I thought it was the yummy still-living bacteria culture that gave it the distinctive flavor?
Spike ,'The Cautionary Tale of Numero Cinco'
Natter 45: Smooth as Billy Dee Williams.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Now I'm really glad I threw it away.
Milk + bacteria (L. acidophulus, I think) = yogurt
Curdled milk by itself is closer to cottage cheese.
Everyone should eat as much dairy products as humanly possible.
Wait, my dad's retired, so I guess it doesn't really matter....
Holy crapola, is dry cleaning really that expensive?
There'd better be size-8 women desperate for fancy dresses on ebay next week, that's all I'm saying.
Milk + bacteria (L. acidophulus, I think) = yogurt
Curdled milk by itself is closer to cottage cheese.
What's whey?
Yogurt is technically spoiled milk. But since it's been spoiled by lactobacillus, which are yummy and digestible, we're okay with that.
What's whey?
Whey is the liquid leftover from cheesemaking.
"Curdled" really describes a texture, not a level of bacterial contamination. It just means the curds have separated out, which can happen for any number of reasons. (Acid can do it, so can heat.)
I know someone once said that they refused to drink milk on general principle, because it's just aborted cheese. Forget who, though...
What's whey?
The liquid that the curds separate out of (sometimes present in cottage cheese - possibly the liquid that was floating on top of Dana's yogurt, but I'm not sure abot that). Good for baking.