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Exactly, and the amazing thing about history is that it clearly shows us that we should exterminate both ethnic Russians and Germans. We would have peace on earth.
Anecdote about buttermilk which ties into the whole "energy drink" point you mentioned in this video and also crosses over my two loves in life - food and motorsport: After the 1933 Indianapolis 500 race, the winner Lous Meyer was exhausted from the effort of the 500 miles, so he requested a drink of buttermilk in order to refresh him. After winning it again in 1936 he made the same request, and was photographed swigging from a bottle of buttermilk while holding up 3 fingers to represent the fact that it was his third time winning the race. Ever since 1936 every winner of the Indy 500 has repeated Meyer's tradition, though the buttermilk was fairly quickly replaced with regular milk which somewhat matches up with what Adam said about buttermilk drinking being a somewhat older tradition. Such is the strength of the tradition for post-race milk, that there was even a near-riot one year when former Formula 1 world champion Emerson Fittipaldi drank orange juice after the race instead of milk in order to promote his home country of Brazil's orange industry.
I knew about the orange juice saga as an F1 fan but it's quite fascinating to hear the origins of such a unique tradition. I always wondered how it came about. Also your comment reminds me of the golden age of the drivetribe and foodtribe community that once was: combining the love of cars and foods in general
Wtf, you keep saying old timers?!? You don't know what a spring house is, or clabber, or other common stuff. I've never seen someone so ignorant, trying to school everyone else!
In Poland we also have buttermilk called "maślanka" - a word that also derives from word butter, it also originates from the highlander part of the country and is commonly found in every grocery store on the shelf right beside kefir
In France we call it Lait Ribot, which has nothing to do with butter in french (beurre), but is from the briton language where "ribotte" is the milk left after you've beaten your butter ^^ The funny thing is we use Lait Ribot, because it can't be officially called "babeurre", the french word for buttermilk, as it is whole milk fermented with bacterias, so just use a regional language isntead ^^
Yeah but kefir is more sour and chunky and overall different which is weird considering it's basically also just fermented milk nowadays. I love both though.
A local dairy to me (the USA) sells 'Bulgarian Buttermilk' alongside plain buttermilk. Apparently the Bulgarian kind is made with full fat milk instead of skim milk like would be the product of making butter. I wonder if it is similar to to maslanka.
In Austria, we have 2 kinds basically, butter milk and what we call sour milk. Buttermilk is made from the leftover of producing Butter, then fermented, so it’s more liquid, and sour milk is whole milk that is fermented (sounds more like what you describe), so a lot more creamy. Never used it for baking but it’s a lovely Drink
It adds a good tang when baking savory foods (especially American-style biscuits) and provides good body similar to heavy cream (in Europe, I think this is called double cream). I don't particularly like it in sweet foods, but that's more of a personal preference than anything.
@@PhycoKrusk In Europe we call it whatever the local language is, so in most places it won't be neither heavy cream, nor double cream because in most countries we don't speak English as a first language. Also in most European countries buttermilk is consumed primarily as a drink.
In my South Indian language (Telugu), buttermilk is called "majiga," and we eat it with rice all the time. Majigannam (an agglutinative word meaning buttermilk with cooked rice) is probably the most common thing eaten in South India.
Except (from what I know of my family), "majiga" is buttermilk is basically curd thinned with water. I'm not aware of any south indians making buttermilk as a direct product, but I could be unaware. It's interesting to hear Adam talk about how buttermilk and yogurt use different classes of bacteria, when I thought it was the same. Pretty cool.
@@erzsebetkovacs2527 honestly, the way that my family makes it (im also telugu haha) is with store-bought dahi from indian stores, water, and salt; its apparently good for digestion and its used a lot when you're sick and can't eat anything without barfing if you want, you could also make homemade perugu by boiling a bunch of milk, adding some pre-existing dahi or perugu (same word different languages), and let that sit in your oven for a while (i think)
Buttermilk is actually really popular among like 80+ year olds in Finland as well. I remember always drinking buttermilk at my grandparents when I was like a 5 year old. When I drank regular milk my grandpa used to actually diss me for not drinking buttermilk. :D He preached about it's health benefits to me till the day he passed away last year.
That's really interesting! I'm actually visiting Finland right now (my mother was born and raised here before moving to the US in her twenties, so I still have lots of family in Oulu), and I just asked if my grandma drinks buttermilk (piimä) and the answer was yes haha.
I live in Mongolia. Our national beverage is Airag, which is basically the same thing but with horse milk instead of cow. People sell it in 2 liter bottles out of the back of their cars. Sometimes it’s great, sometimes it’s not. I never understood why. Older people drink it regularly too while the younger generation doesn’t. Thank you for helping me understand it better, I’m going to try making my own now!
In Kazakhstan we call it Qymyz and that stuff absolutely slaps. Also, the Bashkort/Bashkir people (a Turkic ethnicity in Russia) have a version of fermented mare milk that has honey added in the starter culture, and it tastes absolutely heavenly. The slight sweetness from the honey compliments the tangy flavour of the fermented mare milk really well.
The quality differs because the cultures react to weather, air pressure, milk composition etc. that really influences the outcome of my kefir culture’s production too…
When I started making my own kefir I was surprised it tasted nothing like the yogurt-y stuff you can buy, it was a lot closer to "buttermilk", I really liked it and found out my grandmother drank buttermilk a lot.
In the middle east we also LOVE drinking butter milk we call it "Laban". We drink it almost everyday with dinner or lunch or as a snack with dates. When I first lived abroad and realized that "Laban" doesn't exist in other countries, I was so frustrated because I was so used to drinking it and I miss it a lot. From the name, I never ever expected "butter milk" to be the same as "Laban" and you can imagine how happy I was when I discovered it.
Yess! The only bad thing about traveling to a western country was not finding laban in the normal supermarkets, I tried kefir thinking oh this might be like laban cause it says it’s cultured but oh no it really wasn’t. It seemed like carbonated milk which was a little unsettling Thankfully we know now that buttermilk is the same thing so hopefully it’s a bit closer to what laban back home is like
@@indiankimchi the taste is very different in my opinion. I usually hate laban that is just watered down yoghurt, a lot of Indian restaurants do that. It loses a lot of the sourness and taste. In the video they explain that the bacteria that makes yoghurt is different from the bacteria that makes butter milk, which explains the difference in taste.
Love these Cruze farm folks and all your videos with them! Would love to see more of this. I know you don’t want to endanger your viewers by educating us on the subject but some Tennessee moonshiners would be cool.
We stopped by Cruze Farms on our last trip through Knoxville per your last video about soft-serve: it was phenomenal. I love these local highlight food science videos, and it looks like slowing your pace has really worked out for your channel. Keep it up!
We also have spiced Lassi here in India - just add some salt, cumin powder and black pepper to the buttermilk that you are drinking and the sour taste melts perfectly with the aromatic spice and heat!
There's a Danish dessert/snack called "Koldskål,", which is traditionally made with buttermilk. Along with the ingredients it is usually flavored with lemon and vanilla and eaten with either berries, fruits or little biscuits or cookies on top. Comes highly recommended.
Buttermilk is also very popular in Poland, where it's called "maślanka". It's often flavoured with strawberry chunks, and lately one company has been making baked apple flavour which is really delicious as well. There is also kefir which is extremely similar but the taste is distinctly different, as you said it's the same thing but with a different culture.
There’s also Bulgarian buttermilk, which actually uses yogurt cultures for the fermentation! Kinda surprised me when my mom requested it when I was grocery shopping for her. I thought she was asking for buttermilk that was literally from Bulgaria.
I grew up in Georgia, and my family would use buttermilk as part of our struggle food during bad times. It would make our bread, and we would take the left over and pour it in a glass with cracks and eat it like a cracker soup. When I moved to PA it took me ages to find a pint of the stuff anywhere, I almost gave up getting it for my bread and biscuit making.
Lovely! My Papa (2nd grandfather on my dad's side, I had a plethora of grandparents) adored buttermilk and always kept a jug in the fridge. I remember him telling me that when he served in the Korean War it was really hard to get dairy products, but he'd go to a lot of effort to get his hands on buttermilk, because it'd keep longer and made him feel a lot better. (One of the only stories he ever told me about his military service, in fact.) Fascinating how the "same" effect manifests in so many ways - yogurt and buttermilk aren't the same but they could be called cousins, almost, it seems! And hearing kefir explained as buttermilk makes a LOT more sense than some of the health-store jargon I keep seeing. Also fascinating that European butter is made with cultured milk!
Lovely video Adam, something our family used to do to substitute buttermilk when it called for it in recipes was to mix a teaspoon to a tablespoon worth of lemon juice into regular milk , I’m looking forward to tasting the differences in recipes now that I know the differences!
I've read a few of everyone's comments and kinda want to add something too. Here in Russia (at least my hometown which is famous for its dairy industry) kefir is a very popular product that comes in many flavors, like wild berries, peach and other fruits, kind of like what Adam mentioned in the video. There's also this kind that is enriched with specific "very-good-for-your-gut" bacteria called bio-kefir but it's typically not flavored. There's also just sweetened kefir, the name of that drink is literally "snow" if you translate it into English hahahaha There's also your basic butter milk, called pakhta. I've never tried it on its own but it's used in cooking also.
Thanks for bringing this back and explaining the yogurt, sour cream, and kefir connection. I use this Canadian sour cream that my parent-in-laws get at a Russian market and it's some of the best sour cream I've had, and it's not as thick as the grocery store, more akin to a kefir... Just delicious.
Thanks for the info! As a European, I never really knew what buttermilk was and always just used any milk product (milk, cream, sour cream, yogurt...) I had in the fridge as a substitute when recipes called for it and adjusted the amount so the viscosity of the batter looked about right. Good to know what it is and how to best substitute it!
I love buttermilk as a beverage. I'm 77 years old, originally from New England, now in Georgia. I was introduced to buttermilk as a kid. A local dairy made it and it was full of particles of real butter. It was so good. I've only been able to find cultured buttermilk lately but still I drink about a pint daily. Love it.
Kefir isn't the same as buttermilk though. Buttermilk is fermented using bacteria, kefir can has added bacteria, but it's mainly fermented using kefir yeasts. It has different flavour, usually it's more thick than buttermilk and can be quite fizzy. And slightly alcoholic, up to 1,5% of alcohol even.
In Poland, we have kefir, maślanka (buttermilk) and zsiadłe mleko / kwaśne mleko (sour milk). These are three distinct products. Maślanka is the liquid byproduct of butter production, and may or may not be soured. It is significantly thinner than zsiadłe mleko, which is made from whole milk soured with lactic acid bacteria. And kefir is made from whole milk, but fermented with keffir grains which contain yeast and other microorganisms in addition to lactic acid bacteria, yielding a distinct taste and very chunky texture. Nowadays, buttermilk is sometimes made from thinned oud skim milk, but it's still a different product than sour milk. Saying these are all one thing is heresy!
Same here, in Hungary. This dude is full of shit, it's not the first time I saw him spreading misinformation. How hard it is to google what's actually in kefir?!😡
Hello @Adam Ragusea I've used diluted yoghurt as a buttermilk substitute. I've also used various milks that I've added lemon juice, or vinegar to. I'll try making some vegan yoghurt out of chickpeas, water it down and try it in some Irish Soda bread. Another experiment for my Domestic Culinary Laboratory, AKA the kitchen.
My grandmother used to always drink buttermilk. It was always in the fridge. We just got back from a trip to Georgia, where on one night we ordered milk for my one kid and it tasted just like buttermilk. It was so hot the milk had soured.
I used to love drinking buttermilk at my grandmas when I was a kid. We moved to another state and then didn't have any for several years. Tried it again and it was way more sour than I remember. Taste buds do change over time so that's probably it.
I have been making Angel Biscuits, since I was a teen. They are the BEST biscuits in the world! My mom taught me how to make HER home made Buttermilk Corn bread! Hey there, Adam...A BIG THANK YOU for teaching us about Buttermilk!!!!! Every time I thought about how Buttermilk is made, I was, always, making something with buttermilk, so I never looked into it! I LOVE all your videos and I will keep on watching them, like I have done for yrs! Again, thank you!!!!!
so it is a lot like Swedish filmjölk it sits right next to the kefir and we use it the same as a breakfast item. pour it into a bowl get some oat crisps or other non-sweetend cereal and dig in. one of my favorit summer lunches is hot dogs with a tall glass of filmjölk. utterly refreshing and a fairly light meal to beat the heat.
Here in the Netherlands we call it karnemelk, and we still have it right next to normal milk to be used as a drink or in cereal. Or baking, though I don't know any recipes with buttermilk.
Karnemelk is often really sour though, lactid acid bacteria are added and the common strains are too sour for my taste. Making it yourself (bonus, you get really good butter) is much tastier in my experience (and tastier for baking, too)
In Denmark we call it Kærnemælk (literally churning-milk). and mostly have it on cereal for breakfast. before just like you we get on our bikes and ride to work.
I can only find one brand of buttermilk, that is actually a byproduct of churning here (also Denmark). The rest are just fermented low-fat milk. There is a real difference in taste.
Firstly, thank you for pronouncing Appalachia correctly!! My momma and granny always ate buttermilk with sweet corn bread crumbled in it & topped it with raw
As a kid growing up in Minnesota, USA in the 1960's I had stomach problems and my medical doctor recommended drinking 1 cup of buttermilk every day - I didn't like it at first (too sour) but I got used to it and actually like it. I don't remember if it helped the stomach problems but it sure didn't hurt.
man kefir is one of the best hangover cures i’ve ever had. back in college i would buy it at the grocery store, they had blueberry and strawberry flavors and were both delicious! after a big night of drinking i would drink half-full bottle of the stuff (i’m a really tall guy so maybe have a smaller serving if you need :) ) and it would take care of that sick/dead feeling and really perk me up into the day! i need to get some more now
Here in Poland every grandma will also tell you to drink your maślanka (buttermilk), i like how every culture that develops this stuff immediately recognizes how good it is for your body. There's also a a special kind of buttermilk that is drank in the mountains down south called "Żętyca", which is buttermilk left over from the production of the signature oscypek sheep's cheese. Also drank "sweet" or sour, and legally considered a traditional polish product.
I find that I have a similar feeling of general better wellbeing when I drink a Yakult every day, which is also a fermented milk product. I started doing it on a whim because they were always in my lunchbox as a kid and had no real expectation of any health benefits, I just felt a bit nostalgic for the taste. But after about a week I noticed my energy levels were overall better and I hadn't changed anything else in my life other than drinking the Yakult.
Same thing for me but with trying nutritional yeast. It doesn't have any bacteria of its own, but it seemed to help a lot with fatigue. At first the taste was awful but these days it even tastes kinda nice.
Yakult uses a very specific lactobacillus, different than those typically used in commercial buttermilk or kefir in the US. Oh it’s so yummy, and supposedly has specific health benefits. (I just drank my last one yesterday otherwise I’d dash to the kitchen and look on the label of one 😊.)
In Denmark a popular summer dessert is 'koldskål' I recommend you make it Adam. Its made with buttermilk, egg, sugar, cream, and vanilla. Then we add these crispy cookie things on top. Very refreshing on a hot day
I think of most modern manufactured buttermilk as being oversalted kefir. I've given my SCOBY many a meal over the years, and I love what it produces because it's like buttermilk, except not full of salt the way store-bought cultured buttermilks often are. Love how folks here in the South came up with the same sort of business that makes sourdough bread awesome. Fact is, you can make kefir from kefir, the same way these folks did with buttermilk. Don't need a SCOBY; the SCOBY just makes it go a lot faster. BTW, there is one big difference between buttermilk and kefir -- kefir grains (SCOBYs) always have yeast along with the lactic-acid and other beneficial bacteria It's right in the name -- Symbiotic Colony of Bacteria and Yeast. And better better? Your SCOBY will grow with continued feeding, and you will eventually be able to break it in half to produce more kefir, to share the goodness with friends, or to blend into a seriously-probiotic smoothie. Do not recommend eating it straight up though -- the texture is of slimy rubber. No bueno. And to be honest, I do occasionally get a jones for the salty grocery-store buttermilk. Will slug down the whole quart at once and have no regrets. But my daily drinker is kefir, usually with a little vanilla extract to sweeten the sourness. Might have to look into making a weird mint lassi with it sometime!
All I want to do is visit Cruze farms now. Speaking of which, Adam, I have absolutely loved this series. Hope you can collaborate with Manjit & family more in the future :)
now i'm confused, according to wikipedia butter milk and kefir are two diffrent things, mayby it one of those words that have two diffrent meanings ? in poland keffir is a lot more like a Soured milk with big curds
For people who don’t support animal abuse, or want a more sustainable product : You can make plant-based butter milk by mixing soy, pea or other vegan milk with some lemon juice or vinegar and let it transform into butter milk in a few minutes. You can also use cultures, but that takes longer. Search for it on RU-vid. Anyway: good stuff.
Today I learned that what we call "filmjölk" in Sweden is actually the same thing as buttermilk. Over here it's typically eaten with cereal, and versions flavored with fruit are very common.
I would disagree about filmjolk being sold with fruit flavours, it is yoghurt that is sold flavoured and sweet. A-fil is more like the buttermilk I have had. Swe-yoghurt (and even filmjolk that is sold in stores) is way sweeter and not something I would consider to be the same like the buttermilk I tasted in india or anywhere else. I would recommend A-fil if you want to taste something slightly similar. Or make your own
@@Zakhath yeah, and the fruit makes it even sweeter. I can’t stand it and recommend homemade Kefir if possible. - further rant not related to anything -- I think it’s better to make your own buttermilk/A-fil/sour filmjolk instead of trusting Arla to produce a healthy product. They even sell “kefir” but it doesn’t have the culture that real kefir has and isn’t the same at all. Buy kefir grains and make your own, I find it worth the time and if I forget it, i can just make an amazing fresh cheese when i filtered the grains and whey out. And the whey-water is great to use as a base for a protein shake if you want to. Anyway, have a wonderful weekend and enjoy your breakfast, whatever it is
If a recipe calls for buttermilk and you don’t have any, you can use ‘soured milk.’ A couple teaspoons of cider vinegar or lemon juice per cup of milk gets you soured milk. The added sugars in lemon juice will also make your baked goods brown a bit more.
"Buttermilk" that is actually from butter tastes like, well, cream, but not as thick. It's really nice if you make nice fresh cream into butter and can have the buttermilk as a treat. It can also be used in cooking, of course, but I guess I look on the idea of drinking it because I have a love of full cream milk (childhood of lots of powdered skim milk).
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Even European buttermilk differs greatly between brands (probably depending on the cultures used). Kefir is noticably different and fungi/yeasts involved (the SCOBY), which tastes very different. We also have Swedish milk, which seems similar to our buttermilk but is not low fat. Mixing up sour cream or something else to achieve the same liquidity seems very very different yet again. How all of these are the same name in the US is confusing to me. But this might explain why some baking recipes come out different when they just specify "buttermilk" and not which type! Finally, there's by now some great vegan substitutes based on fermented coconut, which can be helpful to some people.
In East Africa, we call it maziwa mala and we have two versions of this: the really sour one with water separation which is the one I prefer, and the smooth, thick, rather less sour version that looks a lot like this buttermilk. We don't take the cream out or add any culture, just let fresh milk go bad on it's own and add hot milk to the jar daily. It's quite the acquired taste
good kefir has almost an effervescent and bubbly quality that is basically impossible to get in stores. i made it for a few years and this is inspiring me to do it again.
I'd love to see some lab reports on the microbiota in various cultured milk products. Most like you said are added from lab grown so should be easy, but many people make milk kefir with kefir grains which are far more than a single strain.
I’ve been making dairy kefir at home for years and when my own grains get too big/numerous, I sell them off on eBay and start over from scratch by buying *other* people’s grains from all over the globe (off eBay!). It’s a fun way to combine the native yeasty bacteria from other countries and yes, the flavors DO vary a bit, yield different thicknesses of kefir and so on. It’s a real fun foodie thing to explore and of course you can use a single lumpy “grain” as an inoculation for all manner of foods: veggies, mayo, fresh juices.
In turkey, yoghurt is watered back down into a drink with additional salt. This beverage is industrially made more similarly to the american buttermilk from what I've understood. Additionally, I was told that in more primitive settings, butter would be made from this beverage pretty much (there could be differences, of course) The closest translated name of this beverage to english is usually listed as "buttermilk" so I was rather curious if it was a fitting match, after watching this video I think it is
In India, buttermilk is curd (yogurt) that has been diluted with water and flavoured with everything from cumin powder to mustard seeds and curry leaves. It's called Chaas up North and More in Tamil Nadu ( A South Indian state) We drink it as a beverage during the summer to beat the heat. Tastes like heaven in a glass
In the GCC , buttermilk is typically mixed with normal normal milk to give normal milk a slight sour taste and a tad bit viscosity. Usually 1 third buttermilk with 2 thirds normal milk, some people prefer 50/50, and some maniacs prefer 100% buttermilk!
I live in a country that doesn't sell Buttermilk in stores (Taiwan). When I need it for baking I just add some vinegar to milk and let it come together for about ~15 minutes and it gets me what I need for baking.
From my (limited) research, Kefir apparently can have up to 60 different strains of "good bacteria", while buttermilk typically has 1 or 2 at most. Otherwise they are the same, however many people say Kefir is better for gut health.
I grew up in Zimbabwe 🇿🇼 and my grandmother used to make her own butter milk from the excess milk we would get from our cows. She would serve it to us with a thick porridge called sadza. She has alzheimer's now but that's honestly one of my favourite memories of her. This and the homemade peanutbutter she used to make me
I´ve been wondering a lot about English recipes using buttermilk and what I should use given what is available in Sweden. Now I know it's the most common breakfast in Sweden, "Filmjölk". Thanks for this, I wonder no more! ps. we used to have 2 kinds, one normal as described in this video, and one called långfil (long butter milk, direct translation) which was much much more viscous, kinda rubbery glue-like. Any other country have the same thing?
To be clear if they ARE English recipes then they will be using the liquid left over after making butter. American recipes however will be talking about this cultured whole milk.
I would think that is why most of our scones recipes (biscuits to a bunch of IIRC mostly south US) use filmjölk as their main liquid ingredient. Although in reality I think gräddfil or basic craime fraiche + regular milk could serve as a good substitution.
Did Adam just say, that fermented buttermilk was invented in southern US? Buttermilk (and that includes the sour fermented milk) has been around since butter was created - which was definitely long before the US was even founded.
Someone on the Indianapolis 500 entry list requested buttermilk if they won. I never understood it and thought it was gross, but this makes it make sense lol
most fermented foods are their own taste thing. Some people like them, some people don't. What you eat can also change the bacteria in your gut changing what you crave.
I have to disagree about the buttermilk = kefir point: you said in the video that both buttermilk and yogurt are the same category of fermented milk products - they are both made with cultures of lactic-acid bacteria, kefir usually refers to milk fermented with a SCOBY, symbiotic culture of bacteria and yeast (which also contains some acetic acid), similar to the culture present in kombucha (which you could claim is the same thing as "water kefir"). the SCOBY produces different flavors and a slightly different texture, and the yeast fermentation gives it a slight carbonation and a tiny alcohol content. so IMO buttermilk is a lot more similar to yogurt, sour cream, creme fraische ect, than to kefir, even though kefir is closer in terms of viscosity.
I love your short form educational videos. They are well researched, packed with information and very easy to listen to. The only reason I have not subscribed is because you often upload the long form videos, that I'm not interested in. I still do come back to check out new videos as long as YT will recommend me your channel again. I don't know if other people will agree with me, but I'm just throwing this in.
Kefir is incredibly popular across eastern Europe, Central Asia, and Caucasus. When done with Horse milk you get Kumys, a slightly alcoholic beverage, national drink of Kazakhstan, Kyrgyzstan, and Mongolia. And when done with Camel milk, you get Shubat, national drink of different Central Asian states. Really good stuff!
I'm originally from Oklahoma now(I moved to the PNW because I didn't feel safe there). I absolutely love drinking buttermilk straight up, and have ever since I was a child. I loved going to my grandparents place cause they always had some. It's such a treat.
My country actually prohibites the selling of buttermilk (suero de leche). It allows for its use in powdered form in yogurt or other products, but in its liquid form it can't be used or sold. This is because people were apparently mixing milk and buttermilk, to save costs, or selling buttermilk in the place of milk.
Interesting! Here in USA (like everywhere i would guess?) so much of our food culture was influenced by similar things. The great depression caused a lot of people to avoid certain things like rabbit, which used to be super popular but butchers would substitute other animals. Funny how everyone ends up with different traditions and laws from the same driving forces in a way.
Great video, Adam! I love buttermilk to drink, but there is nothing better than buttermilk ice cream. My vanilla version tastes slightly like pineapple. It's awesome. Cheers.
My grandmother, who grew up in what is now the southern part of the Smokey Mountain NP, ate cornbread (strictly speaking corn pone) and buttermilk. Her go to snack. Also, tossing the contents of a glass of buttermilk into the back of an irate teenager's head will sort them right out. It's a unique sensation, I can still feel these 45 years or so later.
Adam i have been so pleased with this video and the previous video about the jersey cows. This is up my ally for info i have been looking for about Milking and getting my own cow for a homestead. Great info and thank you very much!! 👏👏👏
1:00 I hate it when 1st world country people make those claim of acknowledgment. Like what, should I now, a chinese descend in indonesia acknowledge my ancestor's probable involvement with the fall of majapahit? It makes no goddamn sense, it's so freaking condesending, and it's cringy AF. History happened to be studied so we don't repeat the same mistakes, not to be used as a tool of some sort of moral superiority show off.
It is a quintessential part of South Indian diet! It's called majjige, prepared after churning curd to get butter out and then what is left behind is the butter milk. We use it to eat with rice or flavour it with many herbs and spices and drink it as refreshment.
My grandmom always gave me buttermilk. She and I are the only ones who like it. She's in her 90s now. Fond memories. Tip: if you buy it in the grocery store, let it sit in the fridge a week or so.
Buttermilk is in most Indian villages, the leftover thin liquid after churning butter from full fat yoghurt. Never heard the word kefir all my farming life until i moved to the city and started exploring middle eastern food. No Indian villager will recognise the word keffir. Milk - yoghurt- churn^~ - butter+ buttermilk.. that's the process i know of
