What a queer lunch.
Now let’s not go there. Despite some speculations the Master is unconvinced.
Not “a” boiled potato. Many boiled potatoes.
According to Cecil, a working man would have eaten 8 pounds of potatoes a day.
do people actually eat curds and whey as a meal or snack?
Otherwise known as cottage cheese.
Is that what “curds and whey” actually are? I’ve made cottage cheese, and while there is some whey that clings to the curds, the curds are skimmed away from the whey.
Don’t forget Quark and Clabber. Quark they sell all over Europe, Israel, Turkey, and Russia (a national food). It’s tasty and innocuous. Clabber I’ve never had.
Clabber’s just unpasturized milk that’s been allowed to sour naturally. I made some once, when I had some fresh raw milk. It was basically the best cottage cheese I’ve ever eaten.
Slightly risky, but the majority of bacteria that grow in milk are safe and beneficial, and once they take over, nothing else will take hold because of the acid, so I figured as long as the milk was clean and fresh and the result was acidic, I would probably be ok with a strong imune system. I’m not sure I’d do it again, but it was good! You could probably get the same results with a commercial culture, though.
ETA: The process was very simple:
- Take fresh, clean unpasturized milk in a sterile container. Cover loosely.
- Don’t refrigerate it until it’s all lumpy and sour.
- Enjoy! (Keep the ER on speed dial, just in case!)
How about junket. That is sweetened curds and whey.
What is creamed cheese?
This thread has caused me to utter to my wife 'It started with sour cream, but degenerated into buttermilk", a combination of words I have never used before in my life.
Thank you Straight Dope!!!
Illegal in Wisconsin?
No, junket is a brand name for rennet custard. Rennet is an enzyme made from calf stomachs.
It can have some texture but it isn’t chunky. Nor does it separate into liquid and solid parts. I would say it is very unlike curds and whey, personally.
This is God’s honest truth. I drink it because it’s all that’s available but it ain’t buttermilk.
So where can you buy the closest thing to “real” buttermilk when you’re not at/near a farm?
We have Kate’s Real Buttermilk in our supermarkets in New Hampshire.
I’ve drunk the leftover liquid after making butter with the sprog, and it’s actually pretty tasty. It’s fairly sweet, although it has the consistency of skim or very low-fat milk with tiny chunks of butter in it, which is what it is. The butter was pretty good, too.
Let me just say this. Eeeewwwwww.
I wish I knew. I haven’t had “real” buttermilk since I was a teenager. I doubt it’s’ a big seller as most people wouldn’t know the difference.
And Mississippi if you’re closer than second cousins.