Sounds like what we call dickmilch (soured milk).
When I was a kid my mother used to make it at home, very different from buttermilk. Mind you my mother made that as well once but that was by accident. She got distracted and whipped the cream a little too long. ;-)
Lard is the go, just don't get it on any dish cloths or towels etc....no detergents or bleaches will remove the last trace.
Remove from foil wrapping and store in a glass butter container...a little goes a long way.
foodandwine.com - lard-the-new-health-food
Dishwasher is sort of ok...removes the oils/fats but leaves the carbon film.
Lard provides instant new non-stick tenacious film.
Do you mean induction kitchen top ?.
Some sauces require copper saucepans iirc ?.
What is good and what's wrong with tinned copper cook ware ?.
Ime stainless is a lost cause....nothing I know of makes it a good cooking pan/hotplate.
The best bbq hotplate I have used was the front plate of a door from a very old office safe....really tough pre 1900 3/8" old steel, 400x800 or so.
The very worst bbq hotplates I have used are SS....they just don't and won't work right.
Dan.
Wiki is a bit weird on this one.
In the english version it focuses on cultured buttermilk saying that traditional buttermilk is common in India, Nepal etc but virtually unknown in western countries.
In the german version buttermilk is defined as a byproduct of the butter making process (aka traditional buttermilk) without any mention of cultured buttermilk whatsoever.
We Germs frequently use trad buttermilk to make sourdough bread btw.
Interesting the cultural differences! Yes, EvanC gave the definition for at least us Yanks, where it's a cultured milk product containing a lot more lactic acid from the fermentation. To make ricotta, you heat 1 part (cultured) buttermilk and 2 parts whole milk slowly until it starts clumping up.
Fermented yak butter is common in Nepal/Tibet. If you seek it out there are artisanal dairies here that produce cultured butter and sell the traditional buttermilk (even in re-usable glass bottles).
It is, isn't it?
That said what you described would be called 'quark' in Germany. It is quite different from italian ricotta. Ricotta is made by recooking (ricotta literally means recooked) the whey left over after making other cheeses.
Which explains the price because you need a lot of leftover whey to make a little ricotta. Quark costs marginally more than milk in Europe but is almost impossible to find in the UK.
Well, I'll now know what to look for whenever I find myself next in Germany. 🙂
And this stovetop curds/ricotta/paneer, while tasty and fresh, has nothing on the fond memories of going to the shepherds near my Nonno's place in Sicily to get fresh sheep's milk ricotta. One of life's simple delights.
And this stovetop curds/ricotta/paneer, while tasty and fresh, has nothing on the fond memories of going to the shepherds near my Nonno's place in Sicily to get fresh sheep's milk ricotta. One of life's simple delights.
No I meant cast iron is sometimes not flat or scratches the glass excessively. The only actual contact of food with copper that I know of is the copper bowl for whipping eggs. There is a reaction going on that prevents overwhipped, weepy meringue. Re-tinning is very expensive maintenance.
Yeah but it seems easier to just walk into any supermarket when I visit family in Germany.
Being Germany I strongly suspect that within the country the definition of buttermilk as byproduct of butter making may well be legally binding. ;-)
Btw all bottles (glass or plastic) in Germany are reused and you have to pay a returnable deposit. The typical beer bottle circulates over 40 times during its life.
We can thank the foodies, before the 80's it was essentially impossible to find many equivalents to common European milk products here.
Quark
I worked/lived in Germany about 25 years ago and always thought that was a great system . I remember taking our emptys to a huge warehouse that sold nothing but bottled drinks and getting a discount in return for our bottles each week.
I remember going back with friends in Frankfurt to get the wine bottles refilled. Ironic that when I was riding the trash truck back in Milwaukee we had to lift big barrels of broken glass because all alcoholic beverage containers had to be destroyed immediately to prevent fraudulent re-filling (only taverns and restaurants).
Bottle deposit seems to be a no-brainer when it comes to reducing rubbish.
Not sure what that says about governments not implementing this.
Not sure what that says about governments not implementing this.
Yeah, it's definitely the way my mom/Nonna cooks/cooked, and while I'll play a bit more food scientist than either of them, the philosophy remains the same: stay out of the way of good food.
Recycling around here is pretty much municipal. That said I'm not sure (and I should learn) what's exactly happening to that material stream once it leaves my bin. Certainly could be a much, much better system, albeit one that asks more of the end-consumer.
My humble fall addition: oven roasted veggie soup:
5 lb bag o' carrots
2 red peppers
1 Garnet yam
1 (Big) Butternut Squash
1/2" cubes, a bit of bacon fat to make sure nothing sticks. Lots of different peppercorn/dried chiles I have in my spice rack. Toss on a couple half-sheet pans and roast for an hour in a 400F oven. Toss as needed. I just turned it off and left the veggies in overnight.
Clean the half racks with a little apple cider, add a boatload of water (veggie stock would be amazing) and blend until smooth.
Serve with a dallop of butter. I'm sure recently mentioned dairy products would be better (creme fraiche?!), but it hit all the right buttons for me. (And will feed me for the next week!)
5 lb bag o' carrots
2 red peppers
1 Garnet yam
1 (Big) Butternut Squash
1/2" cubes, a bit of bacon fat to make sure nothing sticks. Lots of different peppercorn/dried chiles I have in my spice rack. Toss on a couple half-sheet pans and roast for an hour in a 400F oven. Toss as needed. I just turned it off and left the veggies in overnight.
Clean the half racks with a little apple cider, add a boatload of water (veggie stock would be amazing) and blend until smooth.
Serve with a dallop of butter. I'm sure recently mentioned dairy products would be better (creme fraiche?!), but it hit all the right buttons for me. (And will feed me for the next week!)
Can't speak for brum, but at least 3 supermarkets near me sell quark. Mind you that is only in last 12 months. So we are around 30 years behind europe...
