That’s really stretching the definition. “Wort” is specifically the malt solution that’s fermented to make beer. As the milk in cereal is neither a malt solution nor meant for fermenting, I really don’t see how “wort” could applied here.
Missed the edit: Although I guess the angle you’re playing is the cereal grain + liquid solution. Like I said, stretching… (ETA: I should say “beer or a mash for whiskey” in the post above.)
Crunchberry Punch… cap’n.
Yes and no, not strictly foam, spume could be simply kinetically agitated milk from pouring and repeated spooning, foamieness is simply a matter of degree. In modern applications the classic agitators are gaseous compression (CO2) and steam pressure, however vigorous spumante can also be achieved through string pouring like this expert chai maker or whipping. Or in the case of cereal spuma, pouring and spooning… the remnants are the scum of the cereal.
As regards wort, although one classically does not ferment the remnant of milk and cereal particulates, there is certainly no reason one couldn’t. Crunchberry (alcoholic) Milk Punch. Cap’n.
Kefir for example, is made with a milk and kefir wort, for all intents and purposes.
Or maybe, you could make a kumis with cap’n crunch inoculated melkwirt, it should have a more suitable sugar content, and the end product will have more of a kick.
Interesting. Is the cereal “in solution” as regards the milk? The flakes don’t break down, but they don’t distribute evenly throughout the mixture either; and settle out of solution almost immediately after being stirred. I think it’s only a solution if it’s left out all day untilt he cereal has thoroughly incorporated all the liquid.
Yes, but you wouldn’t call that solution “wort” any more than you would call kefir, kumis, or yogurt “beer.” I mean, better analogy, would you call the prefermented/fermenting juice for wine “wort”? No, it’s “must.”
milk : cereal
rice : General Tso’s chicken
luchi (puri) : alu-phulkopir torkari (alu-gobi/potato and cauliflower)
roll : hamburger patty
sliced rye bread : corned beef and pastrami
tortilla : meat, cheese, rice, and beans
I vote for topping. Or medium. Or… vehicle?
At the time of pouring it has not interacted with the cereal, it is simply a stream of solution in movement in midair - this page has three differing and sort of agreeing opinions that milk is a solution, colloid, and suspension. What’s the straight dope on that?
From Colloid - definition of colloid by The Free Dictionary
Suspension is macroscopic particles that are intermingled because of disturbance.
Colloid has smaller particles that stay intermingled better.
A solution has even smaller particles, the intermingling is at the atomic/molecular level.
Yes, must is specific to winemaking and distilling with fruit generally and wort is specific to brewing and distilling with malted grain generally. I guess the question is if you were making a wine with anything other than grapes would you still call it ohh… cherry must? Why not Milk wort? Malted cereals and milk could very easily be called milk wort… the language does allow us to do that, and the meaning is quite clear.
Or, for example, more generally would it be errant or confusing I were making cherry juice in a juicer with no intentions of winemaking, and offhand referred to the pith and remnants left in the juicer as “cherry must”? If that is allowed, why not “cereal or milk wort” to refer to the bottom of a bowl of cereal?
…and have some Cherry Wine… Un hunH!
milk: cheese
rice: La Choy
luchi: vindaloo
roll: My aunt’s and Grandma’s Parkerhouse…
rye: gotta be a reuben
tortilla: puffy tacos
Milk as an agent is often called a creamer or whitener. But I think mostly, milk is also the generic term for any substance used in such a way.
I usually see it opposite - “creamer” is the generic, replacement for milk or cream (or half and half). Hadn’t seen “whitener” until not long ago on this board.
Actually, I suppose if we are working with the parmaeters of this undersided autistic poll… it would go
Milk: cheese
rice: ricecake or mochi
luchi: Stuffed luchi… don’t know what they are called … basically a luchi with a lentil daal spread between layers and fried or baked Or what do Indians make to use up leftover chiapatti?.
roll: Thanksgiving stuffing
tortilla: chilaquiles
That doesn’t answer my question?
Which is milk?
The replies from three scientists on that linked page claim that Homogenized milk is a suspension , a colloid, and a solution? Which is it… or does it depend on each scientists’ prejudices and application?
It’s a white powder until I pour water over it to reconstitute it.
“it’s” always means “it is” or “it has”.