but rather used the redaction in
਀吀愀欀攀 愀 吀栀漀甀猀愀渀搀 䔀最最猀 漀爀 䴀漀爀攀 ⠀䤀 搀漀渀✀琀 爀攀挀愀氀氀 眀栀椀挀栀 瘀漀氀甀洀攀Ⰰ 琀栀漀甀最栀 䌀椀渀搀礀ഊmight help out with that).  As with all of the redactions I have used from
਀琀栀攀爀攀Ⰰ 椀琀 眀漀爀欀攀搀 戀攀愀甀琀椀昀甀氀氀礀Ⰰ 愀渀搀 琀愀猀琀攀搀 眀漀渀搀攀爀昀甀氀⸀ഊ
਀䈀漀最搀愀渀ഊ
਀ഊDate: Mon, 22 May 2000 18:45:51 EDT
਀䘀爀漀洀㨀 䰀愀搀礀倀䐀䌀 愀琀 愀漀氀⸀挀漀洀ഊSubject: SC - Creme' Bastarde
਀ഊGreeting to the list from Constance de LaRose,
਀ഊNow that the A&S competition is over and I have the time to read all the 
਀瀀漀猀琀椀渀最猀 昀爀漀洀 琀栀攀 匀䌀䄀ⴀ䌀漀漀欀猀Ⰰ 䤀 愀洀 戀愀挀欀⸀ 㰀最㸀ഊ
਀䤀 栀愀瘀攀 渀漀琀椀挀攀搀 猀攀瘀攀爀愀氀 瀀漀猀琀猀 爀攀最愀爀搀椀渀最 琀栀攀 瘀愀爀椀漀甀猀 䌀爀攀洀攀✀ 䈀愀猀琀愀爀搀攀 爀攀挀椀瀀攀猀 ഊfrom period sources and various problems getting it to come out correctly.  
਀匀漀 䤀 琀栀漀甀最栀琀 䤀 眀漀甀氀搀 瀀愀猀猀 漀渀 琀栀攀 猀攀挀爀攀琀猀 䤀 栀愀瘀攀 搀椀猀挀漀瘀攀爀攀搀⸀ഊ
਀䄀氀氀 漀昀 琀栀攀 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀 挀愀氀氀 昀漀爀 洀椀氀欀Ⰰ 栀漀眀攀瘀攀爀Ⰰ 漀渀攀 眀愀猀 猀瀀攀挀椀昀椀挀 椀渀 猀琀愀琀椀渀最 ഊ"fayre milk straight from the cow"  (sorry, things are still a mess here so 
਀眀椀氀氀 栀愀瘀攀 琀漀 最攀琀 礀漀甀 琀栀攀 爀攀昀攀爀攀渀挀攀 漀渀 椀琀 氀愀琀攀爀⤀⸀ഊ
਀䄀猀 愀渀礀漀渀攀 眀栀漀 栀愀猀 攀瘀攀爀 洀椀氀欀攀搀 愀 挀漀眀 挀愀渀 琀攀氀氀 礀漀甀Ⰰ 椀昀 礀漀甀 氀攀琀 洀椀氀欀 猀琀爀愀椀最栀琀 ഊfrom the cow set for any length of time, the cream (and many of the sweet 
਀昀愀琀猀 昀爀漀洀 琀栀攀 洀椀氀欀⤀ 眀椀氀氀 爀椀猀攀 琀漀 琀栀攀 琀漀瀀⸀  䔀瘀攀渀 洀漀搀攀爀渀 眀栀漀氀攀 洀椀氀欀 眀栀椀挀栀 礀漀甀 ഊbuy in the store has usually lost these parts.  Since I didn't have access to 
਀愀 爀攀愀搀礀Ⰰ 洀椀氀欀 瀀爀漀瘀椀搀椀渀最Ⰰ 挀漀眀Ⰰ 䤀 瀀甀琀 琀栀攀猀攀 瀀愀爀琀猀 戀愀挀欀 椀渀 眀栀攀渀 䤀 洀愀搀攀 琀栀攀 ഊ"Creme' Bastarde" which was in the competition.  For each cup of milk which 
਀琀栀攀 爀攀搀愀琀椀漀渀 䤀 眀漀爀欀攀搀 漀甀琀 挀愀氀氀攀搀 昀漀爀Ⰰ 䤀 甀猀攀搀 ㌀⼀㐀 挀甀瀀 眀栀漀氀攀 洀椀氀欀 愀渀搀 ㄀⼀㐀 挀甀瀀 ഊcream.   Also, after straining the final cooked mixture, I beat the whole 
਀洀椀砀琀甀爀攀 ㈀　　 猀琀爀漀欀攀猀 戀攀昀漀爀攀 爀攀昀爀椀最攀爀愀琀椀渀最 愀渀搀 ㄀　　 猀琀爀漀欀攀猀 愀昀琀攀爀 愀渀 栀漀甀爀 漀昀 ഊrefrigeration.
਀ഊThis is what gave the cream it's fuller, creamier, taste and texture.
਀ഊAs for the other question, I did try the baking offered as an alternative in 
਀琀栀攀 漀爀椀最椀渀愀氀 爀攀挀椀瀀攀猀⸀  吀栀攀 挀爀攀愀洀 愀搀搀椀琀椀漀渀 洀愀欀攀猀 昀漀爀 愀 氀漀瘀攀氀礀 昀氀甀昀昀礀 戀愀欀攀搀 ഊcustard which is delicious with a sauce of any fruit liqueur and a bit of 
਀栀漀渀攀礀 栀攀愀琀攀搀 愀渀搀 瀀漀甀爀攀搀 漀瘀攀爀 椀琀⸀ഊ
਀䠀漀瀀攀 琀栀椀猀 栀攀氀瀀猀⸀ഊ
਀䌀漀渀猀琀愀渀挀攀 搀攀 䰀愀刀漀猀攀ഊ
਀∀䌀爀쬀洀攀 䈀愀猀琀愀爀搀攀⸀  吀愀欀攀 琀攀 眀栀礀琀攀 漀昀 攀礀爀漀甀渀 愀 最爀攀琀攀 栀攀瀀攀Ⰰ ☀ 瀀甀琀琀攀 椀琀 漀渀 愀 瀀愀渀渀攀 ഊful of mylke, & let yt boyle; ten sesyn it so with salt and honey a lytel; 
਀琀攀渀 氀愀琀 栀椀琀 欀攀氀攀Ⰰ ☀ 搀爀愀眀 椀琀 琀漀爀眀 愀 猀琀爀愀礀渀漀甀爀攀Ⰰ 愀渀 琀愀欀攀 昀愀礀爀攀 挀漀眀攀 洀礀氀欀攀 愀渀 ഊdraw yt withallm & seson it with sugre; & loke tat it be poynant & doucet: 
਀猀攀爀瘀攀 椀琀 昀漀爀琀栀 昀漀爀 愀 瀀漀琀愀最攀Ⰰ 漀爀 昀漀爀 愀 最漀搀攀 戀愀欀礀渀 洀攀琀攀Ⰰ 眀栀攀搀攀爀 琀愀琀 琀漀甀 眀漀氀琀∀ ഊ
਀    䌀甀猀琀愀爀搀 匀愀甀挀攀ഊ
਀    ㈀ 攀最最 眀栀椀琀攀猀Ⰰ  眀攀氀氀 戀攀愀琀攀渀ഊ    3/4 cup whole milk
਀    ㄀⼀㈀ 挀甀瀀 挀爀攀愀洀ഊ    2 tsp. cream
਀      ㈀ 吀 栀漀渀攀礀ഊ    pinch salt
਀      ㈀ 琀戀猀瀀 猀甀最愀爀ഊ
਀倀甀琀 攀最最 眀栀椀琀攀猀 椀渀 愀 猀愀甀挀攀 瀀愀渀 眀椀琀栀 琀栀攀 洀椀氀欀 愀渀搀 먀 挀甀瀀 漀昀 琀栀攀 挀爀攀愀洀 愀渀搀 猀琀椀爀 ഊover medium heat as it comes to a boil.  Let it simmer for about 5 minutes, 
਀猀琀椀爀爀椀渀最㨀 琀栀攀渀 愀搀搀 琀栀攀 栀漀渀攀礀 愀渀搀 猀愀氀琀⸀  䄀昀琀攀爀 猀椀洀洀攀爀椀渀最 昀漀爀 愀渀漀琀栀攀爀 洀椀渀甀琀攀 漀爀 ഊtwo, remove from heat and strain or blend in a blender, adding remaining 
਀挀爀攀愀洀 愀渀搀 猀甀最愀爀 愀渀搀 戀攀愀琀 昀漀爀 ㈀　　 猀琀爀漀欀攀猀⸀  倀漀甀爀 椀渀琀漀 愀 猀攀爀瘀椀渀最 搀椀猀栀 愀渀搀 挀栀椀氀氀 ഊfor one hour (it will thicken as it chills).  At the end of one hour, remove 
਀愀渀搀 戀攀愀琀 愀最愀椀渀 昀漀爀 ㄀　　 猀琀爀漀欀攀猀 琀栀攀渀 挀栀椀氀氀 甀渀琀椀氀 爀攀愀搀礀 琀漀 猀攀爀瘀攀⸀ഊ
਀ഊDate: Thu, 13 Jul 2000 08:12:09 EDT
਀䘀爀漀洀㨀 䌀栀愀渀渀漀渀䴀 愀琀 愀漀氀⸀挀漀洀ഊSubject: SC - Re: Started as viking barley bread- now did Vikings drink milk
਀ഊ> An interesting point. Was milk drunk as a common beverage? I'm sure it
਀㸀 眀愀猀 挀漀渀猀甀洀攀搀 焀甀椀琀攀 愀 戀椀琀 椀渀 匀挀愀渀搀椀渀愀瘀椀愀渀 愀爀攀愀猀 ⠀琀栀愀琀✀猀 漀渀攀 爀攀愀猀漀渀 眀栀礀ഊ> the Innuits wiped out a Viking trading village in Greenland. They had
਀㸀 戀攀攀渀 最椀瘀攀渀 洀椀氀欀 愀猀 愀 搀爀椀渀欀 愀渀搀 琀栀攀 氀愀挀琀漀猀攀 椀渀琀漀氀攀爀愀渀琀 渀愀琀椀瘀攀猀 琀栀漀甀最栀琀 琀栀攀礀ഊ> had been poisoned.) but what about the Continent or England? 
਀ഊWhen researching a 12th C Irish feast I included the Viking influence and 
਀爀攀愀搀 䔀最椀氀✀猀 匀愀最愀⸀ 吀栀攀爀攀 愀爀攀 猀攀瘀攀爀愀氀 昀漀漀搀 爀攀昀攀爀攀渀挀攀猀 椀渀 椀琀 愀渀搀 漀渀攀 琀栀愀琀 ഊtouches on milk in particular
਀ഊFinally, after the death of his sons, Egil discusses with his daughter and he 
਀猀愀礀猀㬀ഊ
਀㰀㰀匀漀 眀漀爀欀攀琀栀 椀琀 眀椀琀栀 漀渀攀 琀栀愀琀 攀愀琀攀琀栀 搀甀氀猀攀Ⰰ 琀栀椀爀猀琀攀琀栀 栀攀 愀礀攀 琀栀攀 洀漀爀攀 昀漀爀 ഊthat (water)î
਀圀椀氀琀 琀栀漀甀 搀爀椀渀欀Ⰰ 昀愀琀栀攀爀㼀 猀愀椀琀栀 猀栀攀⸀ഊHe took it, and swallowed a big draught, and that was in a beastís horn.
਀吀栀攀渀 猀瀀愀欀攀 吀栀漀爀最攀爀搀㨀  一漀眀 愀爀攀 眀攀 挀栀攀愀琀攀搀℀ 吀栀椀猀 椀猀 洀椀氀欀⸀ ഊThen bit Egil a shard out of the horn, all that his teeth took hold on, and 
਀琀栀攀爀攀 眀椀琀栀 挀愀猀琀 搀漀眀渀 琀栀攀 栀漀爀渀⸀㸀㸀  ഊ
਀匀漀Ⰰ 洀椀氀欀 愀渀礀漀渀攀㼀ഊ
਀䤀 最甀攀猀猀 椀琀  眀漀甀氀搀渀✀琀 戀攀 戀攀 眀椀猀攀 琀漀 猀攀爀瘀攀 椀琀 琀漀 琀栀椀猀 嘀椀欀椀渀最⸀ഊ
਀䠀愀甀瘀椀攀琀琀攀ഊ
਀ഊDate: Thu, 13 Jul 2000 17:55:12 -0500
਀䘀爀漀洀㨀 ∀䴀椀挀栀愀攀氀 䘀⸀ 䜀甀渀琀攀爀∀ 㰀洀椀挀栀愀攀氀⸀最甀渀琀攀爀 愀琀 昀渀挀⸀昀甀樀椀琀猀甀⸀挀漀洀㸀ഊSubject: SC - Re: now did Vikings drink milk
਀ഊ> <<?So worketh it with one that eateth dulse, thirsteth he aye the more for
਀㸀 琀栀愀琀 ⠀眀愀琀攀爀⤀㼀ഊ> ?Wilt thou drink, father?? saith she.
਀㸀 䠀攀 琀漀漀欀 椀琀Ⰰ 愀渀搀 猀眀愀氀氀漀眀攀搀 愀 戀椀最 搀爀愀甀最栀琀Ⰰ 愀渀搀 琀栀愀琀 眀愀猀 椀渀 愀 戀攀愀猀琀㼀猀 栀漀爀渀⸀ഊ> Then spake Thorgerd: ? Now are we cheated! This is milk?.
਀㸀 吀栀攀渀 戀椀琀 䔀最椀氀 愀 猀栀愀爀搀 漀甀琀 漀昀 琀栀攀 栀漀爀渀Ⰰ 愀氀氀 琀栀愀琀 栀椀猀 琀攀攀琀栀 琀漀漀欀 栀漀氀搀 漀渀Ⰰ 愀渀搀ഊ> there with cast down the horn.>>
਀㸀ഊ> So, milk anyone?
਀㸀ഊ> I guess it  wouldn?t be be wise to serve it to this Viking.
਀㸀ഊ> Hauviette
਀ഊWell upon reading it a couple of times it appears to me that what upset
਀琀栀攀 栀攀爀漀攀猀 眀愀猀渀✀琀 琀栀攀 昀愀挀琀 琀栀愀琀 洀椀氀欀 眀愀猀渀✀琀 搀爀甀渀欀 戀甀琀 琀栀愀琀 琀栀攀礀 眀攀爀攀ഊexpecting something a bit stronger.
਀ഊI've seen several sources that the Norse enjoyed milk, either fresh
਀漀爀 猀漀甀爀攀搀Ⰰ 愀猀 愀 戀攀瘀攀爀愀最攀 戀甀琀 䤀 搀漀渀✀琀 欀渀漀眀 椀昀 琀栀攀 栀愀戀椀琀 攀砀琀攀渀搀攀搀 琀漀 琀栀攀ഊlower countries.
਀ഊMaybe Nanna could give some insight.
਀ഊGunthar
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀㌀ 䨀甀氀 ㈀　　　 ㄀㜀㨀㌀　㨀㐀㜀 ⴀ　㜀　　ഊFrom: "James F. Johnson" <seumas at mind.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 刀攀㨀 渀漀眀 搀椀搀 嘀椀欀椀渀最猀 搀爀椀渀欀 洀椀氀欀ഊ
਀∀䴀椀挀栀愀攀氀 䘀⸀ 䜀甀渀琀攀爀∀ 眀爀漀琀攀㨀ഊ> Well upon reading it a couple of times it appears to me that what upset
਀㸀 琀栀攀 栀攀爀漀攀猀 眀愀猀渀✀琀 琀栀攀 昀愀挀琀 琀栀愀琀 洀椀氀欀 眀愀猀渀✀琀 搀爀甀渀欀 戀甀琀 琀栀愀琀 琀栀攀礀 眀攀爀攀ഊ> expecting something a bit stronger.
਀㸀 ഊ> I've seen several sources that the Norse enjoyed milk, either fresh
਀㸀 漀爀 猀漀甀爀攀搀Ⰰ 愀猀 愀 戀攀瘀攀爀愀最攀 戀甀琀 䤀 搀漀渀✀琀 欀渀漀眀 椀昀 琀栀攀 栀愀戀椀琀 攀砀琀攀渀搀攀搀 琀漀 琀栀攀ഊ> lower countries.
਀ഊI know the Icelanders diluted whey about 1 part whey to 11 or 12 parts
਀眀愀琀攀爀 愀渀搀 挀漀渀猀甀洀攀搀 愀猀 愀 戀攀瘀攀爀愀最攀⸀ 䄀渀搀 眀栀椀氀攀 椀琀 眀愀猀 愀挀挀攀瀀琀愀戀氀攀 琀漀 漀昀昀攀爀ഊit in hospitality, if you were discovered to have held back the good
਀猀琀甀昀昀 ⠀洀攀愀搀Ⰰ 戀攀攀爀Ⰰ 攀琀挀⤀ 愀渀搀 漀渀氀礀 漀昀昀攀爀攀搀 琀栀攀 眀栀攀礀Ⰰ 琀栀攀 昀甀爀 眀漀甀氀搀 猀琀愀爀琀ഊto fly. If the whey was all you had, then that was acceptable if
਀漀昀昀攀爀攀搀⸀ 吀栀攀 昀漀爀洀攀爀 栀愀瀀瀀攀渀猀 椀渀 䔀最椀氀✀猀 匀愀最愀 眀栀攀渀 栀攀 昀椀渀搀猀 琀栀攀 椀渀渀欀攀攀瀀攀爀ഊhas held back the good food and drink, expecting the king, and given
਀䔀最椀氀 猀欀礀爀 挀甀爀搀猀 愀渀搀 搀椀氀甀琀攀搀 眀栀攀礀⸀ 䔀最椀氀 洀愀欀攀猀 欀渀漀眀渀 栀椀猀 栀攀愀爀琀昀攀氀琀ഊdisappointment at his treatment by the innkeeper, and, er,....'returns'
਀琀栀攀 挀甀爀搀猀 愀渀搀 眀栀攀礀 琀漀 栀椀猀 栀漀猀琀⸀ഊ
਀匀攀甀洀愀猀ഊ
਀ഊDate: Fri, 14 Jul 2000 01:04:21 -0000
਀䘀爀漀洀㨀 ∀㴀㼀椀猀漀ⴀ㠀㠀㔀㤀ⴀ㄀㼀儀㼀一愀渀渀愀开刀㴀䘀㘀最渀瘀愀氀搀愀爀搀㴀䘀㌀琀琀椀爀㼀㴀∀ 㰀渀愀渀渀愀爀 愀琀 椀猀栀漀氀昀⸀椀猀㸀ഊSubject: Re: SC - Re: now did Vikings drink milk
਀ഊ>Well upon reading it a couple of times it appears to me that what upset
਀㸀琀栀攀 栀攀爀漀攀猀 眀愀猀渀✀琀 琀栀攀 昀愀挀琀 琀栀愀琀 洀椀氀欀 眀愀猀渀✀琀 搀爀甀渀欀 戀甀琀 琀栀愀琀 琀栀攀礀 眀攀爀攀ഊ>expecting something a bit stronger.
਀㸀ഊ>I've seen several sources that the Norse enjoyed milk, either fresh
਀㸀漀爀 猀漀甀爀攀搀Ⰰ 愀猀 愀 戀攀瘀攀爀愀最攀 戀甀琀 䤀 搀漀渀✀琀 欀渀漀眀 椀昀 琀栀攀 栀愀戀椀琀 攀砀琀攀渀搀攀搀 琀漀 琀栀攀ഊ>lower countries.
਀㸀ഊ>Maybe Nanna could give some insight.
਀ഊSure. The point here is that Egill was so full of grief after his son
਀搀爀漀眀渀攀搀 琀栀愀琀 栀攀 搀攀挀椀搀攀搀 琀漀 猀琀愀爀瘀攀 栀椀洀猀攀氀昀 琀漀 搀攀愀琀栀Ⰰ 戀甀琀 栀椀猀 搀愀甀最栀琀攀爀ഊ?orgerur (Thorgerd) tricked him by first convincing him that she wanted to
਀樀漀椀渀 栀椀洀 椀渀 栀椀猀 瀀氀愀渀Ⰰ 琀栀攀渀 戀礀 挀栀攀眀椀渀最 猀漀洀攀 搀甀氀猀攀 ⠀眀栀椀挀栀 猀攀攀洀猀 渀漀琀 琀漀 栀愀瘀攀ഊbeen eaten in Norway, the Icelandic settlers probably learned that from the
਀䤀爀椀猀栀⤀⸀ 䔀最椀氀氀 搀椀搀渀ꔀ琀 挀漀渀猀椀搀攀爀 琀栀攀 搀甀氀猀攀 琀漀 戀攀 昀漀漀搀 ⠀挀栀攀眀椀渀最 最甀洀Ⰰ 洀愀礀戀攀㼀⤀ 猀漀ഊhe also got some dulse, not realising how salty it was. They became very
਀琀栀椀爀猀琀礀 愀渀搀 挀愀氀氀攀搀 昀漀爀 猀漀洀攀 眀愀琀攀爀 戀甀琀 眀攀爀攀 最椀瘀攀渀 洀椀氀欀 椀渀猀琀攀愀搀 ⠀愀爀爀愀渀最攀搀 戀礀ഊ?orgerur before she joined her father, of course). The reason for Egils
਀愀渀最攀爀 椀猀 琀栀愀琀 栀攀 爀攀愀氀椀猀攀猀 栀攀 栀愀猀 戀攀攀渀 琀爀椀挀欀攀搀⸀ 匀漀 栀攀 愀戀愀渀搀漀渀攀搀 栀椀猀 瀀氀愀渀 漀昀ഊstarving himself to death and instead (at ?orgerur's suggestion) composed
਀匀漀渀愀琀漀爀爀攀欀Ⰰ 漀渀攀 漀昀 栀椀猀 洀椀最栀琀礀 瀀漀攀洀猀Ⰰ 椀渀 洀攀洀漀爀礀 漀昀 栀椀猀 猀漀渀猀 ⠀愀渀漀琀栀攀爀 漀渀攀 栀愀搀ഊdied a short time earlier).
਀ഊThe Icelanders did drink milk, and diluted fermented whey (s?ra), and thin
਀猀欀礀爀 ⠀攀椀琀栀攀爀 甀渀搀爀愀椀渀攀搀 漀爀 琀栀椀渀渀攀搀 眀椀琀栀 眀愀琀攀爀⤀⸀ഊ
਀一愀渀渀愀ഊ
਀ഊDate: Thu, 24 Aug 2000 18:07:49 -0400
਀䘀爀漀洀㨀 ∀刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀∀ 㰀栀愀爀瀀攀爀 愀琀 椀搀琀⸀渀攀琀㸀ഊSubject: Re: SC - Double cream
਀ഊAnd it came to pass on 24 Aug 00,, that Philip & Susan Troy wrote:
਀ഊ> It's too early in the morning, and I haven't finished my tea, or I'd
਀㸀 昀椀渀搀 琀栀攀 猀瀀攀挀椀昀椀挀 戀甀琀琀攀爀昀愀琀 瀀攀爀挀攀渀琀愀最攀 爀愀渀最攀猀 昀漀爀 琀栀攀 瘀愀爀椀漀甀猀 欀椀渀搀猀 漀昀ഊ> cream in the USA and the UK. Maybe someone else has this information
਀㸀 栀愀渀搀礀㼀 ഊ> 
਀㸀 䄀搀愀洀愀渀琀椀甀猀ഊ
਀吀栀攀 爀攀挀⸀昀漀漀搀⸀挀漀漀欀椀渀最 䘀䄀儀 栀愀猀 琀栀椀猀Ⰰ 愀渀搀 漀琀栀攀爀 渀攀愀琀 戀椀琀猀 漀昀 椀渀昀漀爀洀愀琀椀漀渀⸀  ഊIt is well worth bookmarking, and is webbed (among other places) at:
਀栀琀琀瀀㨀⼀⼀眀眀眀⸀昀愀焀猀⸀漀爀最⼀昀愀焀猀⼀挀漀漀欀椀渀最⼀昀愀焀⼀ഊ
਀吀栀椀猀 椀猀 眀栀愀琀 椀琀 栀愀猀 琀漀 猀愀礀 愀戀漀甀琀 挀爀攀愀洀㨀ഊ
਀吀栀攀 洀椀渀椀洀甀洀 洀椀氀欀 昀愀琀 挀漀渀琀攀渀琀 戀礀 眀攀椀最栀琀 昀漀爀 瘀愀爀椀漀甀猀 琀礀瀀攀猀 漀昀 挀爀攀愀洀㨀ഊ 		     (UK)    (US)
਀䌀氀漀琀琀攀搀 䌀爀攀愀洀     㔀㔀─ഊDouble Cream      48%
਀䠀攀愀瘀礀 䌀爀攀愀洀               ㌀㘀─ഊWhipping Cream    35%  	  30%
਀圀栀椀瀀瀀攀搀 䌀爀攀愀洀     ㌀㔀─ഊSingle Cream      18%     (=Light Cream)
਀䠀愀氀昀 䌀爀攀愀洀        ㄀㈀─     ⠀㴀䠀愀氀昀 愀渀搀 䠀愀氀昀⨀⤀ഊ
਀⨀ 䠀愀氀昀 愀渀搀 䠀愀氀昀 栀愀猀 漀渀氀礀 ㄀　─ 戀甀琀琀攀爀昀愀琀 椀渀 䈀爀椀琀椀猀栀 䌀漀氀甀洀戀椀愀⸀ഊ
਀䰀愀搀礀 䈀爀椀最栀椀搀 渀椀 䌀栀椀愀爀愀椀渀ഊSettmour Swamp, East (NJ)
਀洀欀愀 刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀ഊharper at idt.net
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㔀 䄀甀最 ㈀　　　 ㄀㐀㨀㔀　㨀㌀㠀 ⴀ　㐀　　ഊFrom: "Siegfried Heydrich" <baronsig at peganet.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䐀漀甀戀氀攀 挀爀攀愀洀ഊ
਀    刀攀愀氀氀礀㼀 唀猀甀愀氀氀礀 眀栀攀渀 䤀 洀愀搀攀 椀琀Ⰰ 䤀 樀甀猀琀 瀀漀甀爀攀搀 栀攀愀瘀礀 眀栀椀瀀瀀椀渀最 挀爀攀愀洀 椀渀琀漀ഊshallow hotel pans, covered them, and sat them on top of the coolers, where
਀琀栀攀 眀愀爀洀 愀椀爀 昀爀漀洀 琀栀攀 挀漀渀搀攀渀猀攀爀 挀漀甀氀搀 戀氀漀眀 漀渀 琀栀攀洀⸀ ⠀栀愀搀 最漀漀搀 氀甀挀欀 眀椀琀栀ഊwarming pads, too) Just left them for 24+ hours, and it clotted quite
਀渀椀挀攀氀礀⸀ 倀漀甀爀攀搀 漀昀昀 琀栀攀 猀攀洀椀ⴀ挀氀攀愀爀 氀椀焀甀椀搀 漀渀 琀漀瀀Ⰰ 猀挀漀爀攀搀 椀琀 眀椀琀栀 愀 欀渀椀昀攀ഊafter drizzling it with a bit o' honey, and it was wonderful!
਀ഊ    I'm serving this for CoroCrown next weekend, doing Tantallon Triskele
਀挀愀欀攀猀 眀椀琀栀 倀攀愀挀栀攀猀 ☀ 䌀爀攀愀洀 昀漀爀 搀攀猀猀攀爀琀⸀ ⠀琀漀 栀攀愀搀 漀昀昀 琀栀攀 焀甀攀爀椀攀猀 愀戀漀甀琀 眀栀愀琀ഊthe hell is CoroCrown, we're having Coronation on Saturday, and Crown Lyste
਀琀栀攀 昀漀氀氀漀眀椀渀最 搀愀礀⸀ 圀攀✀爀攀 猀眀椀琀挀栀椀渀最 琀栀攀 搀愀琀攀猀 昀漀爀 挀漀爀漀渀愀琀椀漀渀猀 愀渀搀 挀爀漀眀渀ഊlists, so it's going to be a weird event. And you don't EVEN want to know
਀眀栀礀 眀攀✀爀攀 搀漀椀渀最 椀琀Ⰰ 攀椀琀栀攀爀⸀⤀ഊ
਀    匀椀攀最最礀ഊ
਀㸀 䴀愀搀搀愀氀攀渀愀 愀猀欀攀搀㨀ഊ> > Anybody know what "double cream" is?
਀㸀ഊ> Double Cream is cream which contains no less than 48%
਀㸀 戀甀琀琀攀爀昀愀琀 挀漀渀琀攀渀琀Ⰰ 愀渀搀 椀猀 甀猀甀愀氀氀礀 挀漀洀洀攀爀挀椀愀氀氀礀ഊ> produced by centrifugal seperation.  It is right
਀㸀 戀攀琀眀攀攀渀 ∀䠀攀愀瘀礀 眀栀椀瀀瀀椀渀最 䌀爀攀愀洀∀ ⠀─㌀㔀ⴀ㐀㔀⤀ 愀渀搀 ∀挀氀漀琀琀攀搀ഊ> cream" (%55).  I have not had much success finding it
਀㸀 椀渀 琀栀攀 匀琀愀琀攀猀⸀  䤀 眀漀甀氀搀 猀甀戀猀琀椀琀甀琀攀 戀礀 爀攀搀甀挀椀渀最 栀攀愀瘀礀ഊ> whipping cream by 1/3 to 1/2 (and have done so on many
਀㸀 漀挀挀愀猀椀漀渀猀⸀⤀  吀栀攀 漀渀氀礀 搀爀愀眀戀愀挀欀 琀漀 琀栀椀猀 椀猀 琀栀攀 ∀挀漀漀欀攀搀∀ഊ> taste which results, which is fairly similar to
਀㸀 䐀攀瘀漀渀猀栀椀爀攀 䌀氀漀琀琀攀搀 䌀爀攀愀洀⸀  䠀漀瀀攀 琀栀椀猀 栀攀氀瀀猀ഊ>
਀㸀 䈀愀氀琀栀愀稀愀爀 漀昀 䈀氀愀挀欀洀漀漀爀ഊ
਀ഊDate: Sun, 27 Aug 2000 14:16:05 -0400
਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - Double cream
਀ഊChris Stanifer wrote:
਀㸀 夀漀甀 眀攀爀攀 洀愀欀椀渀最 挀氀漀琀琀攀搀 挀爀攀愀洀Ⰰ 琀栀攀渀Ⰰ 愀渀搀 渀漀琀 䐀漀甀戀氀攀ഊ> cream, right?  My suggestion was for reducing heavy
਀㸀 挀爀攀愀洀 椀渀 漀爀搀攀爀 琀漀 愀瀀瀀爀漀砀椀洀愀琀攀 琀栀攀 戀甀琀琀攀爀昀愀琀 挀漀渀琀攀渀琀 漀昀ഊ> Double cream.
਀ഊAnother tactic I've used, that seems to work for me, is to heat the
਀挀爀攀愀洀 愀渀搀 猀眀椀爀氀 瘀攀爀礀 昀爀攀猀栀Ⰰ 甀渀猀愀氀琀攀搀 戀甀琀琀攀爀 椀渀琀漀 椀琀Ⰰ 椀渀 瘀愀爀椀漀甀猀ഊproportions for various uses. I find that this is slightly less likely
਀琀漀 最椀瘀攀 琀栀攀 挀爀攀愀洀 愀 挀漀漀欀攀搀 琀愀猀琀攀 琀栀愀渀 爀攀搀甀挀椀渀最 椀琀 眀漀甀氀搀Ⰰ 愀渀搀 礀漀甀 挀愀渀ഊreduce the cooked taste still further by using a small amount of cream,
਀愀搀搀椀渀最 愀 氀漀琀 漀昀 戀甀琀琀攀爀Ⰰ 猀琀椀爀爀椀渀最 猀氀漀眀氀礀 愀猀 琀栀椀猀 洀椀砀琀甀爀攀 挀漀漀氀猀Ⰰ 琀栀攀渀ഊadding more cream that hasn't been heated.
਀ ഊAdamantius
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㠀 䄀甀最 ㈀　　　 ㄀㄀㨀㄀㌀㨀㐀㠀 ⴀ　㜀　　ഊFrom: Susan Fox-Davis <selene at earthlink.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䐀漀甀戀氀攀 挀爀攀愀洀ഊ
਀㸀 䄀搀愀洀愀渀琀椀甀猀㨀  䄀渀漀琀栀攀爀 琀愀挀琀椀挀 䤀✀瘀攀 甀猀攀搀Ⰰ 琀栀愀琀 猀攀攀洀猀 琀漀 眀漀爀欀 昀漀爀 洀攀Ⰰ 椀猀 琀漀 栀攀愀琀ഊ> the cream and swirl very fresh, unsalted butter into it, in various
਀㸀 瀀爀漀瀀漀爀琀椀漀渀猀 昀漀爀 瘀愀爀椀漀甀猀 甀猀攀猀⸀ 䤀 昀椀渀搀 琀栀愀琀 琀栀椀猀 椀猀 猀氀椀最栀琀氀礀 氀攀猀猀 氀椀欀攀氀礀ഊ> to give the cream a cooked taste than reducing it would, and you can
਀㸀 爀攀搀甀挀攀 琀栀攀 挀漀漀欀攀搀 琀愀猀琀攀 猀琀椀氀氀 昀甀爀琀栀攀爀 戀礀 甀猀椀渀最 愀 猀洀愀氀氀 愀洀漀甀渀琀 漀昀 挀爀攀愀洀Ⰰഊ> adding a lot of butter, stirring slowly as this mixture cools, then
਀㸀 愀搀搀椀渀最 洀漀爀攀 挀爀攀愀洀 琀栀愀琀 栀愀猀渀✀琀 戀攀攀渀 栀攀愀琀攀搀⸀ഊ
਀䄀猀 愀 洀愀琀琀攀爀 漀昀 昀愀挀琀Ⰰ 挀氀攀愀渀椀渀最 漀甀琀 洀礀 氀愀琀攀 洀椀猀琀爀攀猀猀✀ 栀漀甀猀攀Ⰰ 䤀 昀漀甀渀搀 愀 爀愀爀攀 漀氀搀ഊplastic hand-powered appliance, a 'cream maker.'  You agitate the handle and the
਀洀椀氀欀 ⬀ 洀攀氀琀攀搀 甀渀猀愀氀琀攀搀 戀甀琀琀攀爀 椀渀猀椀搀攀 挀漀洀戀椀渀攀 椀渀琀漀 挀爀攀愀洀⸀  夀漀甀 挀愀渀 愀搀樀甀猀琀 琀栀攀 昀愀琀ഊcontent in the cream according to the proportions of milk to butter.  I ought to
਀戀爀椀渀最 椀琀 琀漀 愀 渀漀ⴀ攀氀攀挀琀爀椀挀椀琀礀 挀愀洀瀀椀渀最 攀瘀攀渀琀 猀漀洀攀 琀椀洀攀 愀渀搀 琀攀猀琀 椀琀 漀甀琀 嬀戀攀栀椀渀搀 琀栀攀ഊreed curtain into non-period-equipment-land of course].
਀ഊSelene
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ ㌀　 䄀甀最 ㈀　　　 　㤀㨀㌀㐀㨀㔀㤀 ⴀ　　　　ഊFrom: "Nanna Rognvaldardottir" <nanna at idunn.is>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 伀吀 ⴀ 昀爀攀攀稀椀渀最 琀栀椀渀最猀ഊ
਀䴀攀爀愀氀搀 眀爀漀琀攀㨀ഊ> Speaking of freezing things, can you freeze milk?  I will need some mares
਀㸀洀椀氀欀 愀琀 愀 琀椀洀攀 琀栀愀琀 椀猀 椀渀挀漀渀瘀攀渀椀攀渀琀 琀漀 昀椀渀搀 椀琀Ⰰ 愀渀搀 椀琀 椀猀 愀瘀愀椀氀愀戀氀攀 渀漀眀⸀⸀⸀ഊ
਀䴀愀爀攀✀猀 洀椀氀欀 昀爀攀攀稀攀猀 眀攀氀氀 ⠀琀栀愀琀✀猀 栀漀眀 椀琀 椀猀 猀漀氀搀 栀攀爀攀Ⰰ 眀栀攀渀 愀瘀愀椀氀愀戀氀攀⤀ 戀甀琀ഊmay be somewhat grainier when thawed and the taste may be slightly affected.
਀圀栀攀渀 琀栀愀眀椀渀最Ⰰ 椀琀 椀猀 戀攀猀琀 琀漀 猀甀戀洀攀爀最攀 琀栀攀 洀椀氀欀 挀漀渀琀愀椀渀攀爀 椀渀 挀漀氀搀 眀愀琀攀爀 愀渀搀ഊdefrost it slowly.
਀ഊNanna
਀ഊ
਀䐀愀琀攀㨀 匀愀琀Ⰰ ㄀㐀 伀挀琀 ㈀　　　 ㄀　㨀　㄀㨀㐀㌀ 䔀䐀吀ഊFrom: ChannonM at aol.com
਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 渀漀渀ⴀ栀漀洀漀最攀渀椀猀攀搀 洀椀氀欀ഊ
਀㸀  䤀 栀愀瘀攀 愀渀 愀甀渀琀 琀栀愀琀 甀猀攀搀 琀漀 戀甀礀 洀椀氀欀 椀渀 戀甀氀欀 愀渀搀 昀爀攀攀稀攀 椀琀 甀渀琀椀氀 渀攀攀搀攀搀⸀ ഊ>  
਀㸀  吀栀攀 洀椀氀欀Ⰰ 眀栀攀渀 愀氀氀漀眀攀搀 琀漀 琀栀愀眀 挀漀洀瀀氀攀琀攀氀礀 搀椀搀 椀渀搀攀攀搀 猀攀瀀愀爀愀琀攀Ⰰ 愀渀搀 琀愀猀琀攀搀 ഊ>  fine.   
਀ഊActually I have been freezing milk for as long as I can remember. In Ontario, 
਀洀椀氀欀 挀漀洀攀猀 椀渀 ㄀ 氀琀爀攀 戀愀最猀 琀栀愀琀 愀爀攀 猀漀氀搀 椀渀 琀栀爀攀攀✀猀⸀ 圀漀爀欀猀 最爀攀愀琀Ⰰ 戀攀挀愀甀猀攀 礀漀甀 ഊcan set the frozen bags in a sink of cool water to thaw them. I just had no 
਀椀搀攀愀 琀栀愀琀 琀栀椀猀 ∀甀渀栀漀洀漀最攀渀椀稀攀搀∀ 琀栀攀洀⸀ 䌀漀漀氀⸀ ഊ
਀吀栀愀渀欀猀 昀漀爀 瀀漀猀琀椀渀最 琀栀椀猀 椀渀昀漀⸀ 䰀攀愀爀渀 猀漀洀琀栀椀渀 渀攀眀 攀瘀攀爀礀搀愀礀℀ഊ
਀䠀愀甀瘀椀攀琀琀攀ഊ
਀ഊDate: Tue, 24 Apr 2001 16:39:45 -0400
਀䘀爀漀洀㨀 ∀洀椀挀愀礀氀愀栀∀ 㰀搀礀　㄀㠀 愀琀 昀爀攀攀渀攀琀⸀挀愀爀氀攀琀漀渀⸀挀愀㸀ഊSubject: Re: SC - Weird but cool kitchen gadgets
਀ഊ> But does the result of this end up like cream? It sounds like it
਀㸀 眀漀甀氀搀 愀挀琀甀愀氀氀礀 洀漀爀攀 爀攀猀攀洀戀氀攀 戀甀琀琀攀爀洀椀氀欀⸀ഊ
਀䄀挀琀甀愀氀氀礀 䈀甀琀琀攀爀洀椀氀欀 栀愀猀 瘀攀爀礀 瘀攀爀礀 氀椀琀琀氀攀 昀愀琀 椀渀 椀琀⸀ 䄀挀挀漀爀搀椀渀最 琀漀ഊCanadian standards:
਀ഊButtermilk is milk to which bacterial cultures have been added to give
਀椀琀 椀琀猀 挀栀愀爀愀挀琀攀爀椀猀琀椀挀 猀漀甀爀 琀愀猀琀攀⸀ 䔀瘀攀渀 琀栀漀甀最栀 椀琀 栀愀猀 戀甀琀琀攀爀 椀渀 椀琀猀 渀愀洀攀Ⰰഊit is not a higher fat choice! It is made from either 1% or 2% milk. Its
਀渀甀琀爀椀琀椀漀渀愀氀 挀漀渀琀攀渀琀 椀猀 挀漀洀瀀愀爀愀戀氀攀 琀漀 爀攀最甀氀愀爀 眀栀椀琀攀 洀椀氀欀 攀砀挀攀瀀琀 椀琀 洀愀礀 漀爀ഊmay not be fortified with vitamin D. One cup or 250 mL of buttermilk
਀⠀　⸀㠀─ 䴀䘀⤀ 栀愀猀 ㄀　㔀 挀愀氀漀爀椀攀猀 愀渀搀 ㈀ 最爀愀洀猀 漀昀 昀愀琀⸀ഊ
਀䄀洀攀爀椀挀愀渀 洀椀氀攀愀最攀 洀愀礀 瘀愀爀礀⸀ഊ
਀䴀椀挀愀礀氀愀栀ഊ
਀ഊDate: Tue, 24 Apr 2001 14:04:07 -0700
਀䘀爀漀洀㨀 氀椀氀椀渀愀栀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀ഊSubject: Re: SC - Weird but cool kitchen gadgets
਀ഊStefan li Rous wrote:
਀㸀  㸀 䈀甀琀 搀漀攀猀 琀栀攀 爀攀猀甀氀琀 漀昀 琀栀椀猀 攀渀搀 甀瀀 氀椀欀攀 挀爀攀愀洀㼀 䤀琀 猀漀甀渀搀猀 氀椀欀攀 椀琀ഊ>  > would actually more resemble buttermilk.
਀ഊWell, originally buttermilk was the milk leftover *after* butter was 
਀洀愀搀攀Ⰰ 猀漀 氀漀眀 戀甀琀琀攀爀昀愀琀 挀漀渀琀攀渀琀Ⰰ 琀栀攀 漀瀀瀀漀猀椀琀攀 漀昀 琀栀椀猀 氀椀琀琀氀攀 最愀搀最攀琀⸀ഊ
਀一漀眀愀搀愀礀猀 洀漀猀琀 戀甀琀琀攀爀洀椀氀欀 椀渀 䄀洀攀爀椀挀愀 椀猀 挀甀氀琀甀爀攀搀 漀昀 渀漀渀ⴀ 漀爀 氀漀眀ⴀ昀愀琀 ഊmilk. I can also find "churned" buttermilk commercially, again, low 
਀椀渀 昀愀琀⸀ 䤀琀✀猀 猀漀爀琀 漀昀 琀栀攀 漀瀀瀀漀猀椀琀攀 漀昀 椀琀猀 渀愀洀攀Ⰰ 愀猀 椀琀 椀猀 洀椀氀欀 ∀眀椀琀栀漀甀琀 ഊbutter".
਀ഊI've never had any right out of a churn. Anybody know? Is it really 
਀猀漀甀爀 氀椀欀攀 琀栀攀 挀漀洀洀攀爀挀椀愀氀 欀椀渀搀㼀ഊ
਀䄀渀愀栀椀琀愀ഊ
਀ഊDate: Wed, 25 Apr 2001 19:28:40 EDT
਀䘀爀漀洀㨀 䈀爀漀渀眀礀渀洀最渀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Weird but cool kitchen gadgets
਀ഊlilinah at earthlink.net writes:
਀㸀 䤀✀瘀攀 渀攀瘀攀爀 栀愀搀 愀渀礀 爀椀最栀琀 漀甀琀 漀昀 愀 挀栀甀爀渀⸀ 䄀渀礀戀漀搀礀 欀渀漀眀㼀 䤀猀 椀琀 爀攀愀氀氀礀 ഊ> sour like the commercial kind? 
਀ഊI made my own butter at Pennsic last year.  Real buttermilk is far, far 
਀戀攀琀琀攀爀 琀愀猀琀椀渀最 琀栀愀渀 琀栀攀 挀甀氀琀甀爀攀搀 猀琀甀昀昀⸀  䤀 愀戀栀漀爀 琀栀攀 戀甀琀琀攀爀洀椀氀欀 琀栀攀 最爀漀挀攀爀礀 ഊsells; it always smells and tastes like it's gone bad to me.  The buttermilk 
਀氀攀昀琀 漀瘀攀爀 昀爀漀洀 洀礀 戀甀琀琀攀爀 眀愀猀 猀漀 最漀漀搀 琀栀愀琀 䤀 搀爀愀渀欀 椀琀 猀琀爀愀椀最栀琀⸀ഊ
਀䈀爀愀渀最眀愀礀渀愀 䴀漀爀最愀渀ഊ
਀ഊDate: Mon, 30 Apr 2001 09:09:24 -0700 (PDT)
਀䘀爀漀洀㨀 䌀栀爀椀猀 匀琀愀渀椀昀攀爀 㰀樀甀最最氀攀琀栀椀猀 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: Re: SC - yogurt Cheese 101?
਀ഊ- --- Stefan li Rous <stefan at texas.net> wrote:
਀㸀 䄀渀礀漀渀攀 欀渀漀眀 椀昀 琀栀椀猀 椀猀 愀 瀀攀爀椀漀搀 琀攀挀栀渀椀焀甀攀㼀 䄀渀搀 愀渀漀琀栀攀爀 焀甀攀猀琀椀漀渀 昀漀爀 甀猀ഊ> neophytes, what exactly is yogart? Is it just an already curdled milk
਀㸀 瀀爀漀樀攀挀琀㼀 䤀昀 猀漀Ⰰ 琀栀攀渀 栀漀眀 椀猀 椀琀 搀椀昀昀攀爀攀渀琀 昀爀漀洀 挀漀琀琀愀最攀 挀栀攀攀猀攀㼀 䤀琀ഊ> certainly *looks* different. 
਀ഊStefan,
਀䤀✀洀 渀漀琀 猀甀爀攀 椀昀 礀漀最栀甀爀琀 挀栀攀攀猀攀 椀猀 瀀攀爀椀漀搀Ⰰ 戀甀琀 䤀 猀攀攀洀ഊto recall something about it, somewhere (how's that
਀昀漀爀 搀攀昀椀渀椀琀椀瘀攀㼀⤀  伀渀攀 漀昀 琀栀攀 洀漀爀攀 氀攀愀爀渀攀搀 猀挀栀漀氀愀爀猀 漀渀ഊthis list may be able to answer that for us...
਀ഊHowever, as for the question "what exactly is yogart
਀⠀猀椀挀⤀∀⸀⸀⸀ 夀漀最栀甀爀琀 椀猀 愀 洀椀氀欀 瀀爀漀搀甀挀琀 眀栀椀挀栀 栀愀猀 戀攀攀渀ഊinocculated with bacteria, very similar to buttermilk,
਀眀栀椀挀栀 戀攀最椀渀 琀漀 挀漀愀最甀氀愀琀攀 琀栀攀 瀀爀漀琀攀椀渀猀 愀渀搀 最椀瘀攀 椀琀 愀ഊpleasantly tart taste.  It's cultured milk.  The
਀搀椀昀昀攀爀攀渀挀攀 戀攀琀眀攀攀渀 礀漀最栀甀爀琀 愀渀搀 挀漀琀琀愀最攀 挀栀攀攀猀攀 椀猀 琀栀攀ഊabsence of rennet in yoghurt, among other factors.
਀ഊConsequently, if you mix cottage cheese and yoghurt,
਀琀栀攀 挀漀洀戀椀渀愀琀椀漀渀 瀀爀漀搀甀挀攀猀 愀 瘀攀爀礀 栀椀最栀 焀甀愀氀椀琀礀 戀氀攀渀搀 漀昀ഊprotein and carbohydrate...very effective if taken an
਀栀漀甀爀 漀爀 猀漀 愀昀琀攀爀 愀 瘀椀最漀甀爀漀甀猀 眀攀椀最栀琀 琀爀愀椀渀椀渀最 眀漀爀欀漀甀琀℀ ഊOr, after a serious butt-kicking out on the dusty
਀戀愀琀琀氀攀昀椀攀氀搀⸀⸀⸀⸀ഊ
਀䈀愀氀琀栀愀稀愀爀 漀昀 䈀氀愀挀欀洀漀漀爀ഊ
਀ഊDate: Thu, 10 May 2001 10:17:40 +0200
਀䘀爀漀洀㨀 唀氀昀刀 㰀瀀愀爀氀攀椀ⴀ猀挀 愀琀 愀氀最漀渀攀琀⸀猀攀㸀ഊTo: sca-cooks at ansteorra.org
਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀㨀 匀䌀 ⴀ 礀漀最甀爀琀 䌀栀攀攀猀攀 ㄀　㄀㼀ഊ
਀洀椀挀愀礀氀愀栀 㰀搀礀　㄀㠀 愀琀 昀爀攀攀渀攀琀⸀挀愀爀氀攀琀漀渀⸀挀愀㸀 嬀㈀　　㄀⸀　㐀⸀㌀　崀 眀爀漀琀攀㨀ഊ> > Consequently, if you mix cottage cheese and yoghurt,
਀ഊ> Balthazar do you really eat this??? Ewww.
਀ഊAbout a year ago Nanna mentioned an Icelandic speciality, which was
਀∀栀爀㴀䔀㘀爀椀渀最甀爀 ⴀ 猀欀礀爀 洀椀砀攀搀 眀椀琀栀 挀漀氀搀 漀愀琀洀攀愀氀∀⸀ 䤀✀瘀攀 猀椀渀挀攀 琀爀椀攀搀 琀栀椀猀 甀猀椀渀最ഊa substitute skyr made from what is sold as yogurt here (3% milkfat,
਀挀漀渀猀椀猀琀攀渀挀礀 氀椀欀攀 愀 洀椀氀欀猀栀愀欀攀Ⰰ 戀甀琀 眀椀琀栀 琀栀攀 昀甀氀氀 礀漀最甀爀琀 琀愀爀琀渀攀猀猀嬀㄀崀⤀⸀ഊSuperb, and even went down most of the others in the camp (I'm pretty
਀洀甀挀栀 愀渀 漀洀渀椀瘀漀爀攀Ⰰ 愀渀搀 琀栀甀猀 挀愀渀✀琀 戀攀 甀猀攀搀 琀漀 攀瘀愀氀甀愀琀攀 眀栀愀琀 漀琀栀攀爀猀 眀椀氀氀ഊor will not eat).
਀ഊPerfect summer lunch in camp. make far too much oatmeal, and mix the
਀挀漀氀搀 爀攀洀愀椀渀猀 甀瀀 眀椀琀栀 琀栀攀 昀爀攀猀栀氀礀 搀爀愀椀渀攀搀 ∀猀欀礀爀∀⸀ 吀眀漀 挀氀漀琀栀 戀愀最猀 昀漀爀 琀栀攀ഊmaking of yogurt cheese/"skyr" is part of the stuff I allways bring to
਀匀䌀䄀 挀愀洀瀀猀⸀ഊ
਀䤀 昀漀甀渀搀 琀栀愀琀 愀搀搀椀渀最 愀 昀攀眀 猀瀀漀漀渀猀 漀昀 椀琀 ⠀琀栀攀 ∀猀欀礀爀∀⤀ 琀漀 栀漀琀 戀愀爀氀攀礀ഊporridge was pretty good as well.
਀ഊ/UlfR
਀ഊ[1] They make a "mild" version as well. Totally meaningless. I *want* the
਀琀愀爀琀 昀氀愀瘀漀甀爀 琀漀 最漀 眀椀琀栀 洀礀 洀㴀䘀䌀猀氀椀⸀ഊ--
਀唀氀昀刀                                                 瀀愀爀氀攀椀ⴀ猀挀 愀琀 愀氀最漀渀攀琀⸀猀攀ഊ
਀ഊDate: Thu, 10 May 2001 13:59:07 +0200
਀䘀爀漀洀㨀 唀氀昀刀 㰀瀀愀爀氀攀椀ⴀ猀挀 愀琀 愀氀最漀渀攀琀⸀猀攀㸀ഊTo: sca-cooks at ansteorra.org
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀㨀 匀䌀 ⴀ 礀漀最甀爀琀 䌀栀攀攀猀攀 ㄀　㄀㼀ഊ
਀倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀 嬀㈀　　㄀⸀　㔀⸀㄀　崀 眀爀漀琀攀㨀ഊ> > "hrringur - skyr mixed with cold oatmeal". I've since tried this using
਀ഊ> I must have missed this discussion when it came around previously on the
਀㸀 最椀琀ⴀ琀愀爀⸀ 吀栀椀猀 洀愀礀 猀漀甀渀搀 猀椀氀氀礀Ⰰ 戀甀琀 眀漀甀氀搀 礀漀甀 挀漀渀猀椀搀攀爀 琀栀椀猀 愀 挀栀攀攀猀攀 昀漀漀搀ഊ> or a cereal food? Or is this one of those situations where you say in
਀㸀 爀攀猀瀀漀渀猀攀Ⰰ ∀夀攀猀Ⰰ∀ 㼀ഊ
਀䄀 ∀洀漀椀猀琀攀渀攀搀∀ 挀攀爀攀愀氀 昀漀漀搀⸀ 一漀眀 琀栀愀琀 礀漀甀 洀攀渀琀椀漀渀 椀琀 䤀 栀愀瘀攀 渀漀 搀愀琀愀ഊ(paging Nanna) as to the proportions in hr=E6ringur. I went for somewhere
਀戀攀琀眀攀攀渀 ㌀　 愀渀搀 㔀　─ 挀栀攀攀猀攀 戀礀 瘀漀氀甀洀攀⸀ഊ
਀㸀 䤀 愀猀欀 戀攀挀愀甀猀攀 礀漀甀 猀攀攀洀 琀漀 戀攀 琀栀椀渀欀椀渀最 漀昀 椀琀 椀渀 琀攀爀洀猀 漀昀 愀 瀀漀爀爀椀搀最攀 眀椀琀栀ഊ> added cheese, which is then eaten with a spoon.
਀ഊIt would be rather messy to eat with ones hand.
਀ഊ> I think I might want to
਀㸀 琀爀礀 椀琀 愀猀 愀 猀漀昀琀 挀栀攀攀猀攀 眀椀琀栀 愀渀 愀搀搀攀搀 最爀愀椀渀 攀氀攀洀攀渀琀Ⰰ 氀愀挀欀椀渀最 愀渀礀ഊ> identifying criteria.
਀ഊDepending on the proportions used I would agree with you. Basically the
਀焀甀攀猀琀椀漀渀 戀漀椀氀猀 搀漀眀渀 琀漀 眀栀椀挀栀 椀猀 琀栀攀 洀漀爀攀 搀漀洀椀渀愀渀琀 瀀愀爀琀⸀ 䤀 挀漀甀氀搀 猀攀攀 椀琀ഊserved either way, but I have only tried it with the grain dominating.
਀ഊ> I mention this because there are Scots cheeses,
਀㸀 䤀䤀刀䌀Ⰰ 琀栀愀琀 瀀攀爀昀漀爀洀 猀椀洀椀氀愀爀 愀爀挀愀渀愀Ⰰഊ
਀一愀洀攀猀㼀ഊ
਀㸀 渀漀琀 琀漀 洀攀渀琀椀漀渀 昀漀漀搀猀 氀椀欀攀 欀椀猀栀椀欀 椀渀ഊ> the MidEast. [Although kishik is used as a highly-flavored thickener,
਀㸀 甀猀甀愀氀氀礀Ⰰ 猀漀爀琀 漀昀 愀渀 椀渀猀琀愀渀琀 爀漀甀砀Ⰰ 椀琀✀猀 愀戀漀甀琀 攀焀甀愀氀 瀀愀爀琀猀 昀椀渀攀 瀀漀眀搀攀爀攀搀ഊ> bulgur and yogurt, dried in the sun and reground to a fine meal. Perhaps
਀㸀 愀 戀椀琀 搀椀昀昀攀爀攀渀琀 昀爀漀洀 琀栀攀 漀琀栀攀爀 最爀愀椀渀⼀挀栀攀攀猀攀 愀洀愀氀最愀洀猀⸀崀ഊ
਀䤀✀瘀攀 猀攀攀渀 猀甀最最攀猀琀椀漀渀猀Ⰰ 渀漀 搀漀甀戀琀 戀愀猀攀搀 漀渀 琀栀攀 瘀愀猀琀 挀漀爀瀀甀猀 漀昀 攀愀爀氀礀ഊ(Scandianvian) iron age cooking manuscripts, that one could dry skyr and
਀甀猀攀 椀琀 椀渀 挀漀漀欀椀渀最⸀ഊ
਀⼀唀氀昀刀ഊ
਀ഊFrom: "=?iso-8859-1?Q?Nanna_R=F6gnvaldard=F3ttir?=" <nannar at isholf.is>
਀吀漀㨀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊSubject: Re: [Sca-cooks] Re: SC - yogurt Cheese 101?
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㄀ 䴀愀礀 ㈀　　㄀ 　㄀㨀㈀㐀㨀㐀㤀 ⴀ　　　　ഊ
਀唀氀昀刀 眀爀漀琀攀㨀ഊ>A "moistened" cereal food. Now that you mention it I have no data
਀㸀⠀瀀愀最椀渀最 一愀渀渀愀⤀ 愀猀 琀漀 琀栀攀 瀀爀漀瀀漀爀琀椀漀渀猀 椀渀 栀爀㴀䔀㘀爀椀渀最甀爀⸀ 䤀 眀攀渀琀 昀漀爀 猀漀洀攀眀栀攀爀攀ഊ>between 30 and 50% cheese by volume.
਀ഊWell, it is a leftover dish (usually) and I've never seen a recipe that had
਀愀渀礀 猀攀琀 瀀爀漀瀀漀爀琀椀漀渀猀⸀ 䤀✀搀 瀀爀漀戀愀戀氀礀 甀猀攀 栀愀氀昀 漀昀 攀愀挀栀Ⰰ 洀漀爀攀 漀爀 氀攀猀猀 ⴀ 瀀漀猀猀椀戀氀礀ഊa little more skyr than grain. Come to think of it, I can't remember ever
਀栀愀瘀椀渀最 猀攀攀渀 愀渀 愀挀琀甀愀氀 爀攀挀椀瀀攀 ⴀ 琀栀椀猀 椀猀 愀 搀椀猀栀 琀栀愀琀 搀椀搀渀✀琀 渀攀攀搀 漀渀攀 ⴀ 戀甀琀 琀栀攀ഊonly description I have in an old cookbook says you can use oatmeal
਀瀀漀爀爀椀搀最攀Ⰰ 漀爀 戀愀爀氀攀礀Ⰰ 漀爀 爀礀攀Ⰰ 漀爀 爀椀挀攀 ⠀琀栀愀琀 漀渀攀 䤀✀瘀攀 最漀琀 琀漀 琀爀礀Ⰰ 䈀吀圀⤀ 漀爀ഊIceland moss porridge. This author recommends adding chopped lettuce to the
਀搀椀猀栀Ⰰ 眀栀椀挀栀 䤀✀瘀攀 渀攀瘀攀爀 琀爀椀攀搀⸀ 䤀 愀猀欀攀搀 洀礀 洀漀琀栀攀爀 愀渀搀 猀栀攀 猀愀椀搀 琀栀椀猀 栀愀搀ഊoccasionally been done at her childhood home, but that chopped lettuce had
਀甀猀甀愀氀氀礀 戀攀攀渀 攀愀琀攀渀 眀椀琀栀 樀甀猀琀 洀椀氀欀 愀渀搀 猀甀最愀爀Ⰰ 愀猀 愀 搀攀猀猀攀爀琀⸀ ⠀夀攀猀Ⰰ 䤀 欀渀漀眀 ⸀⸀⸀⤀ഊ
਀䘀漀爀洀攀爀氀礀Ⰰ 琀甀爀渀椀瀀 愀渀搀 爀甀琀愀戀愀最愀 最爀攀攀渀猀 眀攀爀攀 猀漀洀攀琀椀洀攀猀 瀀爀攀猀攀爀瘀攀搀 ⠀昀攀爀洀攀渀琀攀搀⤀ 椀渀ഊskyr, which was then added to porridge. A sort of hroringur with sauerkraut.
਀ഊInteresting that you tried adding skyr to hot porridge also. This is (or
਀眀愀猀⤀ 漀昀琀攀渀 搀漀渀攀 栀攀爀攀Ⰰ 愀氀琀栀漀甀最栀 琀栀攀 挀漀氀搀 瘀攀爀猀椀漀渀 眀愀猀 洀甀挀栀 洀漀爀攀 挀漀洀洀漀渀⸀ഊ
਀䤀 眀愀猀 挀漀渀昀甀猀攀搀 昀漀爀 愀 洀漀洀攀渀琀 眀栀攀渀 䤀 爀攀愀搀 ∀㌀　 愀渀搀 㔀　─ 挀栀攀攀猀攀 戀礀 瘀漀氀甀洀攀∀⸀ 伀昀ഊcourse skyr is a cheese product of sorts but no Icelander would ever think
਀漀昀 椀琀 愀猀 愀 挀栀攀攀猀攀⸀ 䤀 搀漀渀✀琀 欀渀漀眀 眀栀礀Ⰰ 椀琀 樀甀猀琀 椀猀渀✀琀 挀栀攀攀猀攀Ⰰ 瀀攀爀椀漀搀Ⰰ 渀漀琀 攀瘀攀渀ഊwhen it is used in cooking in a similar manner to cheese - which it was,
਀焀甀椀琀攀 愀 氀漀琀Ⰰ 椀渀 昀漀爀洀攀爀 琀椀洀攀猀⸀ 一漀琀 攀砀愀挀琀氀礀 搀爀椀攀搀 戀甀琀 洀甀挀栀 搀爀椀攀爀 琀栀愀渀 琀栀攀 猀欀礀爀ഊwe have today. The skyr of my childhood (1960s) could be crumbled - it was
਀挀甀琀 椀渀 挀栀甀渀欀猀 愀渀搀 猀漀氀搀 眀爀愀瀀瀀攀搀 椀渀 瀀愀瀀攀爀⸀ 吀漀搀愀礀✀猀 猀欀礀爀 椀猀 猀漀昀琀 愀渀搀 猀洀漀漀琀栀 愀渀搀ഊis sold in plastic beakers.
਀ഊ(Oops - nu kommar jag ihog att jag hadde sagt att jag ville skicka nogot
਀琀漀爀爀欀愀琀 昀椀猀欀 琀椀氀 搀攀最⸀ 䐀攀琀 猀欀愀氀氀 樀愀最 昀椀砀愀 爀攀搀愀渀 椀 洀漀爀最漀渀 ⴀ 樀愀最 栀愀搀搀攀 欀漀洀瀀氀攀琀琀ഊglomt det. Sorry.)
਀ഊNanna
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㄀ 䴀愀礀 ㈀　　㄀ 　㘀㨀㔀㠀㨀㈀㌀ ⬀　㈀　　ഊFrom: UlfR <parlei-sc at algonet.se>
਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊSubject: Re: [Sca-cooks] Re: SC - yogurt Cheese 101?
਀ഊNanna R=F6gnvaldard=F3ttir <nannar at isholf.is> [2001.05.11] wrote:
਀㸀 圀攀氀氀Ⰰ 椀琀 椀猀 愀 氀攀昀琀漀瘀攀爀 搀椀猀栀 ⠀甀猀甀愀氀氀礀⤀ 愀渀搀 䤀✀瘀攀 渀攀瘀攀爀 猀攀攀渀 愀 爀攀挀椀瀀攀 琀栀愀琀 栀愀搀ഊ> any set proportions. I'd probably use half of each, more or less - possibly
਀㸀 愀 氀椀琀琀氀攀 洀漀爀攀 猀欀礀爀 琀栀愀渀 最爀愀椀渀⸀ഊ
਀䤀 挀愀渀 猀攀攀 眀栀礀⸀ 圀椀琀栀 琀栀愀琀 瀀爀漀瀀漀爀琀椀漀渀 礀漀甀 眀漀甀氀搀 最攀琀 琀栀攀 昀甀氀氀 挀爀攀愀洀礀ഊeffect, not a cold porridge with something in it.
਀ഊ> Come to think of it, I can't remember ever
਀㸀 栀愀瘀椀渀最 猀攀攀渀 愀渀 愀挀琀甀愀氀 爀攀挀椀瀀攀 ⴀ 琀栀椀猀 椀猀 愀 搀椀猀栀 琀栀愀琀 搀椀搀渀✀琀 渀攀攀搀 漀渀攀 ⴀ 戀甀琀 琀栀攀ഊ> only description I have in an old cookbook says you can use oatmeal
਀㸀 瀀漀爀爀椀搀最攀Ⰰ 漀爀 戀愀爀氀攀礀Ⰰ 漀爀 爀礀攀Ⰰ 漀爀 爀椀挀攀 ⠀琀栀愀琀 漀渀攀 䤀✀瘀攀 最漀琀 琀漀 琀爀礀Ⰰ 䈀吀圀⤀ 漀爀ഊ
਀刀椀挀攀⸀⸀⸀ 䈀甀琀 愀 匀眀攀搀椀猀栀 愀甀搀椀攀渀挀攀 眀漀甀氀搀 椀洀洀攀搀椀愀琀攀氀礀 猀愀礀 ∀刀椀猀 愀 氀愀 䴀愀氀琀愀∀ഊ(cold boiled rice with whipped cream and sugar + vanilla sugar). All the
਀洀漀爀攀 爀攀愀猀漀渀 琀漀 琀爀礀 椀琀⸀ 䘀漀爀 猀漀洀攀 爀攀愀猀漀渀 瀀攀漀瀀氀攀 愀琀 眀漀爀欀 昀漀爀 猀漀洀攀 爀攀愀猀漀渀ഊthink that it is unusual to bring mawmenny, "icelandic chicken" or cawdel
਀漀昀 猀愀洀漀甀渀 琀漀 氀甀渀挀栀Ⰰ 攀瘀攀渀 椀昀 猀漀洀攀漀渀攀 琀栀攀 漀琀栀攀爀 搀愀礀 攀砀瀀爀攀猀猀攀搀 猀甀爀瀀爀椀猀攀ഊthat I was eating "normal" food for lunch.
਀ഊ> Iceland moss porridge.
਀ഊRecipie? Iceland moss (Cetraria islandica) I can get hold of in
਀瀀爀愀挀琀椀挀愀氀氀礀 甀渀氀椀洀椀琀攀搀 焀甀愀渀琀椀琀椀攀猀 戀礀 琀愀氀欀椀渀最 愀 眀愀氀欀 椀渀 琀栀攀 眀漀漀搀猀⸀ 䤀渀ഊparticular since I have been unable to get hold of the ingredients for
਀䈀氀愀漀洀漀爀Ⰰ 洀漀爀攀 琀栀攀 瀀椀琀礀⸀ 伀爀 眀漀甀氀搀 瀀椀最猀 戀氀漀漀搀 戀攀 甀猀攀愀戀氀攀 椀渀 椀琀㼀ഊ
਀㸀 䤀渀琀攀爀攀猀琀椀渀最 琀栀愀琀 礀漀甀 琀爀椀攀搀 愀搀搀椀渀最 猀欀礀爀 琀漀 栀漀琀 瀀漀爀爀椀搀最攀 愀氀猀漀⸀ 吀栀椀猀 椀猀 ⠀漀爀ഊ> was) often done here, although the cold version was much more common.
਀ഊIt was sort of obvious. It was there, so I had to try.
਀ഊ> I was confused for a moment when I read "30 and 50% cheese by volume". Of
਀㸀 挀漀甀爀猀攀 猀欀礀爀 椀猀 愀 挀栀攀攀猀攀 瀀爀漀搀甀挀琀 漀昀 猀漀爀琀猀 戀甀琀 渀漀 䤀挀攀氀愀渀搀攀爀 眀漀甀氀搀 攀瘀攀爀 琀栀椀渀欀ഊ> of it as a cheese. I don't know why, it just isn't cheese, period, not even
਀㸀 眀栀攀渀 椀琀 椀猀 甀猀攀搀 椀渀 挀漀漀欀椀渀最 椀渀 愀 猀椀洀椀氀愀爀 洀愀渀渀攀爀 琀漀 挀栀攀攀猀攀 ⴀ 眀栀椀挀栀 椀琀 眀愀猀Ⰰഊ> quite a lot, in former times.
਀ഊI agree with you. In swedish we would refer to it is "fresh cheese", but
਀挀栀攀攀猀攀 瀀爀漀瀀攀爀 椀猀 猀漀洀攀琀栀椀渀最 搀椀昀昀攀爀攀渀琀⸀ 一漀眀 䤀 洀甀猀琀 洀愀欀攀 愀 戀愀琀挀栀 琀栀愀琀 椀猀ഊreally firm, and then try it in cooking.
਀ഊ> Not exactly dried but much drier than the skyr we have today. The skyr
਀㸀 漀昀 洀礀 挀栀椀氀搀栀漀漀搀 ⠀㄀㤀㘀　猀⤀ 挀漀甀氀搀 戀攀 挀爀甀洀戀氀攀搀 ⴀ 椀琀 眀愀猀 挀甀琀 椀渀 挀栀甀渀欀猀 愀渀搀ഊ> sold wrapped in paper. Today's skyr is soft and smooth and is sold in
਀㸀 瀀氀愀猀琀椀挀 戀攀愀欀攀爀猀⸀ഊ
਀䄀氀氀 搀攀瀀攀渀搀猀 漀渀 栀漀眀 椀琀 椀猀 甀猀攀搀Ⰰ 䤀 猀甀瀀瀀漀猀攀⸀ 吀栀攀 爀攀昀攀爀攀渀挀攀猀 琀漀 猀愀挀欀猀 椀渀 琀栀攀ഊsagas might indicate things about consistency, as does the draining
਀戀漀愀爀搀猀 昀爀漀洀 猀漀洀攀 漀昀 琀栀攀 昀椀渀搀猀⸀ 䌀漀洀洀攀渀琀㼀ഊ
਀⼀唀氀昀刀ഊ
਀ഊDate: Fri, 11 May 2001 15:49:00 +0200
਀䘀爀漀洀㨀 唀氀昀刀 㰀瀀愀爀氀攀椀ⴀ猀挀 愀琀 愀氀最漀渀攀琀⸀猀攀㸀ഊTo: sca-cooks at ansteorra.org
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀欀礀爀㼀  愀渀搀 椀渀琀爀漀ഊ
਀匀欀礀爀 椀猀 愀 昀漀爀洀 漀昀 昀爀攀猀栀 挀栀攀攀猀攀 琀栀愀琀 椀猀 洀攀渀琀椀漀渀攀搀 椀渀 琀栀攀 䤀挀攀氀愀渀搀椀挀 匀愀最愀猀Ⰰഊand still eaten on Iceland. Nanna, being the lucky one, lives on Iceland
਀眀栀攀爀攀 猀栀攀 挀愀渀 最攀琀 栀漀氀搀 漀昀 眀栀愀琀 椀猀 琀栀攀 爀攀愀氀 琀栀椀渀最Ⰰ 戀愀爀椀渀最 愀渀礀ഊevolution/changes that hs taken place over the last 1000 years. Here in
਀匀眀攀搀攀渀 䤀 栀愀瘀攀 琀漀 洀愀欀攀 搀漀 眀椀琀栀 愀 猀甀戀猀琀椀琀甀琀攀Ⰰ 眀栀椀挀栀 椀猀 琀栀攀 礀漀最甀爀琀 挀栀攀攀猀攀⸀ഊBasically take a suitably tart yogurt, and let it drain from a thin fabric
਀戀愀最⸀ഊ
਀䤀匀吀刀 琀栀愀琀 一愀渀渀愀 栀愀猀 攀愀爀氀椀攀爀 瀀漀猀琀攀搀 搀椀爀攀挀琀椀漀渀 昀漀爀 栀漀眀 琀漀 洀愀欀攀 琀栀攀ഊreal thing, but you would need access to a live culture to do
਀琀栀愀琀⸀ഊ
਀⼀唀氀昀刀ഊ
਀ഊFrom: "Nanna Rognvaldardottir" <nanna at idunn.is>
਀吀漀㨀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊSubject: Re: [Sca-cooks] Skyr?  and intro
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㄀ 䴀愀礀 ㈀　　㄀ ㄀㐀㨀㌀㤀㨀㌀㈀ ⴀ　　　　ഊ
਀㸀䤀匀吀刀 琀栀愀琀 一愀渀渀愀 栀愀猀 攀愀爀氀椀攀爀 瀀漀猀琀攀搀 搀椀爀攀挀琀椀漀渀 昀漀爀 栀漀眀 琀漀 洀愀欀攀 琀栀攀ഊ>real thing, but you would need access to a live culture to do
਀㸀琀栀愀琀⸀ഊ
਀䠀攀爀攀 椀猀 愀 爀攀挀椀瀀攀 昀爀漀洀 琀栀攀 ⠀甀渀挀漀爀爀攀挀琀攀搀⤀ 洀愀渀甀猀挀爀椀瀀琀 漀昀 洀礀 昀漀爀琀栀挀漀洀椀渀最 戀漀漀欀㨀ഊ
਀匀欀礀爀ഊMakes around 5 pounds skyr and 5 quarts whey
਀ഊSkyr has been made in Iceland since the Settlement, but the skyr of those
਀琀椀洀攀猀 眀愀猀 瀀爀漀戀愀戀氀礀 洀甀挀栀 琀栀椀渀渀攀爀 琀栀愀渀 椀琀 椀猀 琀漀搀愀礀⸀ 匀欀礀爀 眀愀猀 愀氀猀漀 洀愀搀攀 椀渀ഊScandinavia and variations of it are still known there, but in Iceland it
਀眀愀猀 攀砀琀爀攀洀攀氀礀 瀀漀瀀甀氀愀爀 愀渀搀 洀漀猀琀 漀昀 琀栀攀 洀椀氀欀 琀栀愀琀 眀愀猀 最愀琀栀攀爀攀搀 昀爀漀洀 挀漀眀猀 愀渀搀ഊewes during the summer was used for skyr-making.
਀匀欀礀爀 椀猀 琀爀愀搀椀琀椀漀渀愀氀氀礀 洀愀搀攀 眀椀琀栀 甀渀瀀愀猀琀攀甀爀椀稀攀搀 昀爀攀猀栀 猀欀椀洀 洀椀氀欀Ⰰ 戀甀琀ഊbuttermilk may also be used. Ideally, you should use a little skyr as a
਀猀琀愀爀琀攀爀 昀漀爀 琀栀攀 渀攀眀 戀愀琀挀栀 戀甀琀 猀椀渀挀攀 愀渀礀漀渀攀 眀栀漀 琀爀椀攀猀 琀漀 洀愀欀攀 猀欀礀爀 漀渀 栀椀猀 漀眀渀ഊis probably doing so because skyr is unavailable, sour cream will usually
਀栀愀瘀攀 琀漀 搀漀⸀ 䤀琀 眀漀渀✀琀 戀攀 琀爀甀攀 猀欀礀爀Ⰰ 漀昀 挀漀甀爀猀攀Ⰰ 戀甀琀 椀琀 猀栀漀甀氀搀 戀攀 渀攀愀爀 攀渀漀甀最栀ഊfor most uses.
਀ഊ10 quarts skim milk, or 8 quarts skim milk and 2 quarts buttermilk
਀㈀ 栀攀愀瀀攀搀 琀愀戀氀攀猀瀀漀漀渀猀 猀欀礀爀 漀爀 猀漀甀爀 挀爀攀愀洀ഊrennet (see package for instructions on how much to use)
਀ഊWarm the milk up to 190=B0F and hold it at this temperature for 10 minutes,
਀琀愀欀椀渀最 挀愀爀攀 琀栀愀琀 琀栀攀 洀椀氀欀 搀漀攀猀渀㴀㤀㈀琀 猀挀漀爀挀栀 漀爀 挀漀洀攀 琀漀 琀栀攀 戀漀椀氀⸀ 唀猀攀 愀 挀愀渀搀礀ഊthermometer to be safe. Pour the milk int a large bowl or bucket and cool it
਀焀甀椀挀欀氀礀 搀漀眀渀 琀漀 ㄀　　㴀䈀　䘀⸀ 䤀昀 琀栀攀 爀漀漀洀 眀栀攀爀攀 礀漀甀 愀爀攀 眀漀爀欀椀渀最 椀猀 瘀攀爀礀 挀漀氀搀Ⰰ 琀栀攀ഊtemperature should be a few degrees higher, but it must not be too high.
਀䜀爀愀搀甀愀氀氀礀 搀椀氀甀琀攀 琀栀攀 猀琀愀爀琀攀爀 眀椀琀栀 眀愀爀洀 洀椀氀欀Ⰰ 甀渀琀椀氀 椀琀 栀愀猀 戀攀挀漀洀攀 猀漀 琀栀椀渀ഊthat it will mix easily with the milk in the bowl. Add the rennet
਀⠀搀椀猀猀漀氀瘀攀搀Ⰰ 甀渀氀攀猀猀 椀琀 椀猀 椀渀 氀椀焀甀椀搀 昀漀爀洀⤀ 愀渀搀 猀琀椀爀 眀攀氀氀⸀ഊAt this stage, the milk should cool down very slowly. Place a lid on the
਀挀漀渀琀愀椀渀攀爀 愀渀搀 挀漀瘀攀爀 椀琀 眀椀琀栀 琀漀眀攀氀猀 琀漀 爀攀琀愀椀渀 琀栀攀 眀愀爀洀琀栀⸀ 䄀昀琀攀爀 ㌀ 栀漀甀爀猀Ⰰഊcheck the milk. It should have coagulated by now, enough to make a cut that
਀搀漀攀猀渀✀琀 挀氀漀猀攀 椀洀洀攀搀椀愀琀攀氀礀⸀ 圀椀琀栀 愀 猀栀愀爀瀀 欀渀椀昀攀 琀栀愀琀 爀攀愀挀栀攀猀 琀漀 琀栀攀 戀漀琀琀漀洀 漀昀ഊthe container, cut a double cross into it, all the way through. Cover again
਀愀渀搀 氀攀琀 猀琀愀渀搀 昀漀爀 ㈀ⴀ㌀ 栀漀甀爀猀 洀漀爀攀⸀ 䌀栀攀挀欀 椀昀 琀栀攀 猀欀礀爀 愀渀搀 爀攀洀漀瘀攀 琀栀攀 氀椀搀 椀昀 椀琀ഊis well coagulated, else keep it covered a little longer. Refrigerate
਀漀瘀攀爀渀椀最栀琀⸀ഊSpread a cheesecloth over a large colander and place it over a bowl. Pour or
਀猀瀀漀漀渀 琀栀攀 猀欀礀爀 椀渀琀漀 琀栀攀 挀漀氀愀渀搀攀爀⸀ 吀椀攀 琀栀攀 挀漀爀渀攀爀猀 漀昀 琀栀攀 挀栀攀攀猀攀挀氀漀琀栀ഊtogether, hang it over a bowl and let the skyr drain for 8-12 hours, until
਀昀愀椀爀氀礀 昀椀爀洀⸀ഊThe final stage used to be to weigh the skyr down for a few hours to drain
਀椀琀 攀瘀攀渀 昀甀爀琀栀攀爀 戀甀琀 琀栀愀琀 椀猀 爀愀爀攀氀礀 搀漀渀攀 渀漀眀⸀ഊWhen the skyr is to be served, it is whipped until smooth and diluted with
਀洀椀氀欀 椀昀 椀琀 椀猀 瘀攀爀礀 琀栀椀挀欀⸀ 匀漀洀攀 猀甀最愀爀 椀猀 甀猀甀愀氀氀礀 愀搀搀攀搀 愀渀搀 椀琀 椀猀 猀攀爀瘀攀搀 眀椀琀栀ഊmore sugar and milk or a mixture of milk and cream. Berries or fruit are a
਀最漀漀搀 愀挀挀漀洀瀀愀渀椀洀攀渀琀⸀ഊ
਀䴀漀猀琀 䤀挀攀氀愀渀搀攀爀猀 攀愀琀 猀欀礀爀 愀猀 愀 搀攀猀猀攀爀琀 漀爀 愀猀 愀 猀眀攀攀琀 戀爀攀愀欀昀愀猀琀 漀爀 氀甀渀挀栀 搀椀猀栀ഊbut it was formerly used in other ways too (stirred into soups, for
਀椀渀猀琀愀渀挀攀⤀ 愀渀搀 椀洀愀最椀渀愀琀椀瘀攀 挀漀漀欀猀 栀愀瘀攀 戀攀攀渀 昀椀渀搀椀渀最 渀攀眀 眀愀礀猀 琀漀 甀猀攀 椀琀 椀渀ഊlater years. It can for instance be mixed with garlic, herbs and spices and
਀甀猀攀搀 愀猀 愀 搀椀瀀 ⠀琀爀礀 洀愀欀椀渀最 䜀爀攀攀欀 琀稀愀琀稀椀欀椀 眀椀琀栀 猀欀礀爀Ⰰ 昀漀爀 椀渀猀琀愀渀挀攀⤀⸀ 䤀琀 挀愀渀 戀攀ഊused in breads and cakes and skyr-cakes, similar to cheesecakes, are
਀搀攀氀椀挀椀漀甀猀⸀ഊ
਀ഊFrom: lilinah at earthlink.net
਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㌀ 䘀攀戀 ㈀　　㈀ 　㠀㨀㔀㈀㨀㔀㈀ ⴀ　㠀　　ഊTo: sca-cooks at ansteorra.org
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䴀椀搀搀氀攀 䔀愀猀琀攀爀渀 䘀漀漀搀ഊ
਀䨀愀椀洀攀 䐀攀挀氀攀琀 㰀樀樀搀攀挀氀攀琀 愀琀 礀愀栀漀漀⸀挀漀洀㸀 眀爀漀琀攀㨀ഊ>Question concerning yogurt in Middle Eastern period dishes.  I was under the
਀㸀椀洀瀀爀攀猀猀椀漀渀 琀栀愀琀 礀漀最甀爀琀 戀愀挀欀 琀栀攀渀 眀愀猀 洀漀爀攀 氀椀欀攀 猀漀甀爀 挀爀攀愀洀 琀漀搀愀礀㼀  䤀猀 琀栀愀琀ഊ>correct?  My ex-father in law is from the Middle East and he always said
਀㸀琀栀愀琀 琀栀攀 礀漀最甀爀琀 栀攀爀攀 眀愀猀 渀漀琀 猀琀爀漀渀最 漀爀 琀栀椀挀欀 攀渀漀甀最栀⸀ഊ
਀愀⤀ 䤀✀洀 最甀攀猀猀椀渀最 礀漀甀爀 攀砀ⴀ昀愀琀栀攀爀ⴀ椀渀ⴀ氀愀眀 眀愀猀 昀爀漀洀 琀栀攀 䰀攀瘀愀渀琀⸀ 吀栀攀ഊproduct he was talking about was probably Labna/Lebneh/Lebni (note
਀琀栀愀琀 琀栀攀 瀀爀漀渀甀渀挀椀愀琀椀漀渀 漀昀 琀栀攀 䄀爀愀戀椀挀 眀漀爀搀猀 挀愀渀 瘀愀爀礀 愀 戀椀琀 昀爀漀洀ഊculture to culture, and romanizations can vary as well), which is
਀洀愀搀攀 昀爀漀洀 礀漀最甀爀琀Ⰰ 戀甀琀 椀猀渀✀琀 礀漀最甀爀琀⸀ 吀栀攀 倀攀爀猀椀愀渀 礀漀最甀爀琀 椀✀瘀攀 栀愀搀 栀愀猀ഊbeen more like Pavel's and not at all like lebneh.
਀ഊOne way to make lebneh is get some cheese cloth and line in a bowl so
਀琀栀攀爀攀 愀爀攀 猀攀瘀攀爀愀氀 氀愀礀攀爀猀⸀ 吀栀攀渀 琀愀欀攀 琀栀愀琀 攀砀挀攀氀氀攀渀琀 焀甀愀氀椀琀礀Ⰰ 瀀甀爀攀Ⰰഊwhole milk yogurt (see my description below) and dump it into the
਀挀攀渀琀攀爀 漀昀 琀栀攀 挀栀攀攀猀攀 挀氀漀琀栀⸀ 倀甀氀氀 甀瀀 琀栀攀 攀搀最攀猀 愀渀搀 挀漀爀渀攀爀猀 漀昀 琀栀攀ഊcheesecloth around the yogurt and tie it shut. Then hang it up (some
਀昀漀氀欀猀 琀椀攀 椀琀 琀漀 琀栀攀 欀椀琀挀栀攀渀 猀椀渀欀 猀瀀漀甀琀⤀ 猀漀 琀栀愀琀 琀栀攀 氀椀焀甀椀搀⼀眀愀琀攀爀⼀眀栀攀礀ഊgradually drains out of the yogurt and into the bowl. Some folks
਀氀攀愀瘀攀 椀琀 漀瘀攀爀渀椀最栀琀Ⰰ 猀漀洀攀 昀漀氀欀猀 昀攀眀攀爀 栀漀甀爀猀⸀ 䤀琀 猀栀漀甀氀搀 戀攀 琀栀椀挀欀攀爀 琀栀愀渀ഊsour cream - all the lebneh i've had, both commercially and homemade,
਀栀愀猀 戀攀攀渀 搀攀渀猀攀爀 琀栀愀渀 挀漀洀洀攀爀挀椀愀氀 猀漀甀爀 挀爀攀愀洀⸀ഊ
਀夀漀甀 挀愀渀 搀爀椀渀欀 琀栀攀 眀栀攀礀 愀昀琀攀爀眀愀爀搀猀 昀漀爀 愀 爀攀昀爀攀猀栀椀渀最 猀漀爀琀 漀昀 戀甀琀琀攀爀洀椀氀欀ഊdrink, although it will be thinner than buttermilk - most commercial
਀戀甀琀琀攀爀洀椀氀欀 椀猀 洀愀搀攀 漀昀 挀甀氀琀甀爀攀搀 洀椀氀欀 愀渀礀眀愀礀Ⰰ 愀氀琀栀漀甀最栀 猀漀洀攀琀椀洀攀猀 礀漀甀ഊcan find real churned buttermilk.
਀ഊb) we don't known exactly what "period" Near Eastern yogurt was like.
਀ഊI just use regular yogurt, Pavel's Russian-Style Whole Milk Yogurt
਀⸀⸀⸀眀攀氀氀Ⰰ 椀渀 猀漀洀攀 眀愀礀猀 椀琀 椀猀渀✀琀 爀攀最甀氀愀爀Ⰰ 猀椀渀挀攀Ⰰ 甀渀氀椀欀攀 洀漀猀琀 戀爀愀渀搀猀Ⰰ 椀琀ഊhas no stabilizers added, being made exclusively of milk and yogurt
਀挀甀氀琀甀爀攀猀⸀ 䤀 挀漀渀猀椀搀攀爀 琀栀椀猀 琀栀攀 瘀攀爀礀 戀攀猀琀 礀漀最甀爀琀⸀ 䤀 猀甀猀瀀攀挀琀 琀栀愀琀 昀漀爀ഊaverage American taste it will be too tangy, but it is excellent for
਀挀漀漀欀椀渀最⸀ഊ
਀䤀 眀漀甀氀搀 愀搀搀 琀栀愀琀 椀渀 洀礀 攀砀瀀攀爀椀攀渀挀攀 挀漀漀欀椀渀最 ∀瀀攀爀椀漀搀∀ 一攀愀爀 䔀愀猀琀攀爀渀ഊdishes that contain yogurt, the flavor is, in my opinion, much better
਀眀椀琀栀 眀栀漀氀攀 洀椀氀欀 礀漀最甀爀琀 爀愀琀栀攀爀 琀栀愀渀 眀椀琀栀 猀漀洀攀 爀攀搀甀挀攀搀 昀愀琀 瘀攀爀猀椀漀渀⸀ 䤀ഊcan taste/feel the difference. And i noticed a difference between the
਀猀愀洀攀 爀攀挀椀瀀攀 洀愀搀攀 眀椀琀栀 倀愀瘀攀氀✀猀 愀渀搀 眀椀琀栀 猀漀洀攀 漀琀栀攀爀 戀爀愀渀搀 漀昀 礀漀最甀爀琀⸀ഊPavel's is a local (SF Bay Area) brand, but i imagine that other
਀爀攀最椀漀渀猀 栀愀瘀攀 愀 戀爀愀渀搀 漀昀 栀椀最栀 焀甀愀氀椀琀礀 礀漀最甀爀琀 洀愀搀攀 眀椀琀栀漀甀琀 愀搀搀攀搀ഊstabilizers.
਀ഊOf course, anyone who has had *real* cream cheese, not that nasty
਀最甀洀洀礀 ∀倀栀椀氀愀搀攀氀瀀栀椀愀∀ 戀爀愀渀搀 猀琀甀昀昀Ⰰ 挀愀渀 最甀攀猀猀 愀琀 猀漀洀攀 漀昀 琀栀攀ഊdifferences in texture between pure milk products and products
਀琀栀椀挀欀攀渀攀搀 眀椀琀栀 猀琀愀戀椀氀椀稀攀爀猀Ⰰ 渀漀 洀愀琀琀攀爀 栀漀眀 渀愀琀甀爀愀氀 琀栀漀猀攀 琀栀椀挀欀攀渀攀爀猀ഊand stabilizers are.
਀ഊAs for tanginess that some other posters have mentioned: I am certain
਀琀栀愀琀 洀漀搀攀爀渀 䄀洀攀爀椀挀愀渀 礀漀最甀爀琀猀 ⠀漀爀 琀栀攀 戀愀挀椀氀氀椀 琀栀愀琀 瀀爀漀搀甀挀攀 琀栀攀 礀漀最甀爀琀⤀ഊare processed in such as way as to make them less sour, since even
਀琀栀攀 甀渀猀眀攀攀琀攀渀攀搀 戀爀愀渀搀猀 愀爀攀 瘀攀爀礀 戀氀愀渀搀 愀渀搀 氀愀挀欀椀渀最 椀渀 琀栀攀 愀瀀瀀爀漀瀀爀椀愀琀攀ഊtang that yogurt ought to have, even many unsweetened "health food"
਀戀爀愀渀搀猀 ⠀䌀漀渀琀椀渀攀渀琀愀氀㼀 䘀攀栀℀⤀⸀ 吀栀攀 䈀甀氀最愀爀椀愀渀 礀漀最甀爀琀 椀 栀愀搀 眀栀攀渀 椀 氀椀瘀攀搀ഊin Indonesia (imported from Bulgaria in narrow glass bottles) was a
਀爀攀愀氀 攀礀攀ⴀ漀瀀攀渀攀爀 ⴀ 愀渀搀 椀琀 眀愀猀 洀攀愀渀琀 琀漀 戀攀 搀爀甀渀欀Ⰰ 渀漀琀 攀愀琀攀渀 眀椀琀栀 愀ഊspoon.
਀ഊAnahita
਀ഊ
਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀㄀ 一漀瘀 ㈀　　㌀ ㄀㌀㨀㐀㌀㨀㔀㌀ ⴀ　㠀　　ഊFrom: Susan Fox-Davis <selene at earthlink.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀欀礀爀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊSharon Gordon wrote:
਀㸀 䐀漀攀猀 愀渀礀漀渀攀 愀瘀攀 愀 爀攀猀漀甀爀挀攀 昀漀爀 昀爀攀猀栀 猀欀礀爀 漀爀 瀀漀眀搀攀爀攀搀 猀欀礀爀 挀甀氀琀甀爀攀 椀渀 ഊ> the US or Canada?
਀㸀ഊ> I've seen the recipes for substitutes if you can't the actual skyr, but
਀㸀 眀漀渀搀攀爀攀搀 椀昀 琀栀攀 爀攀愀氀 琀栀椀渀最 椀猀 愀瘀愀椀氀愀戀氀攀㼀ഊ>
਀㸀 匀栀愀爀漀渀ഊ> gordonse at one.net
਀ഊApparently, live culture sour cream or buttermilk will do, according to
਀琀栀椀猀 瀀愀最攀㨀ഊhttp://www.isholf.is/gullis/jo/Miscellaneous.htm
਀ഊSelene C.
਀ഊ
਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀㄀ 一漀瘀 ㈀　　㌀ ㄀㘀㨀㄀㔀㨀㄀㘀 ⴀ　㘀　　ഊFrom: Robert Downie <rdownie at mb.sympatico.ca>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀欀礀爀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊSharon Gordon wrote:
਀㸀 䐀漀攀猀 愀渀礀漀渀攀 栀愀瘀攀 愀 爀攀猀漀甀爀挀攀 昀漀爀 昀爀攀猀栀 猀欀礀爀 漀爀 瀀漀眀搀攀爀攀搀 猀欀礀爀 挀甀氀琀甀爀攀 椀渀 ഊ> the US or Canada?
਀㸀ഊ> I've seen the recipes for substitutes if you can't the actual skyr, but
਀㸀 眀漀渀搀攀爀攀搀 椀昀 琀栀攀 爀攀愀氀 琀栀椀渀最 椀猀 愀瘀愀氀愀戀氀攀㼀ഊ>
਀㸀 匀栀愀爀漀渀ഊ> gordonse at one.net
਀ഊIt's available.  You just need to find a town near  you with a high
਀匀挀愀渀搀椀渀愀瘀椀愀渀 瀀漀瀀甀氀愀琀椀漀渀⸀  圀攀 最攀琀 漀甀爀猀 椀渀 䜀椀洀氀椀Ⰰ 䴀愀渀椀琀漀戀愀Ⰰ 眀栀椀挀栀 椀猀 栀愀渀搀礀 昀漀爀ഊfeasts, since our September long weekend Event is held just outside 
਀䜀椀氀椀⸀ഊ
਀䘀愀攀爀椀猀愀ഊ
਀ഊDate: Wed, 12 Nov 2003 16:30:27 -0500
਀䘀爀漀洀㨀 爀愀渀瘀愀椀最 愀琀 挀漀氀甀洀戀甀猀⸀爀爀⸀挀漀洀ഊSubject: Re: [Sca-cooks] Skyr
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀㸀 䐀漀攀猀 愀渀礀漀渀攀 栀愀瘀攀 愀 爀攀猀漀甀爀挀攀 昀漀爀 昀爀攀猀栀 猀欀礀爀 漀爀 瀀漀眀搀攀爀攀搀 猀欀礀爀 挀甀氀琀甀爀攀 椀渀 ഊ> the US or Canada?
਀㸀ഊ> I've seen the recipes for substitutes if you can't the actual skyr, but
਀㸀 眀漀渀搀攀爀攀搀 椀昀 琀栀攀 爀攀愀氀 琀栀椀渀最 椀猀 愀瘀愀椀氀愀戀氀攀㼀ഊ
਀栀琀琀瀀㨀⼀⼀眀眀眀⸀漀眀氀猀瀀爀椀渀最猀⸀挀漀洀⼀䔀甀爀漀瀀攀愀渀䌀甀椀猀椀渀攀猀⼀椀挀攀氀愀渀搀⸀栀琀洀氀ഊ
਀吀椀琀氀攀㨀 䤀挀攀氀愀渀搀椀挀 䌀甀爀搀猀 ⠀匀欀礀爀⤀ഊ   Categories: Icelandic, Dairy
਀        夀椀攀氀搀㨀 㠀 猀攀爀瘀椀渀最猀ഊ
਀        㐀 焀琀 䴀椀氀欀ഊ      1/2 pt Sour cream
਀      ㄀⼀㈀    刀攀渀渀攀琀 琀愀戀氀攀琀ഊ
਀    吀栀攀 洀椀氀欀 椀猀 戀爀漀甀最栀琀 琀漀 愀 戀漀椀氀 眀椀琀栀漀甀琀 戀甀爀渀椀渀最 椀琀Ⰰ 愀渀搀 琀栀攀渀 挀漀漀氀攀搀 琀漀ഊ    blood heat (98F).  A cupful of the sour cream is whipped and mized
਀    眀椀琀栀 猀漀洀攀 漀昀 琀栀攀 洀椀氀欀 甀渀琀椀氀 琀栀椀渀 愀渀搀 猀洀漀漀琀栀㨀  琀栀攀渀 椀琀 椀猀 瀀漀甀爀攀搀 椀渀琀漀ഊ    the milk.  At the same time, one-half rennet tablet is dissolved in a
਀    氀椀琀琀氀攀 挀漀氀搀 眀愀琀攀爀 ⠀愀戀漀甀琀 愀 琀愀戀氀攀猀瀀漀漀渀昀甀氀⤀ 愀渀搀 瀀漀甀爀攀搀 椀渀琀漀 琀栀攀 洀椀氀欀Ⰰഊ    which is stirred to mix the ingredients.  The mixture is allowed to
਀    猀琀愀渀搀 愀琀 爀漀漀洀 琀攀洀瀀攀爀愀琀甀爀攀 昀漀爀 ㈀㐀 栀漀甀爀猀⸀ഊ
਀    吀栀攀渀 琀栀攀 猀欀礀爀 椀猀 猀挀漀漀瀀攀搀 昀爀漀洀 琀栀攀 瀀漀琀 愀渀搀 猀琀爀愀椀渀攀搀 最爀愀搀甀愀氀氀礀 琀栀爀漀甀最栀 ഊa
਀    昀椀渀攀 氀椀渀攀渀 猀椀攀瘀攀 ⠀猀攀瘀攀爀愀氀 氀愀礀攀爀猀 漀昀 挀栀攀攀猀攀挀氀漀琀栀 洀愀礀 戀攀 甀猀攀搀 椀渀猀琀攀愀搀⤀⸀ഊ    It is thus separated from the whey.  The skyr which is left in the
਀    猀椀攀瘀攀 猀栀漀甀氀搀 戀攀 愀戀漀甀琀 愀猀 琀栀椀挀欀 愀猀 椀挀攀 挀爀攀愀洀⸀  䘀漀甀爀 焀甀愀爀琀猀 漀昀 洀椀氀欀ഊ    should make about one and a half quarts of skyr.
਀ഊ    When serving, whip skyr well with a spoon or whipper to a smooth
਀    椀挀攀ⴀ挀爀攀愀洀ⴀ氀椀欀攀 挀漀渀猀椀猀琀攀渀挀礀⸀  吀栀攀 挀漀渀猀椀猀琀攀渀挀礀 猀栀漀甀氀搀 渀漀琀 戀攀 最爀愀椀渀礀 漀爀ഊ    like cottage cheese.
਀ഊ    Icelanders eat skyr as a dessert with sugar or cream.  (Or fruit.)
਀ഊ    (from THE COMPLETE SCANDINAVIAN COOKBOOK, Alice B. Johnson)
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㈀ 一漀瘀 ㈀　　㌀ ㄀㐀㨀　㔀㨀㐀㄀ ⴀ　㠀　　 ⠀倀匀吀⤀ഊFrom: Kathleen Madsen <kmadsen12000 at yahoo.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀欀礀爀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊI discovered when I first started making my own cheese
਀琀栀愀琀 洀椀氀欀 猀挀漀爀挀栀攀猀 瘀攀爀礀 焀甀椀挀欀氀礀Ⰰ 愀琀 愀 洀甀挀栀 氀漀眀攀爀ഊtemperature than most people expect.  I recommend
਀猀琀椀爀爀椀渀最 琀栀攀 洀椀氀欀 挀漀渀猀琀愀渀琀氀礀 漀渀挀攀 椀琀 爀攀愀挀栀攀猀 ㄀㈀　ഊdegrees F.  It makes for *much* easier cleanup, and
਀氀攀猀猀 愀最最爀愀瘀愀琀椀漀渀⸀ഊ
਀䔀椀戀栀氀椀渀ഊ
਀ⴀⴀⴀ 爀愀渀瘀愀椀最 愀琀 挀漀氀甀洀戀甀猀⸀爀爀⸀挀漀洀 眀爀漀琀攀㨀ഊ>> Does anyone have a resource for fresh skyr or
਀㸀 瀀漀眀搀攀爀攀搀 猀欀礀爀 挀甀氀琀甀爀攀 椀渀 琀栀攀ഊ>> US or Canada?
਀㸀㸀ഊ>> I've seen the recipes for substitutes if you can't the actual skyr, but
਀㸀㸀 眀漀渀搀攀爀攀搀 椀昀 琀栀攀 爀攀愀氀 琀栀椀渀最 椀猀 愀瘀愀椀氀愀戀氀攀㼀ഊ>
਀栀琀琀瀀㨀⼀⼀眀眀眀⸀漀眀氀猀瀀爀椀渀最猀⸀挀漀洀⼀䔀甀爀漀瀀攀愀渀䌀甀椀猀椀渀攀猀⼀椀挀攀氀愀渀搀⸀栀琀洀氀ഊ>
਀㸀 吀椀琀氀攀㨀 䤀挀攀氀愀渀搀椀挀 䌀甀爀搀猀 ⠀匀欀礀爀⤀ഊ>   Categories: Icelandic, Dairy
਀㸀        夀椀攀氀搀㨀 㠀 猀攀爀瘀椀渀最猀ഊ>
਀㸀        㐀 焀琀 䴀椀氀欀ഊ>      1/2 pt Sour cream
਀㸀      ㄀⼀㈀    刀攀渀渀攀琀 琀愀戀氀攀琀ഊ
਀ഊDate: Sat, 15 Nov 2003 14:40:34 -0600 (CST)
਀䘀爀漀洀㨀 ∀倀椀砀攀氀Ⰰ 䜀漀搀搀攀猀猀 愀渀搀 儀甀攀攀渀∀ 㰀瀀椀砀攀氀 愀琀 栀甀渀搀爀攀搀ⴀ愀挀爀攀ⴀ眀漀漀搀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Darioles recipe
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀伀渀 匀愀琀Ⰰ ㄀㔀 一漀瘀 ㈀　　㌀Ⰰ 䄀氀攀砀 䌀氀愀爀欀 眀爀漀琀攀㨀ഊ> At 12:35 AM 11/15/2003 -0600, Stefan wrote:
਀㸀㸀 䠀漀眀攀瘀攀爀Ⰰ 爀愀琀栀攀爀 琀栀愀渀 愀氀洀漀渀搀 洀椀氀欀 䤀✀洀 眀漀渀搀攀爀椀渀最 椀昀 琀栀椀猀 爀攀氀氀礀 搀漀攀猀 洀攀愀渀ഊ>> almond cream as we discussed recently. . . .
਀㸀ഊ> That's a good question. I've just now gone over a bunch of recipes and
਀㸀 昀漀甀渀搀 攀愀挀栀 漀昀 琀栀攀 昀漀氀氀漀眀椀渀最 琀礀瀀攀猀 漀昀 昀椀氀氀椀渀最㨀ഊ>   1. wine, broth, cream, and egg yolks (2FCCB p. 47, p. 53, p. 5)
਀㸀   ㈀⸀ 瀀椀欀攀Ⰰ 愀氀洀漀渀搀 洀椀氀欀Ⰰ 挀栀攀攀猀攀Ⰰ 愀渀搀 攀最最猀 ⠀漀爀 洀愀礀戀攀 琀栀椀挀欀 愀氀洀漀渀搀 洀椀氀欀ഊ> etc.??) (2FCCB p. 47)
਀㸀   ㌀⸀ 洀椀氀欀Ⰰ 昀愀琀 昀爀漀洀 戀爀漀琀栀Ⰰ 愀渀搀 攀最最猀 ⠀㈀䘀䌀䌀䈀 瀀瀀⸀ 㔀㔀ⴀ㘀⤀ഊ>   4. fresh curds with the whey wrung out, and egg yolks (2FCCB p. 56)
਀㸀   㔀⸀ 愀氀洀漀渀搀 洀椀氀欀 洀愀搀攀 眀椀琀栀 眀渀攀Ⰰ 洀椀渀挀攀搀 昀椀猀栀Ⰰ 挀甀爀爀愀渀琀猀Ⰰ 愀渀搀 洀椀渀挀攀搀 戀爀攀愀搀ഊ> (Noble Book off Cookry p. 56)
਀㸀   㘀⸀ 挀爀攀愀洀 漀昀 挀漀眀 洀椀氀欀 漀爀 漀昀 愀氀洀漀渀搀猀Ⰰ 愀渀搀 攀最最猀 ⠀䘀漀爀洀攀 漀昀 䌀甀爀礀 椀渀  ഊ> _Curye on Inglysch_, p. 141)
਀㸀   㜀⸀ 挀爀攀愀洀 漀昀 愀氀洀漀渀搀猀 漀爀 漀昀 挀漀眀 洀椀氀欀Ⰰ 愀渀搀 攀最最猀 ⠀䄀渀挀椀攀渀琀 䌀漀漀欀攀爀礀Ⰰ 瀀⸀ 㐀㐀㌀⤀ഊ>   8. fat cheese and eggs (ibid.)
਀㸀ഊ> 2FCCB: Two Fifteenth-Century Cookery-Books, at
਀㸀 栀琀琀瀀㨀⼀⼀眀眀眀⸀栀琀椀⸀甀洀椀挀栀⸀攀搀甀⼀挀最椀⼀挀⼀挀洀攀⼀挀洀攀ⴀ ഊ> idx?type=HTML&rgn=TEI.2&byte=3356093 .
਀㸀ഊ> I had assumed some years ago that the Forme of Cury recipe could reasonaly
਀㸀 戀攀 椀渀琀攀爀瀀爀攀琀攀搀 愀猀 洀攀愀渀椀渀最 愀氀洀漀渀搀 洀椀氀欀Ⰰ 琀栀攀 眀漀爀搀 挀爀攀愀洀 栀愀瘀椀渀最 戀攀攀渀  挀栀漀猀攀渀 琀漀ഊ> refer to cow milk and used only loosely with reference to the almonds. But
਀㸀 椀琀 氀漀漀欀猀 愀 戀椀琀 搀椀昀昀攀爀攀渀琀 眀栀攀渀 挀漀洀瀀愀爀攀搀 眀椀琀栀 琀栀攀 䄀渀挀椀攀渀琀 䌀漀漀欀攀爀礀 爀攀挀椀瀀攀Ⰰഊ> which is the ost similar one that I've found. The latter links the words
਀㸀 挀爀攀愀洀 愀渀搀 愀氀洀漀渀搀猀 洀漀爀攀 挀氀漀猀攀氀礀 琀漀 攀愀挀栀 漀琀栀攀爀 愀渀搀 琀栀攀渀 猀愀礀猀 琀栀愀琀 昀愀琀 挀栀攀攀猀攀ഊ> can also be used.
਀㸀ഊ> All of these recipes call for one or more out of cream, milk with added
਀㸀 昀愀琀Ⰰ 愀氀洀漀渀搀 椀氀欀Ⰰ 漀爀 挀栀攀攀猀攀⼀挀甀爀搀猀⸀ 匀漀 戀漀琀栀 愀氀洀漀渀搀 洀椀氀欀 愀渀搀 挀爀攀愀洀 漀昀 愀氀洀漀渀搀猀ഊ> would give results similar to at least one of the other ingredients. In the
਀㸀 䘀漀爀洀攀 漀昀 䌀甀爀礀 椀琀✀猀 渀漀琀 猀漀 漀戀瘀椀漀甀猀 琀栀愀琀 挀爀攀愀洀 漀昀 愀氀洀漀渀搀猀 椀猀 椀渀琀攀渀搀攀搀Ⰰഊ> because it is called for as an alernative to cream of cow milk, which is a
਀㸀 爀甀渀渀礀 氀椀焀甀椀搀 爀愀琀栀攀爀 琀栀愀渀 愀 挀甀爀搀⸀ 匀椀渀挀攀 琀栀攀 愀氀洀漀渀搀 椀渀最爀攀搀椀攀渀琀 椀渀 䄀渀挀椀攀渀琀ഊ> Cookery takes the place of either cream or fat cheese, it is less
਀㸀 猀甀爀瀀爀椀猀椀渀最 琀栀愀琀 椀琀 椀猀 挀愀氀氀攀搀 昀漀爀 愀猀 挀爀攀愀洀 漀昀 愀氀洀漀渀搀猀⸀ഊ
਀䠀愀瘀攀 礀漀甀 攀攀爀 搀攀愀氀琀 眀椀琀栀 洀椀氀欀 瀀爀漀搀甀挀琀椀漀渀 昀椀爀猀琀ⴀ栀愀渀搀㼀 䈀礀 琀栀椀猀 䤀 洀攀愀渀ഊmilking the cow (who is not a modern Holstein-Frisian), letting the cream
਀爀椀猀攀Ⰰ 猀欀椀洀洀椀渀最 漀昀昀 琀栀攀 挀爀攀愀洀Ⰰ 攀琀挀⸀ 刀攀愀氀 挀爀攀愀洀Ⰰ 琀栀攀 猀琀甀昀昀 琀栀愀琀 礀漀甀 最攀琀 眀栀攀渀ഊyou skim milk that's been let rest after milking (it comes out of the cow
਀昀爀攀猀栀氀礀 栀漀洀漀最攀渀椀稀攀搀⤀Ⰰ 椀猀 氀攀猀猀 愀 爀甀渀渀礀 氀椀焀甀椀搀 愀渀搀 洀漀爀攀 漀昀 愀 猀漀洀攀眀栀愀琀 昀氀甀椀搀ഊsolid. If you let it sit long enough, it's more like the consistency of
਀猀漀甀爀 挀爀攀愀洀 琀栀愀渀 琀栀攀 猀琀甀昀昀 礀漀甀 最攀琀 椀渀 挀愀爀琀漀渀猀 愀琀 琀栀攀 最爀漀挀攀爀礀 猀琀漀爀攀⸀ 䤀琀✀猀ഊnot a curd, but it's awfully thick.
਀ഊMy aunt and uncle had Jerseys, which are a lot closer to what they had in
਀瀀攀爀椀漀搀 琀栀愀渀 洀漀搀攀爀渀 䠀漀氀猀琀攀椀渀ⴀ䘀爀椀猀椀愀渀猀 ⠀琀栀攀 戀氀愀挀欀 愀渀搀 眀栀椀琀攀 昀愀挀琀漀爀礀 挀漀眀猀 眀栀漀ഊproduce tens of gallons a day). A Jersey will usually produce (IIRC) 5-
਀最愀氀氀漀渀猀 漀昀 洀椀氀欀 眀栀椀挀栀 椀猀 愀 氀漀琀 栀椀最栀攀爀 椀渀 昀愀琀 挀漀渀琀攀渀琀Ⰰ 戀漀琀栀 洀椀氀欀 愀渀搀ഊbutter fat, than commercial milk. The cream that we skimmed off the top
਀眀愀猀 瘀攀爀礀 瘀攀爀礀 琀栀椀挀欀⸀ഊ
਀倀攀爀椀漀搀 挀漀眀猀 瀀爀漀搀甀挀攀搀 爀椀挀栀攀爀 洀椀氀欀 愀渀搀 挀爀攀愀洀 琀栀愀渀 眀栀愀琀 眀攀 最攀琀 椀渀 琀栀攀 猀琀漀爀攀⸀ഊLess of it, but richer. Modern dairy herds have been "improved" to produce
਀栀椀最栀攀爀 礀椀攀氀搀猀 漀昀 洀椀氀欀 眀椀琀栀 愀 氀漀眀攀爀 昀愀琀 挀漀渀琀攀渀琀 昀漀爀 昀椀渀愀渀挀椀愀氀 爀攀愀猀漀渀猀⸀ഊ
਀㸀 吀漀 最攀琀 戀愀挀欀 琀漀 猀愀昀昀爀漀渀Ⰰ 琀栀攀 爀攀挀椀瀀攀 琀礀瀀攀猀 氀椀猀琀攀搀 愀戀漀瘀攀 琀栀愀琀 挀愀氀氀 昀漀爀 猀愀昀昀爀漀渀ഊ> are 1, 3, 5 & 6 (and optionally, implid by the list of possible colors, 8
਀㸀 愀渀搀 瀀爀漀戀愀戀氀礀 愀氀猀漀 㜀⤀⸀ഊ>
਀㸀 䠀攀渀爀礀 漀昀 䴀愀氀搀漀渀⼀䄀氀攀砀 䌀氀愀爀欀ഊ
਀䴀愀爀最愀爀攀琀Ⰰ 昀甀氀氀 漀昀 爀愀渀搀漀洀 琀爀椀瘀椀愀 愀戀漀甀琀 挀漀眀猀 琀漀搀愀礀ഊ
਀ഊDate: Wed, 7 Jan 2004 01:59:39 -0500
਀䘀爀漀洀㨀 ∀䌀愀爀瀀攀爀Ⰰ 刀愀挀栀攀氀∀ 㰀爀愀挀栀攀氀⸀挀愀爀瀀攀爀 愀琀 栀瀀⸀挀漀洀㸀ഊSubject: [Sca-cooks] (no subject)
਀吀漀㨀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ  
਀    䤀 最漀琀 琀栀攀猀攀 椀渀猀琀爀甀挀琀椀漀渀猀 昀漀爀 洀愀欀椀渀最 礀漀甀爀 漀眀渀 挀氀漀琀琀攀搀 挀爀攀愀洀 戀甀琀 䤀ഊhave no idea where I would find
਀甀渀瀀愀猀琀攀甀爀椀稀攀搀 挀爀攀愀洀⸀   䄀渀礀 椀搀攀愀猀㼀 䄀渀搀 搀漀攀猀 琀栀椀猀 猀漀甀渀搀 爀椀最栀琀㼀 䤀✀瘀攀 渀攀瘀攀爀ഊencountered the let sit out 
਀椀渀猀琀爀甀挀琀椀漀渀 戀攀昀漀爀攀⸀  ഊ  
਀   䤀渀 眀椀渀琀攀爀Ⰰ 氀攀琀 昀爀攀猀栀Ⰰ 甀渀瀀愀猀琀攀甀爀椀稀攀搀 挀爀攀愀洀 猀琀愀渀搀 ㄀㈀ 栀漀甀爀猀Ⰰ ⠀椀渀 猀甀洀洀攀爀Ⰰഊ   about 6 hours) in a heat-proof dish.  Then put the cream on to heat -
਀   琀栀攀 氀漀眀攀爀 琀栀攀 栀攀愀琀 琀栀攀 戀攀琀琀攀爀⸀  䤀琀 洀甀猀琀 渀攀瘀攀爀 戀漀椀氀Ⰰ 愀猀 琀栀椀猀 眀椀氀氀ഊ   coagulate the albumen and ruin everything.  When small rings or
਀   甀渀搀甀氀愀琀椀漀渀猀 昀漀爀洀 漀渀 琀栀攀 猀甀爀昀愀挀攀Ⰰ 琀栀攀 挀爀攀愀洀 椀猀 猀甀昀昀椀挀椀攀渀琀氀礀 猀挀愀氀搀攀搀⸀ഊ   Remove at once from heat and store in a cold place at least 12 hours.
਀   吀栀攀渀 猀欀椀洀 琀栀攀 琀栀椀挀欀Ⰰ 挀氀漀琀琀攀搀 挀爀攀愀洀 愀渀搀 猀攀爀瘀攀 椀琀 瘀攀爀礀 挀漀氀搀 愀猀 愀ഊ   garnish for berries, or spread on scones and top with jam.
਀ ഊElewyiss
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ 　㜀 䨀愀渀 ㈀　　㐀 ㄀　㨀㄀　㨀㄀㐀 ⴀ　㔀　　ഊFrom: Tara Sersen Boroson <tara at kolaviv.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 ⠀渀漀 猀甀戀樀攀挀琀⤀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊ>    I got these instructions for making your own clotted cream but I
਀㸀栀愀瘀攀 渀漀 椀搀攀愀 眀栀攀爀攀 䤀 眀漀甀氀搀 昀椀渀搀ഊ>unpasteurized cream.   Any ideas? And does this sound right? I've never
਀㸀攀渀挀漀甀渀琀攀爀攀搀 琀栀攀 氀攀琀 猀椀琀 漀甀琀 ഊ>instruction before.  
਀ഊYou skim it yourself  :)  Go here to find a local supplier of raw milk:  
਀眀眀眀⸀爀攀愀氀洀椀氀欀⸀漀爀最⸀  吀栀攀礀 栀愀瘀攀 氀椀猀琀椀渀最猀 戀礀 猀琀愀琀攀Ⰰ 戀甀琀 礀漀甀 栀愀瘀攀 琀漀 搀椀最 愀 ഊlittle (not an extremely well designed site...)
਀ഊ-Magdalena
਀ⴀⴀ ഊTara Sersen Boroson
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ 　㜀 䨀愀渀 ㈀　　㐀 ㄀㄀㨀　㌀㨀㄀㄀ ⴀ　㔀　　ഊFrom: Tara Sersen Boroson <tara at kolaviv.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 ⠀渀漀 猀甀戀樀攀挀琀⤀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊ>   In winter, let fresh, unpasteurized cream stand 12 hours, (in summer,
਀㸀   愀戀漀甀琀 㘀 栀漀甀爀猀⤀ 椀渀 愀 栀攀愀琀ⴀ瀀爀漀漀昀 搀椀猀栀⸀  吀栀攀渀 瀀甀琀 琀栀攀 挀爀攀愀洀 漀渀 琀漀 栀攀愀琀 ⴀഊ>   the lower the heat the better.  It must never boil, as this will
਀㸀   挀漀愀最甀氀愀琀攀 琀栀攀 愀氀戀甀洀攀渀 愀渀搀 爀甀椀渀 攀瘀攀爀礀琀栀椀渀最⸀ഊ
਀䔀爀洀⸀⸀⸀ 愀氀戀甀洀攀渀㼀  䄀氀戀甀洀攀渀 椀猀 愀 瀀爀漀琀攀椀渀 椀渀 攀最最 眀栀椀琀攀猀Ⰰ 渀漀琀 挀爀攀愀洀⸀  䤀琀✀猀 ഊfrequently the allergenic factor in eggs, so I'm pretty confident in 
਀猀愀礀椀渀最 琀栀愀琀 琀栀攀爀攀 椀猀 愀戀猀漀氀甀琀攀氀礀 渀漀渀攀 椀渀 洀椀氀欀 瀀爀漀搀甀挀琀猀⸀  䠀攀爀攀✀猀 愀 ഊbreakdown of the components of milk:
਀栀琀琀瀀㨀⼀⼀眀眀眀⸀猀椀甀⸀攀搀甀⼀縀琀眀㌀愀⼀㐀㌀㐀洀椀渀攀琀⸀栀琀洀ഊ
਀吀栀攀 瀀爀漀琀攀椀渀 琀栀愀琀 洀漀猀琀 瀀攀漀瀀氀攀 琀栀椀渀欀 漀昀 爀攀氀愀琀椀瘀攀 琀漀 洀椀氀欀 椀猀 挀愀猀攀椀渀 ⴀ 眀栀椀挀栀 ഊis the most common allergenic component of dairy.  I've never heard of 
਀挀愀猀攀椀渀 挀漀愀最甀氀愀琀椀渀最 椀渀 琀栀攀 猀愀洀攀 眀愀礀 愀猀 愀氀戀甀洀攀渀Ⰰ 猀漀 椀琀✀猀 渀漀琀 愀琀 愀氀氀 挀氀攀愀爀 ഊto me what this recipe is talking about...
਀ഊ-Magdalena
਀ⴀⴀ ഊTara Sersen Boroson
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ 　㜀 䨀愀渀 ㈀　　㐀 ㄀㐀㨀㈀　㨀　㠀 ⴀ　㘀　　ഊFrom: Robert Downie <rdownie at mb.sympatico.ca>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀挀氀漀琀琀攀搀 挀爀攀愀洀 ⠀眀愀猀 渀漀 猀甀戀樀攀挀琀⤀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊ"Carper, Rachel" wrote:
਀㸀  䄀渀搀 搀漀攀猀 琀栀椀猀 猀漀甀渀搀 爀椀最栀琀㼀 䤀✀瘀攀 渀攀瘀攀爀ഊ> encountered the let sit out
਀㸀 椀渀猀琀爀甀挀琀椀漀渀 戀攀昀漀爀攀⸀ഊ>
਀㸀    䤀渀 眀椀渀琀攀爀Ⰰ 氀攀琀 昀爀攀猀栀Ⰰ 甀渀瀀愀猀琀攀甀爀椀稀攀搀 挀爀攀愀洀 猀琀愀渀搀 ㄀㈀ 栀漀甀爀猀Ⰰ ⠀椀渀 猀甀洀洀攀爀Ⰰഊ>    about 6 hours) in a heat-proof dish.  Then put the cream on to heat -
਀㸀    琀栀攀 氀漀眀攀爀 琀栀攀 栀攀愀琀 琀栀攀 戀攀琀琀攀爀⸀  䤀琀 洀甀猀琀 渀攀瘀攀爀 戀漀椀氀Ⰰ 愀猀 琀栀椀猀 眀椀氀氀ഊ>    coagulate the albumen and ruin everything.
਀㸀ഊ> Elewyiss
਀ഊYup, it looks right.  Nothing new under the sun...
਀ഊHugh Plat's Delightes for Ladies 1603
਀ഊc23 clouted creame
਀吀愀欀攀 礀漀甀爀 洀椀氀欀攀 戀攀攀椀渀最 渀攀眀攀 洀椀氀欀攀搀Ⰰ 愀渀搀 瀀爀攀猀攀渀琀氀礀 猀攀琀 椀琀 瘀瀀漀渀 琀栀攀 昀椀爀攀 昀爀漀洀ഊmorning vntil the euening, but let it not seethe, and this is called my Lady
਀夀漀甀渀最猀 挀氀漀眀琀攀搀 挀爀攀愀洀攀⸀ഊ
਀吀栀攀 漀渀氀礀 琀栀椀渀最 渀漀琀 洀攀渀琀椀漀渀攀搀 椀渀 琀栀攀猀攀 椀渀猀琀爀甀挀琀椀漀渀猀 椀猀 琀栀攀 猀攀琀琀椀渀最 愀猀椀搀攀 琀漀ഊchill, but it was probably assumed everyone knew to do that.  I sometimes
਀眀漀渀搀攀爀 眀栀愀琀 琀栀攀 洀攀搀椀攀瘀愀氀 洀椀渀搀 眀漀甀氀搀 洀愀欀攀 漀昀 猀漀洀攀 漀昀 漀甀爀 洀漀搀攀爀渀 椀搀椀漀琀 瀀爀漀漀昀ഊcookbooks which detail _every_ single step!
਀ഊFaerisa
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀㤀 匀攀瀀 ㈀　　㐀 ㄀㈀㨀㄀㘀㨀㐀㌀ ⴀ　㜀　　ഊFrom: Susan Fox-Davis <selene at earthlink.net>
਀匀甀戀樀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䄀 焀甀攀猀琀椀漀渀 漀爀 琀眀漀⸀⸀⸀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊ> What was sour cream called in period? Was it used much? In what ways  
਀㸀 瀀爀椀渀挀椀瀀氀礀㼀ഊ>
਀㸀 圀栀攀渀 搀椀搀 琀栀攀 甀猀攀 漀昀 挀漀眀✀猀 洀椀氀欀 ⠀愀渀搀 挀爀攀愀洀⤀ 戀攀挀漀洀攀 挀漀洀洀漀渀 椀渀 挀漀漀欀椀渀最㼀ഊ>
਀㸀 䐀愀瘀椀搀 漀昀 䌀愀椀琀栀渀攀猀猀ഊ
਀䜀漀猀栀Ⰰ 琀栀愀琀✀猀 愀 最漀漀搀 焀甀攀猀琀椀漀渀⸀  䤀 猀栀漀甀氀搀 琀栀椀渀欀 琀栀愀琀 猀漀甀爀 挀爀攀愀洀 眀愀猀 渀漀琀 猀漀ഊmuch of an invention but an inevitability in any tribe that used animal
਀洀椀氀欀 愀琀 愀氀氀⸀  匀漀甀爀 挀爀攀愀洀 椀猀 樀甀猀琀 愀 猀琀攀瀀 漀渀 琀栀攀 眀愀礀 琀漀 挀栀甀爀渀椀渀最 戀甀琀琀攀爀Ⰰഊn'st-ce pas?    There is a discussion worth reading in the Florilegium:
਀  㰀栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最⼀昀椀氀攀猀⼀䘀伀伀䐀⼀搀愀椀爀礀ⴀ瀀爀漀搀ⴀ洀猀最⸀栀琀洀氀㸀ഊ
਀䄀 焀甀椀挀欀 猀甀爀昀 琀栀爀漀甀最栀 䜀漀漀最氀攀 猀栀漀眀猀 琀栀愀琀 琀栀攀 眀漀爀搀 ∀猀洀攀琀愀渀椀欀∀ 猀栀漀眀猀 甀瀀 椀渀ഊthe Domostroi in a creamy context, whereas the moden Russian word for
਀∀猀漀甀爀 挀爀攀愀洀∀ 椀猀 ∀猀洀攀琀愀渀愀∀⸀ഊ  <http://medievalrussia.freeservers.com/food-cabbage.html>
਀ഊ  Yogurt, a soured milk, appears in al-Baghdadi, that's dated 1220 if
਀椀琀✀猀 愀 猀漀氀椀搀 搀漀挀甀洀攀渀琀愀琀椀漀渀 搀愀琀攀 礀漀甀 渀攀攀搀⸀  匀攀攀 栀攀爀攀Ⰰ 猀漀洀攀 琀爀愀渀猀氀愀琀攀搀 愀渀搀ഊredaced recipes in Caridoc's Miscellany:
਀  㰀栀琀琀瀀㨀⼀⼀眀眀眀⸀瀀戀洀⸀挀漀洀⼀縀氀椀渀搀愀栀氀⼀挀愀爀椀愀搀漀挀⼀椀猀氀愀洀椀挀开眀漀开瘀攀最最椀攀猀⸀栀琀洀氀㸀ഊ
਀伀琀栀攀爀 琀攀爀洀猀 眀漀爀琀栀 挀漀渀猀椀搀攀爀椀渀最㨀  䬀攀昀椀爀Ⰰ 氀愀戀渀愀Ⰰ 琀愀栀渀Ⰰ 攀琀挀⸀  䈀甀琀 䤀 搀漀渀✀琀ഊthink Western Europeans did much with sour cream except besides churn it
਀昀漀爀 戀甀琀琀攀爀  䴀漀爀攀 琀栀攀 昀漀漀氀猀 琀栀攀礀⸀ഊ
਀匀攀氀攀渀攀ഊ
਀ഊDate: Wed, 17 Nov 2004 19:47:22 -0800 (PST)
਀䘀爀漀洀㨀 刀 䨀 㰀挀栀愀椀渀最愀渀最漀爀最 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Looking for "real" sour cream
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀ⴀⴀⴀ 䨀愀洀攀猀 㰀琀栀攀戀愀爀搀㌀ 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀㸀 眀爀漀琀攀㨀ഊ> Was just wondering if anyone on the list knew of a
਀㸀 挀漀洀瀀愀渀礀 椀渀 琀栀攀 唀匀 琀栀愀琀 洀愀欀攀猀 猀漀甀爀 挀爀攀愀洀 眀椀琀栀 愀挀琀甀愀氀 昀氀愀瘀漀爀㼀ഊ
਀  䤀 渀漀 氀漀渀最攀爀 甀猀攀 猀甀瀀攀爀洀愀爀欀攀琀 猀漀甀爀 挀爀攀愀洀 攀椀琀栀攀爀⸀ഊ
਀  䴀礀 猀甀最最攀猀琀椀漀渀猀 愀爀攀㨀ഊ
਀䤀昀 礀漀甀 氀椀瘀攀 渀攀愀爀 愀渀 䄀洀椀猀栀 愀爀攀愀Ⰰ 最攀琀 椀琀 昀爀漀洀 琀栀攀洀⸀ഊThere are a number of small communities in Texas,
਀琀栀漀甀最栀 䤀 挀愀渀渀漀琀 琀攀氀氀 礀漀甀 瀀爀攀挀椀猀攀氀礀 眀栀攀爀攀⸀ഊ
਀  吀栀攀 漀琀栀攀爀 挀栀漀椀挀攀 椀猀 眀栀愀琀 䤀 甀猀甀愀氀氀礀 爀攀猀漀爀琀 琀漀Ⰰ 䴀攀椀挀愀渀ഊ"Crema". Be careful opening it, as the fat separates
਀愀渀搀 挀氀漀最猀 琀栀攀 琀漀瀀Ⰰ 猀漀 爀攀洀漀瘀愀氀 挀愀渀 戀攀 猀漀洀攀眀栀愀琀ഊexplosive.
਀ഊ  If you choose to make your own, store the container
਀礀漀甀 瀀甀琀 椀琀 椀渀 ∀甀瀀猀椀搀攀 搀漀眀渀∀Ⰰ 眀栀椀挀栀 猀攀攀洀猀 琀漀 栀攀氀瀀⸀ 一漀琀ഊonly does the liquid and fat go to the top, the
਀瀀愀挀欀愀最攀 猀攀愀氀猀 猀氀椀最栀琀氀礀 戀攀琀琀攀爀Ⰰ 欀攀攀瀀椀渀最 愀椀爀 漀甀琀 愀渀搀ഊretaining freshness a few extra days.
਀ഊ  AEsa
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀㠀 一漀瘀 ㈀　　㐀 　㄀㨀　㜀㨀㌀㜀 ⴀ　㠀　　 ⠀倀匀吀⤀ഊFrom: Chris Stanifer <jugglethis at yahoo.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䰀漀漀欀椀渀最 昀漀爀 ∀爀攀愀氀∀ 猀漀甀爀 挀爀攀愀洀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊ--- James <thebard3 at earthlink.net> wrote:
਀㸀 圀愀猀 樀甀猀琀 眀漀渀搀攀爀椀渀最 椀昀 愀渀礀漀渀攀 漀渀 琀栀攀 氀椀猀琀 欀渀攀眀 漀昀 愀 挀漀洀瀀愀渀礀 椀渀 琀栀攀 唀匀ഊ> that makes sour cream with actual flavor?  Have a few recipes I'm going
਀㸀 琀漀 洀愀欀攀 昀漀爀 琀栀攀 栀漀氀椀搀愀礀猀 愀渀搀 愀 昀攀眀 漀昀 琀栀攀洀 攀椀琀栀攀爀 挀愀氀氀 昀漀爀 猀漀甀爀 挀爀攀愀洀  ഊ> in the sauce or in the crust.
਀ഊI would suggest Cacique Crema Mexicana Agria (available in most larger supermarkets in the refrigerated cheese section).  It tastes very much like sour  
਀挀爀攀愀洀⸀⸀⸀洀攀愀渀椀渀最Ⰰ 挀爀攀愀洀 眀栀椀挀栀 栀愀猀 戀攀攀渀 洀愀搀攀 猀漀甀爀⸀  嘀攀爀礀 挀爀攀愀洀礀Ⰰ 愀 氀椀琀琀氀攀 戀椀琀 琀愀挀欀礀Ⰰ 戀甀琀 愀氀猀漀 瘀攀爀礀 猀琀愀戀氀攀 眀栀攀渀 栀攀愀琀攀搀⸀ഊ
਀圀椀氀氀椀愀洀 搀攀 䜀爀愀渀搀昀漀爀琀ഊ
਀ഊDate: Thu, 18 Nov 2004 11:16:02 -0800
਀䘀爀漀洀㨀 氀椀氀椀渀愀栀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀ഊSubject: Re: [Sca-cooks] Looking for "real" sour cream
਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ
਀䈀爀攀琀琀 眀爀漀琀攀㨀ഊ>  I adore labne!  Same thing as kefir, but labne is the name I most
਀㸀  漀昀琀攀渀 攀愀琀 椀琀 甀渀搀攀爀⸀ഊ
਀一漀瀀攀⸀ 䰀愀戀渀攀栀 愀渀搀 欀攀昀椀爀 愀爀攀 一伀吀 琀栀攀 猀愀洀攀 愀渀搀 愀爀攀 洀愀搀攀 搀椀昀昀攀爀攀渀琀氀礀⸀ഊ
਀䰀愀戀渀攀栀 椀猀 瀀爀攀琀琀礀 洀甀挀栀 樀甀猀琀 搀爀愀椀渀攀搀 礀漀最甀爀琀⸀ 䤀 氀漀瘀攀 琀栀攀 猀琀甀昀昀⸀ഊKefir is made by a different process.
਀ഊAccording to
਀栀琀琀瀀㨀⼀⼀眀眀眀⸀欀攀昀椀爀⸀渀攀琀ഊ
਀䈀漀琀栀 欀攀昀椀爀 愀渀搀 礀漀最甀爀琀 愀爀攀 挀甀氀琀甀爀攀搀 洀椀氀欀 瀀爀漀搀甀挀琀猀 戀甀琀 琀栀攀礀 挀漀渀琀愀椀渀ഊdifferent types of beneficial bacteria... Kefir contains several
਀洀愀樀漀爀 猀琀爀愀椀渀猀 漀昀 昀爀椀攀渀搀氀礀 戀愀挀琀攀爀椀愀 渀漀琀 挀漀洀洀漀渀氀礀 昀漀渀搀 椀渀 礀漀最甀爀琀ⰀഊLactobacillus Caucasus, Leuconostoc, Acetobacter species, and
਀匀琀爀攀瀀琀漀挀漀挀挀甀猀 猀瀀攀挀椀攀猀⸀⸀⸀ 䤀琀 愀氀猀漀 挀漀渀琀愀椀渀猀 戀攀渀攀昀椀挀椀愀氀 礀攀愀猀琀猀Ⰰ 猀甀挀栀 愀猀ഊSaccharomyces kefir and Torula kefir...
਀ഊ--- edited to remove some health claims ---
਀ഊI used to love kefir, bu i'm not happy with the flavor or texture of
਀琀眀漀 戀爀愀渀搀猀 挀甀爀爀攀渀琀氀礀 洀漀猀琀 愀瘀愀椀氀愀戀氀攀 栀攀爀攀⸀ഊ
਀䄀渀愀栀椀琀愀ഊ
਀ഊDate: Thu, 18 Nov 2004 11:23:08 -0800
਀䘀爀漀洀㨀 氀椀氀椀渀愀栀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀ഊSubject: Re: [Sca-cooks] Sekanjabin Origins
਀吀漀㨀 挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ
਀䌀愀搀漀挀 眀爀漀琀攀㨀ഊ> I remember from Platina, when he covers Milk (which I think was copied from
਀㸀 倀氀椀渀礀⤀ 椀猀 栀攀 猀愀礀猀 椀 猀栀漀甀氀搀 戀攀 搀爀甀渀欀 椀渀 氀椀焀甀椀搀 漀爀 椀渀 挀甀爀搀猀⸀  匀漀 眀攀 栀愀瘀攀ഊ> some documentation that people in older times didn't mind their milk
਀㸀 挀栀甀渀欀礀⸀ഊ
਀䠀甀渀栀㼀 圀攀 攀愀琀 挀栀甀渀欀礀 洀椀氀欀 渀漀眀⸀ 䤀 栀愀瘀攀 猀漀洀攀 挀漀琀琀愀最攀 挀栀攀攀猀攀 爀椀最栀琀 栀攀爀攀ഊon my desk. And melca, the Roman food, was made by putting a little
਀瘀椀渀攀最愀爀 椀渀琀漀 眀愀爀洀 洀椀氀欀 愀渀搀 氀攀琀琀椀渀最 椀琀 挀甀爀搀氀攀Ⰰ 猀漀爀琀 漀昀 氀椀欀攀 礀漀最甀爀琀⸀ഊ
਀䄀渀愀栀椀琀愀ഊ
਀ഊDate: Thu, 18 Nov 2004 19:27:41 -0500
਀䘀爀漀洀㨀 䈀爀攀琀琀 䴀挀一愀洀愀爀愀 㰀戀爀攀琀琀洀挀 愀琀 最洀愀椀氀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Looking for "real" sour cream
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀㸀 一漀瀀攀⸀ 䰀愀戀渀攀栀 愀渀搀 欀攀昀椀爀 愀爀攀 一伀吀 琀栀攀 猀愀洀攀 愀渀搀 愀爀攀 洀愀搀攀 搀椀昀昀攀爀攀渀琀氀礀⸀ഊ
਀䤀 昀攀攀氀 戀愀搀 愀戀漀甀琀 琀栀椀猀Ⰰ 戀甀琀 䤀✀搀 栀愀瘀攀 琀漀 搀椀猀愀最爀攀攀 栀攀爀攀⸀  䤀✀搀 愀氀猀漀 猀甀戀洀椀琀ഊthat http://www.kefir.net seems to be a fry short of a happy meal.
਀吀栀攀礀✀爀攀 瀀甀猀栀椀渀最 愀 瀀爀漀搀甀挀琀 愀渀搀 氀攀瘀攀爀愀最椀渀最 愀渀 ∀愀渀挀椀攀渀琀∀ 挀甀爀攀ⴀ愀氀氀ഊmystique.
਀ഊFrom http://www.foodsubs.com/Chefresh.html the process cited appears
਀椀搀攀渀琀椀挀愀氀⸀  䤀✀瘀攀 猀攀攀渀 洀愀渀礀 愀甀琀栀漀爀椀琀椀攀猀 渀漀琀攀 琀栀愀琀 琀栀椀猀 椀猀 戀愀猀椀挀愀氀氀礀 琀栀攀ഊsame product.  I also found this site (
਀栀琀琀瀀㨀⼀⼀甀猀攀爀猀⸀挀栀愀爀椀漀琀⸀渀攀琀⸀愀甀⼀縀搀渀愀⼀欀攀昀椀爀开挀栀攀攀猀攀⸀栀琀洀氀 ⤀ 瀀愀爀琀椀挀甀氀愀爀氀礀ഊinteresting because it did describe some kefir variants and recipes.
਀ഊAdditionally, the last time I bought labneh at an ethnic market, some
਀戀爀愀渀搀猀 戀椀氀氀攀搀 琀栀攀洀猀攀氀瘀攀猀 愀猀 戀漀琀栀 氀愀戀渀攀 愀渀搀 欀攀昀椀爀 漀渀 琀栀攀 挀漀渀琀愀椀渀攀爀⸀ഊVictor's ( http://www.imperialfoods.com/Page2.htm ) was the only one I
਀挀漀甀氀搀 昀椀渀搀 漀渀氀椀渀攀⸀  䤀昀 礀漀甀 氀漀漀欀 爀攀愀氀 挀氀漀猀攀Ⰰ 礀漀甀 挀愀渀 猀攀攀 ∀欀攀昀椀爀 挀栀攀攀猀攀∀ഊunder the giant labne label.  Alas, I don't have any other brands to
਀栀愀渀搀 愀猀 䤀 挀栀漀猀攀 琀漀 瀀甀爀挀栀愀猀攀 愀 氀漀挀愀氀 猀漀甀爀挀攀⸀  ⠀ 䤀洀瀀漀爀琀攀搀 搀愀椀爀礀 瀀爀漀搀甀挀琀猀ഊwith expiration dates scare me. )
਀ഊWistan
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀㐀 一漀瘀 ㈀　　㐀 　㤀㨀㄀㐀㨀㐀㐀 ⴀ　㠀　　 ⠀倀匀吀⤀ഊFrom: Chris Stanifer <jugglethis at yahoo.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 圀栀礀⸀⸀挀栀漀挀漀氀愀琀攀 礀漀最甀爀琀 䄀一䐀 漀琀栀攀爀 礀漀最甀爀琀ഊ	thoughts
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀ⴀⴀⴀ 匀栀愀爀漀渀 䜀漀爀搀漀渀 㰀最漀爀搀漀渀猀攀 愀琀 漀渀攀⸀渀攀琀㸀 眀爀漀琀攀㨀ഊ> I looking for historical information on yogurt, generally I find info
਀㸀 爀攀氀愀琀椀渀最 琀漀 椀琀猀 漀爀椀最椀渀猀 椀渀 琀栀攀 洀椀搀搀氀攀 攀愀猀琀⸀  䤀✀瘀攀 戀攀攀渀 氀漀漀欀椀渀最 昀漀爀  ഊ> yogurt or yogurt-similar foods in Europe.
਀ഊI would try looking for references to Filmjolk or Viili.  Filmjolk i a  
਀匀眀攀搀椀猀栀 礀漀最甀爀琀ⴀ琀礀瀀攀 昀漀漀搀Ⰰ 眀栀椀挀栀 洀愀礀 戀攀 瀀攀爀椀漀搀 ⠀椀琀✀猀 瀀爀攀琀琀礀 搀愀爀渀攀搀 漀氀搀Ⰰ 昀爀漀洀 琀栀攀 椀渀昀漀 䤀 栀愀瘀攀 戀攀攀渀 愀戀氀攀 琀漀 最愀琀栀攀爀⤀⸀ഊ
਀圀椀氀氀椀愀洀 搀攀 䜀爀愀渀搀昀漀爀琀ഊ
਀ഊDate: Wed, 8 Dec 2004 12:38:42 -0500
਀䘀爀漀洀㨀 䨀愀搀眀椀最愀 娀愀樀愀挀稀欀漀眀愀 ⼀ 䨀攀渀渀攀 䠀攀椀猀攀 㰀樀攀渀渀攀 愀琀 昀椀攀搀氀攀爀昀愀洀椀氀礀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Whey
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀㸀㸀 圀栀攀渀 䤀 洀愀欀攀 挀栀攀攀猀攀 䤀 昀漀氀氀漀眀 琀栀攀 猀愀洀攀 椀渀猀琀爀甀挀琀椀漀渀猀 栀漀眀攀瘀攀爀 眀栀愀琀 椀猀ഊ>> left after removing the solids through a strainer is called whey and
਀㸀㸀 椀猀 渀漀琀 愀 最漀漀搀 琀栀椀渀最 琀漀 搀爀椀渀欀Ⰰ 攀瘀攀渀 愀昀琀攀爀 戀攀椀渀最 猀眀攀攀琀攀渀攀搀 愀渀搀ഊ>> fermented. It is a poison and is usually tossed out. It was fed to
਀㸀㸀 搀漀最猀 愀渀搀 瀀椀最猀 昀漀爀 愀 爀攀愀猀漀渀 愀猀 眀攀 挀愀渀渀漀琀 搀椀最攀猀琀 椀琀 瀀爀漀瀀攀爀氀礀ഊ
਀吀栀攀 䘀䐀䄀 氀椀猀琀猀 椀琀 愀猀 䜀攀渀攀爀愀氀氀礀 刀攀挀漀最渀椀稀攀搀 愀猀 匀愀昀攀Ⰰ 眀栀椀挀栀 洀攀愀渀猀 琀栀愀琀 椀琀ഊhas been used extensively for many years and so is not subject to
਀爀攀最甀氀愀琀漀爀礀 琀攀猀琀椀渀最㨀ഊ
਀栀琀琀瀀㨀⼀⼀眀眀眀⸀愀挀挀攀猀猀搀愀琀愀⸀昀搀愀⸀最漀瘀⼀猀挀爀椀瀀琀猀⼀挀搀爀栀⼀挀昀搀漀挀猀⼀挀昀挀昀爀⼀䌀䘀刀匀攀愀爀挀栀⸀挀昀洀㼀 ഊfr=184.1979
਀ഊLittle Miss Muffet eats a dish of curds and whey in the nursery rhyme.
਀ഊSome citations for drinking whey noted in the OED: 1732 ARBUTHNOT Rules
਀漀昀 䐀椀攀琀 椀渀 䄀氀椀洀攀渀琀猀Ⰰ 攀琀挀⸀ 䤀⸀ ㈀㔀㈀ 伀昀 愀氀氀 䐀爀椀渀欀猀Ⰰ 圀栀攀礀 椀猀 琀栀攀 洀漀猀琀ഊrelaxing. 1791 SCOTT Let. in Lockhart (1837) I. vi. 183 My uncle drinks
਀琀栀攀 眀栀攀礀 栀攀爀攀Ⰰ 愀猀 䤀 搀漀 攀瘀攀爀 猀椀渀挀攀 䤀 甀渀搀攀爀猀琀漀漀搀 椀琀 眀愀猀 戀爀漀甀最栀琀 琀漀 栀椀猀ഊbedside every morning at six, by a very pretty dairy-maid.
਀ഊThe Encyclopedia Britannica says "The whey is removed from the curd
਀搀甀爀椀渀最 琀栀攀 瀀爀漀挀攀猀猀 漀昀 洀愀欀椀渀最 挀栀攀攀猀攀㬀 琀栀攀渀 椀琀 椀猀 挀攀渀琀爀椀昀甀最攀搀 琀漀 爀攀洀漀瘀攀ഊfat, concentrated or dried, and used for human food in processed cheese
਀瀀爀漀搀甀挀琀猀Ⰰ 戀愀欀椀渀最Ⰰ 愀渀搀 挀愀渀搀礀 洀愀欀椀渀最⸀ 圀栀攀礀 椀猀 甀猀攀搀 昀漀爀 愀渀椀洀愀氀 昀攀攀搀 愀猀 愀ഊliquid, concentrate, or dry powder. "
਀ഊViking foods were pickled in whey, and Ricotta is a cheese made from
਀眀栀攀礀⸀ 嘀椀欀椀渀最猀 愀氀猀漀 搀爀愀渀欀 眀栀攀礀Ⰰ 愀渀搀 搀爀椀渀欀椀渀最 眀栀攀礀 椀猀 洀攀渀琀椀漀渀攀搀 椀渀 琀栀攀ഊLittle House Books by Laura Ingalls Wilder.
਀ⴀⴀ ഊ-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ 㠀 䐀攀挀 ㈀　　㐀 ㄀㄀㨀㌀㈀㨀㔀㐀 ⴀ　㠀　　 ⠀倀匀吀⤀ഊFrom: Pat <mordonna22 at yahoo.com>
਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䈀甀琀琀攀爀洀椀氀欀ഊTo: jenne at fiedlerfamily.net, Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊI grew up drinking the buttermilk left over after my Big Mama made  
਀戀甀琀琀攀爀⸀  匀栀攀 眀漀甀氀搀 愀氀氀漀眀 琀栀攀 眀栀漀氀攀Ⰰ 爀愀眀 洀椀氀欀 琀漀 猀椀琀 愀琀 爀漀漀洀 琀攀洀瀀攀爀愀琀甀爀攀  ഊovernight (two nights in winter), then skim off the cream for making a  
਀琀愀爀琀Ⰰ 搀攀氀椀挀椀漀甀猀 戀甀琀琀攀爀Ⰰ 渀漀琀栀椀渀最 氀椀欀攀 琀栀攀 椀渀猀椀瀀椀搀 瀀爀漀搀甀挀琀 洀愀搀攀 昀爀漀洀  ഊ"sweet" cream.  The buttermilk was very tart, thicker than whole milk,  
਀戀甀琀 渀漀琀 愀猀 搀攀渀猀攀 愀猀 琀栀攀 挀爀攀愀洀⸀  吀栀攀 戀甀琀琀攀爀洀椀氀欀 眀愀猀 爀攀昀爀椀最攀爀愀琀攀搀 愀猀 猀漀漀渀  ഊas it was skimmed.  Sometimes, if she let it sit longer than usual, it  
਀眀漀甀氀搀 栀愀瘀攀 愀 猀氀椀最栀琀 昀椀稀稀⸀  一攀瘀攀爀 栀甀爀琀 椀琀 愀 戀椀琀⸀ഊ
਀倀愀琀 䜀爀椀昀昀椀渀ഊLady Anne du Bosc
਀欀渀漀眀渀 愀猀 䴀漀爀搀漀渀渀愀 琀栀攀 䌀漀漀欀ഊwww.mordonnasplace.com
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㐀 䄀甀最 ㈀　　㘀 ㄀㤀㨀㔀㐀㨀㌀㜀 ⴀ　㜀　　ഊFrom: "Laura C. Minnick" <lcm at jeffnet.org>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀愀瘀漀爀椀琀攀 䠀攀愀氀琀栀礀 瀀攀爀椀漀搀 搀椀猀栀攀猀Ⰰ 爀攀挀攀渀琀 猀琀甀搀礀ഊ	on vitamin absorption
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䄀琀 　㜀㨀㐀㔀 倀䴀 㠀⼀㄀㐀⼀㈀　　㘀Ⰰ 礀漀甀 眀爀漀琀攀㨀ഊ> What makes you say that sheep milk is healthier than cow milk? Also,
਀㸀 最椀瘀攀渀 琀栀攀 渀甀洀戀攀爀 漀昀 洀愀渀甀猀挀爀椀瀀琀 椀氀氀漀猀 琀栀愀琀 猀栀漀眀 挀漀眀猀 戀攀椀渀最 洀椀氀欀攀搀 瘀猀  琀栀攀ഊ> number that show sheep being milked (I cant think of any, actually...)
਀㸀 眀栀愀琀 氀攀搀 礀漀甀 琀漀 戀攀氀椀攀瘀攀 琀栀愀琀 渀漀渀 挀漀眀猀 洀椀氀欀 眀漀甀氀搀 戀攀 猀漀 瀀爀攀瘀愀氀攀渀琀㼀ഊ>
਀㸀 䤀渀琀爀椀最甀攀搀⸀⸀⸀⸀ഊ> --Anne-Marie, who grew up on goats milk....
਀ഊI can't address the health of sheep's milk, but there's a great sketch of a
਀猀栀攀攀瀀 戀攀椀渀最 洀椀氀欀攀搀 椀渀 琀栀攀 䰀甀琀爀攀氀氀 倀猀愀氀琀攀爀ⴀ 琀栀攀 瀀椀挀 眀栀攀爀攀 琀栀攀 猀栀攀攀瀀 愀爀攀 椀渀ഊthe pen. There's a guy milking a sheep right in the middle.
਀ഊI drank a lot of goat's milk as a kid too- we lived across the street from a
਀昀愀洀椀氀礀 眀栀漀 爀愀椀猀攀搀 最漀愀琀猀⸀ 䄀渀搀 眀栀攀渀 琀栀攀礀 眀攀渀琀 漀渀 瘀愀挀愀琀椀漀渀Ⰰ 䤀 搀椀搀 琀栀攀 洀椀氀欀椀渀最ഊ(and I think I could live the rest of my life without ever doing it again).
਀䈀甀琀 洀礀 漀氀搀攀爀 搀愀甀最栀琀攀爀Ⰰ 䄀渀渀攀ⴀ䴀愀爀椀攀 ⠀匀䌀䄀 刀漀琀爀甀搀攀⤀Ⰰ 椀猀 愀氀氀攀爀最椀挀 琀漀 最漀愀琀✀猀ഊmilk, and breaks out in a very exciting rash. I've wondered if it had
਀愀渀礀琀栀椀渀最 琀漀 搀漀 眀椀琀栀 洀礀 挀漀渀猀甀洀瀀琀椀漀渀 愀猀 愀 欀椀搀⸀ ⠀瀀甀渀 渀漀琀 椀渀琀攀渀搀攀搀ⴀ 椀琀 樀甀猀琀ഊhorned in there...)
਀ഊ'Lainie
਀ഊ
਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀㔀 䄀甀最 ㈀　　㘀 　㄀㨀㈀㌀㨀㐀㌀ ⴀ　㜀　　ഊFrom: lilinah at earthlink.net
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀愀瘀漀爀椀琀攀 䠀攀愀氀琀栀礀 瀀攀爀椀漀搀 搀椀猀栀攀猀Ⰰ 爀攀挀攀渀琀 猀琀甀搀礀ഊ	on vitamin absorption
਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ
਀䄀渀渀攀ⴀ䴀愀爀椀攀 刀漀甀猀猀攀愀甀 眀爀漀琀攀㨀ഊ> What makes you say that sheep milk is healthier than cow milk? Also,
਀㸀 最椀瘀攀渀 琀栀攀 渀甀洀戀攀爀 漀昀 洀愀渀甀猀挀爀椀瀀琀 椀氀氀漀猀 琀栀愀琀 猀栀漀眀 挀漀眀猀 戀攀椀渀最 洀椀氀欀攀搀 瘀猀 琀栀攀ഊ> number that show sheep being milked (I cant think of any, actually...)
਀㸀 眀栀愀琀 氀攀搀 礀漀甀 琀漀 戀攀氀椀攀瘀攀 琀栀愀琀 渀漀渀 挀漀眀猀 洀椀氀欀 眀漀甀氀搀 戀攀 猀漀 瀀爀攀瘀愀氀攀渀琀㼀ഊ>
਀㸀 䤀渀琀爀椀最甀攀搀⸀⸀⸀⸀ഊ> --Anne-Marie, who grew up on goats milk....
਀ഊMany of us, and i include myself, have certain "prejudices" about
਀眀栀愀琀 猀漀爀琀猀 漀昀 昀漀漀搀 眀攀 挀漀漀欀Ⰰ 椀⸀攀⸀Ⰰ 眀攀 洀愀礀 琀爀礀 琀漀 挀漀渀挀攀渀琀爀愀琀攀 漀渀 琀栀攀ഊfoods of the culture of our persona. My areas of interest and
਀瀀爀攀昀攀爀攀渀挀攀 愀爀攀 愀爀漀甀渀搀 琀栀攀 䴀攀搀椀琀攀爀爀愀渀攀愀渀 愀渀搀 椀渀琀漀 琀栀攀 䴀椀搀搀氀攀 䔀愀猀琀Ⰰഊalthough i do cook English and German food for feasts, as well, and
਀栀愀瘀攀 琀栀漀猀攀 眀攀氀氀ⴀ欀渀漀眀渀 戀愀猀椀挀 猀漀甀爀挀攀猀 漀渀 刀甀猀猀椀愀渀 愀渀搀 倀漀氀椀猀栀 昀漀漀搀 椀渀 洀礀ഊlibrary.
਀ഊI know that in the Mediterranean areas sheep's milk was more common
਀琀栀愀渀 挀漀眀✀猀 洀椀氀欀 ⴀ 昀爀攀焀甀攀渀琀氀礀 昀漀爀 攀渀瘀椀爀漀渀洀攀渀琀愀氀 爀攀愀猀漀渀猀 ⴀ 戀漀琀栀ഊgeography and weather. The fats in the milk of sheep and goats are
਀搀椀昀昀攀爀攀渀琀 昀爀漀洀 琀栀攀 昀愀琀猀 椀渀 挀漀眀✀猀 洀椀氀欀Ⰰ 戀攀椀渀最 洀漀爀攀ⴀ漀爀ⴀ氀攀猀猀 渀愀琀甀爀愀氀氀礀ഊ"homogenized" in sheep and goat's milk. Because of this, there's no
਀挀爀攀愀洀 琀栀愀琀 昀氀漀愀琀猀 琀漀 琀栀攀 猀甀爀昀愀挀攀 椀渀 琀栀攀猀攀 洀椀氀欀猀⸀ 吀栀攀椀爀 昀愀琀猀 愀爀攀 愀氀猀漀ഊdigested differently by humans and used by our bodies differently
਀琀栀愀渀 挀漀眀✀猀 洀椀氀欀Ⰰ 愀渀搀 琀栀攀礀 愀爀攀 氀攀猀猀 氀椀欀攀氀礀 琀漀 挀愀甀猀攀 琀栀攀 猀愀洀攀 栀愀稀愀爀搀猀ഊto health as cow's fats are.
਀ഊI don't have all the exact information to hand at the moment, but i
਀挀愀渀 氀漀漀欀 椀琀 甀瀀⸀ഊ
਀吀栀攀 渀愀琀甀爀愀氀 猀甀最愀爀猀 愀爀攀 愀氀猀漀 搀椀昀昀攀爀攀渀琀 愀渀搀 瀀攀漀瀀氀攀 眀栀漀 栀愀瘀攀 琀爀漀甀戀氀攀ഊdigesting lactose in cow's milk can often digest sheep or goat's milk.
਀ⴀⴀ ഊUrtatim (that's err-tah-TEEM)
਀琀栀攀 瀀攀爀猀漀渀愀 昀漀爀洀攀爀氀礀 欀渀漀眀渀 愀猀 䄀渀愀栀椀琀愀ഊ
਀眀栀漀 椀猀 愀 爀攀愀氀 搀愀椀爀礀 昀椀攀渀搀Ⰰ 戀甀琀 氀攀猀猀 攀渀愀洀漀爀攀搀 漀昀 洀攀愀琀猀ഊ
਀ഊDate: Tue, 15 Aug 2006 08:08:50 -0700
਀䘀爀漀洀㨀 ∀䄀渀渀攀ⴀ䴀愀爀椀攀 刀漀甀猀猀攀愀甀∀ 㰀搀愀椀氀氀攀甀爀猀 愀琀 氀椀爀椀瀀椀瀀攀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Favorite Healthy period dishes,	recent study
਀ऀ漀渀 瘀椀琀愀洀椀渀 愀戀猀漀爀瀀琀椀漀渀ഊTo: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>,
਀ऀ㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䠀椀 昀爀漀洀 䄀渀渀攀ⴀ䴀愀爀椀攀Ⰰ 眀椀琀栀 猀挀椀攀渀挀攀 最攀攀欀 栀愀琀 漀渀⸀⸀⸀⸀ഊ
਀䤀琀猀 琀爀甀攀 琀栀愀琀 琀栀攀 昀愀琀 最氀漀戀甀氀攀猀 椀渀 最漀愀琀猀 洀椀氀欀 愀爀攀 猀洀愀氀氀攀爀 琀栀愀渀 琀栀攀 漀渀攀猀ഊin cows milk, making it easier for some people to digest. But lactose is
਀氀愀挀琀漀猀攀Ⰰ 爀攀最愀爀搀氀攀猀猀 漀昀 琀栀攀 猀漀甀爀挀攀⸀ 䄀渀搀 椀渀 昀愀挀琀Ⰰ 最漀愀琀 洀椀氀欀 椀猀 漀昀琀攀渀ഊhigher in fat than cows milk, which by the time you buy it has been
਀猀琀愀渀搀愀爀搀愀爀搀椀稀攀搀 琀漀 愀戀漀甀琀 㐀─ 戀甀琀琀攀爀昀愀琀 ⠀瀀漀椀渀琀 漀昀 爀攀昀攀爀攀渀挀攀⸀⸀⸀洀礀 一甀戀椀愀渀猀ഊwould produce milk at about 18% butterfat, while my saanens were about
਀㄀㈀─ 漀爀 洀漀爀攀Ⰰ 愀渀搀 琀栀攀 愀氀瀀椀渀攀猀 眀攀爀攀 愀 洀攀爀攀 㠀─⸀⸀⸀⤀ 愀渀 攀砀挀攀瀀琀椀漀渀 琀漀 琀栀椀猀ഊwould be Jersey milk, but unless you're getting from a Jersey specialty
਀搀愀椀爀礀⸀⸀⸀ 愀渀搀 琀栀漀猀攀 猀洀愀氀氀攀爀 昀愀琀 最氀漀戀甀氀攀猀㼀 䴀攀愀渀猀 琀栀攀 洀椀氀欀 椀猀 渀愀琀甀爀愀氀氀礀ഊhomogenized, sure, but that means all that fat is IN the milk, not
਀栀愀瘀椀渀最 戀攀攀渀 攀愀猀椀氀礀 猀挀爀愀瀀攀搀 漀昀昀 琀栀攀 琀漀瀀⸀⸀⸀⠀䤀 猀瀀攀渀琀 䴀䄀一夀 䠀漀甀爀猀 猀攀瀀愀爀愀琀椀渀最ഊthe cream from our goats milk with a big ol' tinned metal contraption.
਀䴀洀洀洀⸀ 䜀漀愀琀猀 洀椀氀欀 椀挀攀 挀爀攀愀洀⸀⸀⸀⸀⤀ഊ
਀䄀搀搀 琀漀 琀栀愀琀 琀栀攀 昀愀挀琀 琀栀愀琀 洀漀猀琀 最漀愀琀猀 洀椀氀欀 椀猀 攀椀琀栀攀爀 爀愀眀 ⠀椀攀 洀甀挀栀 猀栀漀爀琀攀爀ഊshelf life, so potential of spoilage) or so over processed its really
਀渀愀猀琀礀 㨀倀 愀渀搀 䤀 爀攀愀氀氀礀 眀愀猀 眀漀渀搀攀爀椀渀最 眀栀攀爀攀 昀漀氀欀猀 琀栀漀甀最栀琀 琀栀愀琀 最漀愀琀 洀椀氀欀ഊwas healthier.
਀ഊNow, don't get me wrong. Fresh milk from animals with names I DO believe
਀椀猀 栀攀愀氀琀栀椀攀爀 琀栀愀渀 琀栀攀 猀琀甀昀昀 昀爀漀洀 琀栀攀 猀琀漀爀攀 ⠀栀漀爀洀漀渀攀猀Ⰰ 漀瘀攀爀 瀀爀漀挀攀猀猀椀渀最Ⰰഊover packaging, etc) but that has nothing to do with the species of the
਀猀漀甀爀挀攀⸀ഊ
਀䤀 愀氀猀漀 昀甀氀氀礀 愀挀挀攀瀀琀 琀栀攀 椀搀攀愀 琀栀愀琀 琀栀攀 挀甀氀琀甀爀攀 礀漀甀✀爀攀 昀漀挀甀猀椀渀最 漀渀 眀椀氀氀ഊpotentially change your milk source. Cows like big grassey fields and
਀氀漀琀猀 漀昀 爀愀椀渀⸀ 䜀漀愀琀猀 愀渀搀 猀栀攀攀瀀 氀椀欀攀 䜀爀攀攀挀攀 愀渀搀 琀栀攀 倀礀爀愀渀攀攀猀 㬀⤀⸀ 䈀甀琀 䤀✀搀ഊbe careful about assuming anything. As I said, given the prevalence of
਀瘀椀猀甀愀氀 猀漀甀爀挀攀猀 氀椀欀攀 洀愀渀甀猀挀爀椀瀀琀 椀氀氀漀猀 昀漀爀 洀攀搀椀攀瘀愀氀 眀攀猀琀攀爀渀 䔀甀爀漀瀀攀Ⰰ 䤀✀搀 戀攀ഊvery hesitant to say that goats or sheep was the primary milk source for
਀琀栀攀洀⸀ഊ
਀䰀愀猀琀氀礀Ⰰ 眀栀攀渀 瀀爀漀搀甀挀椀渀最 昀漀漀搀 昀漀爀 氀愀爀最攀 渀甀洀戀攀爀猀 漀昀 昀漀氀欀猀Ⰰ 䤀✀搀 戀攀 栀攀猀椀琀愀渀琀ഊto use milk that hadn't been brucellosis and DHI tested. The potential
਀漀昀 椀洀瀀愀挀琀 漀渀 愀渀礀漀渀攀 眀椀琀栀 椀洀洀甀渀攀 猀礀猀琀攀洀 瀀爀漀戀氀攀洀猀Ⰰ 漀爀 琀栀攀 瘀攀爀礀 漀氀搀 漀爀 琀栀攀ഊvery young is just too scary for me.
਀ഊJust my observations...
਀ⴀⴀ䄀䴀ഊ
਀ഊDate: Thu, 31 May 2007 10:04:23 -0400
਀䘀爀漀洀㨀 ∀倀栀椀氀 吀爀漀礀 ⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀∀ 㰀愀搀愀洀愀渀琀椀甀猀㄀ 愀琀 瘀攀爀椀稀漀渀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] scalding milk
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀伀渀 䴀愀礀 ㌀㄀Ⰰ ㈀　　㜀Ⰰ 愀琀 㤀㨀㄀　 䄀䴀Ⰰ 䌀愀漀椀渀琀椀愀爀渀 眀爀漀琀攀㨀ഊ>  My Protogete is making bread pudding from an ancient family heirloom
਀㸀 挀漀漀欀戀漀漀欀 爀攀挀椀瀀攀Ⰰ  愀渀搀 琀栀攀 椀渀猀琀爀甀挀琀椀漀渀猀 琀攀氀氀 栀攀爀 琀漀 猀挀愀氀搀 琀栀攀 洀椀氀欀⸀  匀栀攀ഊ> wants to know  "WHY?" and I didn't have an answer for her.   So I bring the
਀㸀 焀甀攀猀琀椀漀渀 栀攀爀攀 昀漀爀 愀渀 愀渀猀眀攀爀⸀  䤀猀 琀栀攀 猀挀愀氀搀椀渀最 漀昀 洀椀氀欀 猀琀椀氀氀 爀攀愀氀氀礀 渀攀挀攀猀猀愀爀礀㼀ഊ> 
਀㸀 䌀愀漀椀渀琀椀愀爀渀ഊ
਀吀栀攀爀攀 愀爀攀 猀漀洀攀 瀀漀琀攀渀琀椀愀氀 戀攀渀攀昀椀琀猀Ⰰ 搀攀瀀攀渀搀椀渀最 漀渀 挀椀爀挀甀洀猀琀愀渀挀攀猀⸀ 䤀昀ഊyou're using unhomogenized milk, it's less likely to curdle under
਀栀椀最栀 栀攀愀琀 椀昀 礀漀甀 猀挀愀氀搀 椀琀 昀椀爀猀琀⸀ 䤀渀 琀栀椀猀 挀愀猀攀 䤀 愀猀猀甀洀攀 椀琀 栀愀猀 琀漀 搀漀ഊwith the mechanics of custard-making, tempering egg yolks to prevent
਀挀甀爀搀氀椀渀最Ⰰ 最攀琀 愀 猀洀漀漀琀栀攀爀 挀甀猀琀愀爀搀Ⰰ 攀琀挀⸀ 䬀椀渀搀 漀昀 氀椀欀攀 琀栀攀 搀椀昀昀攀爀攀渀挀攀ഊbetween a cheesecake baked in a water bath versus one without it.
਀匀漀洀攀 瀀攀漀瀀氀攀 挀氀愀椀洀 椀琀✀猀 渀漀琀 攀猀猀攀渀琀椀愀氀Ⰰ 戀甀琀 洀愀渀礀 挀愀渀 搀攀琀攀挀琀 愀ഊdifference and think it's better to do it.
਀ഊIn the case of a bread pudding I'd do it; the overall baking time is
਀氀攀猀猀Ⰰ 愀渀搀 礀漀甀✀爀攀 氀攀猀猀 氀椀欀攀氀礀 琀漀 最攀琀 眀愀琀攀爀礀 挀甀爀搀礀 洀愀猀猀攀猀 愀爀漀甀渀搀 琀栀攀ഊedges while waiting for the middle to be cooked through.
਀ഊAdamantius
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㌀㄀ 䴀愀礀 ㈀　　㜀 ㄀㠀㨀㌀　㨀㐀㔀 ⴀ　㐀　　ഊFrom: Gretchen Beck <grm at andrew.cmu.edu>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 猀挀愀氀搀椀渀最 洀椀氀欀ഊTo: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
਀ഊ--On Thursday, May 31, 2007 6:23 PM -0400 "Phil Troy / G. Tacitus
਀䄀搀愀洀愀渀琀椀甀猀∀ 㰀愀搀愀洀愀渀琀椀甀猀㄀ 愀琀 瘀攀爀椀稀漀渀⸀渀攀琀㸀 眀爀漀琀攀㨀ഊ
਀㸀 伀渀 䴀愀礀 ㌀㄀Ⰰ ㈀　　㜀Ⰰ 愀琀 ㄀㄀㨀㈀㌀ 䄀䴀Ⰰ 䄀氀攀砀愀渀搀爀椀愀 䐀漀礀氀攀 眀爀漀琀攀㨀ഊ>> What about in bread or sweet yeast dough type receipts from ye old
਀㸀㸀 昀愀洀椀氀礀 栀攀椀爀氀漀漀洀 挀漀漀欀戀漀漀欀㼀ഊ>
਀㸀 䤀 眀漀渀搀攀爀 椀昀Ⰰ 椀渀 琀栀攀 挀愀猀攀 漀昀 礀攀愀猀琀 搀漀甀最栀猀Ⰰ 椀琀✀猀 戀愀猀椀挀愀氀氀礀 琀漀 猀琀攀爀椀氀椀稀攀ഊ> the milk so weird bacteria, unexpected yeast strains, or odd flavors
਀㸀 椀渀 最攀渀攀爀愀氀 搀漀渀✀琀 瀀爀漀瀀愀最愀琀攀 漀瘀攀爀 琀栀攀 琀椀洀攀 漀昀 瀀爀漀漀昀椀渀最⸀ഊ>
਀㸀㸀 唀猀攀 琀漀 搀漀 椀琀 愀氀氀 琀栀攀 琀椀洀攀 戀攀挀愀甀猀攀 琀栀攀 爀攀挀椀瀀攀 猀愀椀搀 猀漀⸀⸀⸀ 渀漀眀 椀琀✀猀 愀ഊ>> step I skip, or shorten to warming the milk so it's not ice cold...
਀㸀ഊ> It's probably less of an issue for us today, but perhaps it matters.
਀ഊFound this at <http://www.pgacon.com/KitchenMyths.htm>
਀ഊYou must scald milk before using it in certain recipes
਀ഊThis myth has some basis in fact. Raw milk (milk that has not been
਀瀀愀猀琀攀甀爀椀稀攀搀⤀ 挀漀渀琀愀椀渀猀 攀渀稀礀洀攀猀 琀栀愀琀 挀愀渀 椀渀琀攀爀昀攀爀攀 眀椀琀栀 琀栀攀 琀栀椀挀欀攀渀椀渀最 愀挀琀椀漀渀ഊof milk and the rising of bread. The scalding destroys these enzymes.
਀吀漀搀愀礀Ⰰ 愀氀洀漀猀琀 愀氀氀 琀栀攀 洀椀氀欀 琀栀愀琀 椀猀 猀漀氀搀 栀愀猀 戀攀攀渀 瀀愀猀琀攀甀爀椀稀攀搀Ⰰ 愀 瀀爀漀挀攀猀猀 漀昀ഊheating the milk to destroy bacteria. This has the same effect as scalding
਀琀栀攀 洀椀氀欀Ⰰ 猀漀 戀礀 琀栀攀 琀椀洀攀 礀漀甀 戀甀礀 琀栀攀 洀椀氀欀 琀栀漀猀攀 渀愀猀琀礀 攀渀稀礀洀攀猀 愀爀攀 愀氀爀攀愀搀礀ഊgone. Unless you milk your own cow, you can skip the scalding.
਀ഊScalding can however be beneficial if you are making yogurt or other
਀挀甀氀琀甀爀攀搀 洀椀氀欀 瀀爀漀搀甀挀琀猀⸀ 䔀瘀攀渀 瀀愀猀琀攀甀爀椀稀攀搀 洀椀氀欀 挀漀渀琀愀椀渀猀 猀漀洀攀 戀愀挀琀攀爀椀愀Ⰰ 愀渀搀ഊthey can compete with the yogurt culture and affect the result. By heating
਀洀椀氀欀 琀漀 ㄀㠀　 搀攀最爀攀攀猀 礀漀甀 攀氀椀洀椀渀愀琀攀 洀漀猀琀 漀昀 琀栀攀猀攀 漀琀栀攀爀 漀爀最愀渀椀猀洀猀 愀渀搀 最椀瘀攀ഊthe desirable culture bacterial a clean slate to work with.
਀ഊSource: Kitchen Science, Revised Edition by Howard Hillman.
਀䠀漀甀最栀琀漀渀ⴀ䴀椀昀昀氀椀渀Ⰰ ㄀㤀㠀㤀⸀ഊ
਀琀漀漀搀氀攀猀Ⰰ 洀愀爀最愀爀攀琀ഊ
਀ഊDate: Fri, 1 Jun 2007 16:32:37 -0700
਀䘀爀漀洀㨀 䐀愀瘀椀搀 䘀爀椀攀搀洀愀渀 㰀搀搀昀爀 愀琀 搀愀瘀椀搀搀昀爀椀攀搀洀愀渀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Yogurt
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䘀漀爀 眀栀愀琀 椀琀✀猀 眀漀爀琀栀Ⰰ 眀攀 栀愀瘀攀 愀氀眀愀礀猀 椀渀琀攀爀瀀爀攀琀攀搀 ∀倀攀爀猀椀愀渀 䴀椀氀欀∀ 愀猀ഊyogurt and it works in the recipes.
਀ഊ> The Spaniards proudly claim the Persians brought yogurt to Spain which
਀㸀 椀猀 瀀攀爀昀攀挀琀氀礀 氀漀最椀挀愀氀 戀甀琀 眀栀攀渀 琀爀愀渀猀氀愀琀椀渀最 琀栀攀 爀攀挀椀瀀攀猀 昀爀漀洀 氀愀戀愀渀 椀渀琀漀ഊ> Spanish they say leche not yogur. I have reviewed all my stuff and took
਀㸀 愀 最漀漀搀 最愀渀搀攀爀 愀琀 琀栀攀 戀攀氀漀眀 愀猀 眀攀氀氀⸀ 䄀氀氀 䤀 挀愀渀 昀椀渀搀 愀爀攀 琀眀漀 爀攀昀攀爀攀渀挀攀猀ഊ> Perry makes in the Anon. translation to laban but does not specify if
਀㸀 琀栀攀 爀攀挀椀瀀攀猀 栀攀 椀猀 琀愀氀欀椀渀最 愀戀漀甀琀 挀漀甀氀搀 栀愀瘀攀 戀攀攀渀 洀愀搀攀 眀椀琀栀 礀漀最甀爀琀 漀爀ഊ> milk. In Medieval Arab Cookery he indicates that laban can be either
਀㸀 洀椀氀欀 漀爀 礀漀最甀爀琀 戀甀琀 洀漀猀琀 氀椀欀攀氀礀 礀漀最甀爀琀⸀ 䌀愀渀 䤀 猀愀礀 椀琀 椀猀 瀀漀猀猀椀戀氀攀 琀栀愀琀 琀栀攀ഊ> recipes in which he cites laban could have been made with yogurt?
਀㸀 䘀甀爀琀栀攀爀 琀愀欀椀渀最 椀渀琀漀 愀挀挀漀甀渀琀 礀漀最甀爀琀 眀愀猀 甀猀攀搀 椀渀 倀攀爀猀椀愀渀 猀愀甀挀攀猀Ⰰ 攀最最瀀氀愀渀琀ഊ> dishes and stews I would think yogurt could appear in many of the Anon
਀㸀 爀攀挀椀瀀攀猀 椀渀猀琀攀愀搀 漀昀 洀椀氀欀 戀甀琀 挀愀渀 䤀 猀琀愀琀攀 琀栀愀琀㼀ഊ>
਀㸀 䘀漀漀搀 吀椀洀攀氀椀渀攀 㰀栀琀琀瀀㨀⼀⼀眀眀眀⸀昀漀漀搀琀椀洀攀氀椀渀攀⸀漀爀最⼀椀渀搀攀砀⸀栀琀洀氀㸀 栀椀猀琀漀爀礀 渀漀琀攀猀㨀ഊ> muffins to yogurt. _http://www.foodtimeline.org/foodfaq2.html#yogurt_
਀㸀 匀琀攀昀愀渀✀猀 搀愀椀爀礀ⴀ瀀爀漀搀ⴀ洀猀最 ⴀ ㄀⼀㈀㌀⼀　㔀ഊ> http://www.florilegium.org/files/FOOD/dairy-prod-msg.html
਀㸀 倀攀爀爀礀✀猀 爀攀洀愀爀欀猀 漀渀 礀漀最甀爀琀 椀渀 开䴀攀搀椀攀瘀愀氀 䄀爀愀戀 䌀漀漀欀攀爀礀⸀开 吀爀漀眀戀爀椀搀最攀Ⰰഊ> Wiltshire: Prospect Books. 2001
਀㸀 䄀渀搀 倀攀爀爀礀✀猀 琀爀愀渀猀氀愀琀椀漀渀 漀昀 开䄀渀 䄀渀漀渀礀洀漀甀猀 䄀渀搀愀氀甀猀椀愀渀 䌀漀漀欀戀漀漀欀 漀昀 琀栀攀  ഊ> 13th Century:__
਀㸀 开开栀琀琀瀀㨀⼀⼀眀眀眀⸀搀愀瘀椀搀搀昀爀椀攀搀洀愀渀⸀挀漀洀⼀䴀攀搀椀攀瘀愀氀⼀䌀漀漀欀戀漀漀欀猀⼀䄀渀搀愀氀甀猀椀愀渀⼀ ഊ> andalusian_footnotes.htm_
਀㸀 栀琀琀瀀㨀⼀⼀眀眀眀⸀搀愀瘀椀搀搀昀爀椀攀搀洀愀渀⸀挀漀洀⼀䴀攀搀椀攀瘀愀氀⼀䌀漀漀欀戀漀漀欀猀⼀䄀渀搀愀氀甀猀椀愀渀⼀ ഊ> andalusian3.ht
਀㸀 栀琀琀瀀㨀⼀⼀眀眀眀⸀搀愀瘀椀搀搀昀爀椀攀搀洀愀渀⸀挀漀洀⼀䴀攀搀椀攀瘀愀氀⼀䌀漀漀欀戀漀漀欀猀⼀䄀渀搀愀氀甀猀椀愀渀⼀ ഊ> andalusian_contents.htm
਀㸀 匀甀攀礀ഊ-- 
਀䐀愀瘀椀搀⼀䌀愀爀椀愀搀漀挀ഊwww.daviddfriedman.com
਀ഊ
਀䐀愀琀攀㨀 匀甀渀Ⰰ 　㌀ 䨀甀渀 ㈀　　㜀 ㄀㜀㨀　㤀㨀㈀㤀 ⴀ　㐀　　ഊFrom: Gretchen Beck <grm at andrew.cmu.edu>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 夀漀最甀爀琀ഊTo: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
਀ഊ--On Sunday, June 03, 2007 4:43 PM -0400 Suey <lordhunt at gmail.com>  
਀眀爀漀琀攀㨀ഊ
਀㸀 䌀愀爀漀氀攀 匀洀椀琀栀 眀爀漀琀攀㨀ഊ>>  . . . He also stated that the promised land was the land of yoghurt
਀㸀㸀  ⠀渀漀琀 洀椀氀欀⤀ 愀渀搀 栀漀渀攀礀Ⰰ 愀渀搀 琀栀愀琀 琀栀攀 漀爀椀最椀渀愀氀 琀爀愀渀猀氀愀琀漀爀猀 栀愀搀 氀攀愀爀渀攀搀 琀栀攀ഊ>>  Egyptian version of arabic (and gotten it wrong). . .
਀㸀 䠀漀眀 愀戀漀甀琀 䜀攀渀攀猀椀猀 ㄀㠀㨀㄀ⴀ㄀㔀㼀 倀椀挀欀攀搀 愀 挀氀椀瀀 甀瀀 漀渀 䤀渀琀攀爀渀攀琀 琀栀愀琀 䄀戀爀愀栀愀洀 搀椀搀ഊ> not serve curds or curds and whey but yogurt and milk to the three
਀㸀 猀琀爀愀渀最攀爀猀 椀渀 琀栀攀 栀漀猀瀀椀琀愀氀椀琀礀 洀攀猀猀愀最攀⸀ 圀栀愀琀 搀漀攀猀 礀漀甀爀 䈀椀戀氀攀 猀愀礀㼀  吀栀椀猀 漀昀ഊ> course takes us back to Miss Muffitt. Did she eat cottage cheese,
਀㸀 挀甀猀琀愀爀搀 漀爀 礀漀最甀爀琀㼀 圀栀攀渀 搀椀搀 礀漀最甀爀琀 最攀琀 琀漀 䔀渀最氀愀渀搀 戀礀 琀栀攀 眀愀礀㼀 圀愀猀 椀琀ഊ> before Dr. Thomas Muffitt, Mary Queen of Scots or later? When did yogurt
਀㸀 椀渀 䔀渀最氀椀猀栀 琀愀欀攀 漀渀 琀栀攀 吀甀爀欀椀猀栀 渀愀洀攀㼀ഊ> Susan
਀ഊAccording to the OED, the word appears in English around the  
਀戀攀最椀渀渀椀渀最 漀昀ഊthe 17th C:
਀ഊ1625 PURCHAS Pilgrims II. IX. xv. ?9. 1601 Neither doe they [sc. the Turks]
਀攀愀琀攀 洀甀挀栀 䴀椀氀欀攀Ⰰ 攀砀挀攀瀀琀 椀琀 戀攀攀 洀愀搀攀 猀漀眀攀爀Ⰰ 眀栀椀挀栀 琀栀攀礀 挀愀氀氀 夀漀最栀甀爀搀⸀ ㄀㘀㠀㜀 䄀⸀ഊLOVELL tr. Thevenot's Trav. II. 25 A kind of Butter-milk by them [sc.
਀吀甀爀欀猀崀 挀愀氀氀攀搀 夀漀最漀甀爀琀Ⰰ 眀栀椀挀栀 琀栀攀礀 搀爀椀渀欀⸀ഊ
਀琀漀漀搀氀攀猀Ⰰ 洀愀爀最愀爀攀琀ഊ
਀ഊDate: Fri, 7 Sep 2007 12:13:01 -0400
਀䘀爀漀洀㨀 ∀䔀氀椀猀攀 䘀氀攀洀椀渀最∀ 㰀愀氀礀猀欀 愀琀 椀砀⸀渀攀琀挀漀洀⸀挀漀洀㸀ഊSubject: [Sca-cooks] I Didn't Know...
਀吀漀㨀 ∀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䜀爀攀攀琀椀渀最猀℀  䤀 眀愀猀 樀甀猀琀 爀攀愀搀椀渀最 琀栀攀 琀甀搀漀爀挀漀漀欀 戀氀漀最 瀀愀最攀 愀渀搀 猀愀眀 琀栀椀猀㨀ഊ
਀㸀 ⸀⸀⸀⸀⸀⸀渀漀琀 戀攀挀愀甀猀攀 漀昀 愀渀礀琀栀椀渀最 栀攀 搀椀搀Ⰰ 洀漀爀攀 琀栀攀 昀愀挀琀 琀栀愀琀 洀椀氀欀 琀漀搀愀礀 椀猀ഊ> separated from cream in a different manner to the Tudors. Today,
਀㸀 漀甀爀 洀椀氀欀 愀渀搀 挀爀攀愀洀 愀爀攀 猀攀瀀愀爀愀琀攀搀 挀攀渀琀爀椀昀甀最愀氀氀礀Ⰰ 椀渀 琀栀攀 瀀愀猀琀 最漀漀搀 漀氀搀ഊ> gravity did the job....so what you say...well, our milk today has less
਀㸀 昀愀琀 椀渀 椀琀 琀栀愀渀 椀渀 琀栀攀 瀀愀猀琀 愀渀搀 漀甀爀 挀爀攀愀洀 洀漀爀攀 昀愀琀⸀ 吀栀椀猀 洀攀愀渀琀 琀栀愀琀 眀栀攀渀ഊ> Robin came to curdle the milk to make a possett..make a styf poshotte
਀㸀 漀昀 䄀氀攀㬀 ︀愀渀 栀愀渀最 ︀攀 挀爀漀搀搀礀猀 ︀攀爀ⴀ漀昀 椀渀 愀 瀀礀渀渀攀 愀氀氀 栀攀 最漀琀 眀愀猀 愀 昀攀眀ഊ> measly lumps floating in a lot of milk/whey.......my fault really as I should
਀㸀 栀愀瘀攀 漀爀搀攀爀攀搀 挀爀攀愀洀 琀漀 洀椀砀 眀椀琀栀 琀栀攀 洀椀氀欀 琀漀 甀瀀 琀栀攀 昀愀琀 氀攀瘀攀氀猀⸀⸀⸀⸀⸀⸀ഊ
਀䤀 渀攀瘀攀爀 欀渀攀眀 愀戀漀甀琀 愀 搀椀昀昀攀爀攀渀挀攀 椀渀 猀攀瀀愀爀愀琀椀漀渀 ⴀ 漀渀氀礀 琀栀愀琀 眀攀 栀漀洀漀最攀渀椀稀攀ഊmost of our milk today. I wonder what else is different today that would
਀洀愀欀攀 愀 戀椀最 搀椀昀昀攀爀攀渀挀攀 椀渀 琀栀攀 爀攀猀甀氀琀猀 漀昀 漀甀爀 挀漀漀欀攀爀礀⸀⸀⸀ഊ
਀䄀氀礀猀 䬀愀琀栀愀爀椀渀攀ഊ
਀ഊDate: Tue, 14 Oct 2008 15:58:06 -0400
਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀攀 愀琀 洀愀挀⸀挀漀洀㸀ഊSubject: [Sca-cooks] Forthcoming titles Fall 2008 LONG
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䄀猀 瀀爀漀洀椀猀攀搀 猀漀洀攀琀椀洀攀 戀愀挀欀 栀攀爀攀✀猀 愀 氀椀猀琀 漀昀 猀漀洀攀 昀漀爀琀栀挀漀洀椀渀最 昀愀氀氀 　㠀ⴀ 眀椀渀琀攀爀 　㤀ഊtitles that might be of interest to readers of this list.
਀吀栀攀礀 挀漀瘀攀爀 愀 昀甀氀氀 爀愀渀最攀 漀昀 琀漀瀀椀挀猀⸀ഊI've included details, descriptions or links where I have them.
਀䄀 渀甀洀戀攀爀 漀昀 琀栀攀 氀椀猀琀猀 䤀 甀猀攀搀 搀椀搀渀✀琀 爀攀挀漀爀搀 瀀爀椀挀攀猀 瀀漀猀猀椀戀氀礀 戀攀挀愀甀猀攀ഊthey were not yet set.
਀ഊJohnnae
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਀⨀䴀椀氀欀㨀 吀栀攀 匀甀爀瀀爀椀猀椀渀最 匀琀漀爀礀 漀昀 䴀椀氀欀 吀栀爀漀甀最栀 琀栀攀 䄀最攀猀 ⨀戀礀 䄀渀渀攀 䴀攀渀搀攀氀猀漀渀ഊ  352 pages. Knopf Publishing Group (7 Oct 2008)
਀倀愀爀琀 挀漀漀欀戀漀漀欀 眀椀琀栀 洀漀爀攀 琀栀愀渀 ㄀㈀　 攀渀琀椀挀椀渀最 爀攀挀椀瀀攀猀⼀瀀愀爀琀 挀甀氀椀渀愀爀礀 栀椀猀琀漀爀礀Ⰰഊpart inquiry into the evolution of an industry, Milk is a one-of-a-kind
਀戀漀漀欀 琀栀愀琀 眀椀氀氀 昀漀爀攀瘀攀爀 挀栀愀渀最攀 琀栀攀 眀愀礀 眀攀 琀栀椀渀欀 愀戀漀甀琀 搀愀椀爀礀 瀀爀漀搀甀挀琀猀⸀ഊAnne Mendelson is the author of Stand Facing the Stove.
਀栀琀琀瀀㨀⼀⼀眀眀眀⸀爀愀渀搀漀洀栀漀甀猀攀⸀挀漀洀⼀挀愀琀愀氀漀最⼀搀椀猀瀀氀愀礀⸀瀀瀀攀爀氀⼀㤀㜀㠀㄀㐀　　　㐀㐀㄀　㠀⸀栀琀洀氀ഊ
਀㰀猀渀椀瀀㸀ഊ
਀㰀琀栀攀 攀渀搀㸀ഊEdited by Mark S. Harris	dairy-prod-msg	Page 50 of 50
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