Water on the top of yogurt is fine, actually. Unless it was weird and too much and then you couldn't eat it even if it was technically fine. I mean, I can almost never drink milk after I smell it, because I only smell milk I'm suspicious of, and then I convince myself it smells bad....

Hivemind: Has anyone heard of a measurement for butter as a "print of butter?"

I found this link about the history of butter making.

It mentions a "print" when explaining when butter production moved away from a do-it-yourself home project to larger scale production.

The farm production of butter began to assume definite shape at least as early as 1791 as Willard stated in 1871 that "Orange County located 50 miles north of New York City had for 80 years devoted its chief attention to butter making and the production of fresh milk for the New York City Market." "Dairy butter," as this product made on the farm was called, made up for sale was oftentimes collected as "pats," "balls," "rolls" and even "prints."

So maybe print of butter is a pound?

I can almost never drink milk after I smell it, because I only smell milk I'm suspicious of, and then I convince myself it smells bad....

Exactly. I mixed it up, tasted it, and completely lost the ability to tell whether it was bad or not.

I don't like the way milk smells, in general. People think I'm crazy for saying that.

There's a wooden butter print halfway down this page: [link] maybe it's however much one of those holds?

Unless there's mold, yogurt's pretty safe. I mean, it's curdled milk to begin with, you know?

I mean, it's curdled milk to begin with, you know?

Which is exactly why, if you start thinking about it, you can never eat it!

(When "you" = "I")

I like to think of yogurt as predigested milk.

Which is also gross, so I don't know why I find it preferable.

Is it really the same as curdled milk? This intrigues me.

I thought it was the yummy still-living bacteria culture that gave it the distinctive flavor?