On food and cooking the science and lore of the kitchen ( PDFDrive ) 97

Crème fraîche 0.2–0.8%Sour cream 0.8% Ropy milks 0.8% Koumiss 0.5–1% Kefir 1% Product Characteristics Yogurt Tart, semisolid, smooth; green aroma Buttermilk Tart, thickened liquid; butte

Crème fraîche 0.2–0.8%

Sour cream 0.8%

Ropy milks 0.8%

Koumiss 0.5–1%

Kefir 1%

Product Characteristics

Yogurt Tart, semisolid, smooth; green aroma

Buttermilk Tart, thickened liquid; buttery

aroma Crème

fraîche

Mildly tart and thickened;

buttery aroma Sour

cream

Mildly tart, semisolid; buttery

aroma Ropy

milks

Mildly tart, semisolid, slimy;

buttery aroma

Koumiss Mildly tart, thickened liquid;

effervescent, 0.7–2.5% alcohol Tart, thickened liquid; effervescent,

Kefir 0.1% alcohol

Sour cream, crème fraîche, and buttermilk

are indigenous to relatively cool western and northern Europe, where milk spoils more slowly and was often left overnight to separate into cream for buttermaking The lactococci and Leuconostoc species that

produce them are “mesophilic,” or moderate-temperature lovers that probably first got into milk from particles of pasturage on the cows’ udders They prefer temperatures around 85ºF/30ºC but will work well below that range, and develop moderate levels of lactic acid during a slow fermentation lasting 12 to

24 hours

Yogurt

Yogurt is the Turkish word for milk that has

been fermented into a tart, semisolid mass; it comes from a root meaning “thick.”