resipsaloquitur@lemmy.world to Not The Onion@lemmy.worldEnglish · 6 days agoRunners Are Discovering They Can Churn Butter on Their Runs—and It’s Surprisingly Easywww.runnersworld.comexternal-linkmessage-square31linkfedilinkarrow-up1124arrow-down111file-textcross-posted to: hackernews@lemmy.bestiver.setil@lemmy.world
arrow-up1113arrow-down1external-linkRunners Are Discovering They Can Churn Butter on Their Runs—and It’s Surprisingly Easywww.runnersworld.comresipsaloquitur@lemmy.world to Not The Onion@lemmy.worldEnglish · 6 days agomessage-square31linkfedilinkfile-textcross-posted to: hackernews@lemmy.bestiver.setil@lemmy.world
minus-squareVictor@lemmy.worldlinkfedilinkEnglisharrow-up19·5 days agoIs fermented milk the same as having it go sour/bad?
minus-squareeskimofry@lemmy.worldlinkfedilinkEnglisharrow-up21·5 days agoto clarify I should have just said curd in the first sentence. However a lot of people outside of Asia are not aware. For those people “Yogurt” is the nearest thing. However the bacteria/yeast used are quite different.
minus-squaretrxxruraxvr@lemmy.worldlinkfedilinkEnglisharrow-up10·5 days agoIt is if it’s the right bacteria making it go sour.
Is fermented milk the same as having it go sour/bad?
to clarify I should have just said curd in the first sentence. However a lot of people outside of Asia are not aware. For those people “Yogurt” is the nearest thing. However the bacteria/yeast used are quite different.
It is if it’s the right bacteria making it go sour.
Ah-ha. Alright!