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Cheese curd prior to pressing Silky tofu (kinugoshi tofu). Milk and soy milk are curdled intentionally to make cheese and tofu by the addition of enzymes (typically rennet), acids (including lemon juice), or various salts (magnesium chloride, calcium chloride, or gypsum); the resulting curds are then pressed.
Posset pot, Netherlands, Late 17th or early 18th century, Tin-glazed earthenware painted in blue V&A Museum no. 3841-1901 [2] Victoria and Albert Museum, London. To make the drink, milk was heated to a boil, then mixed with wine or ale, which curdled it, and spiced with nutmeg and cinnamon.
Amasi (in Ndebele, Zulu and Xhosa), emasi (in Swazi), maas (in Afrikaans), or mafi (in Sesotho), is a thick curdled sour fermented milk product that is sometimes compared to cottage cheese or plain yogurt but has a much stronger flavor. A staple food in pre-colonial times, it is now a popular snack in South Africa and Lesotho
Women who drink 4 glasses of regular milk every day have a higher risk of heart disease, a new study has found. Fermented milk products, like yogurt, do not appear to have the same cardiovascular ...
There is no single accepted English term for fil or filmjölk. Fil and/or filmjölk has been translated to English as sour milk, [12] soured milk, [12] [13] acidulated milk, [14] fermented milk, [15] and curdled milk, [16] all of which are nearly synonymous and describe filmjölk but do not differentiate filmjölk from other types of soured/fermented milk.
The brains of men who drank more than two glasses of milk, or 16 ounces, daily showed that the nerves in the area most affected by Parkinson's disease were further compromised than those who drank ...
Similar drinks exist elsewhere, such as doogh (دوغ), an Iranian fermented drink [21] [22] that has long been a popular drink and was consumed in ancient Iran (Persia). [23] Described by an 1886 source as a cold drink of curdled milk and water seasoned with mint, [24] its name (Doogh) derives from the Persian word for milking, dooshidan. [13]
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