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Súr Hvalur, whale blubber pickled in sour milk. Rófustappa, mashed turnips. During the month of þorri, þorri buffets are quite popular in Iceland where many restaurants in Reykjavík and elsewhere serve þorramatur, sometimes on wooden platters, called trog (trough). At these gatherings, Icelandic Brennivín is often consumed in copious ...
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Soured milk that is produced by fermentation is more specifically called fermented milk or cultured milk. [1] Traditionally, soured milk was simply fresh milk that was left to ferment and sour by keeping it in a warm place for a day, often near a stove. Modern commercial soured milk may differ from milk that has become sour naturally.
A sour aroma or curdled consistency is a sign the milk has been spoiled. Milk is the third most wasted food and drink product in the UK, after potatoes and bread, with around 490 million pints ...
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.
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Clabber is still sometimes referred to as bonny clabber (originally "bainne clábair", from Gaelic bainne—milk, and clábair—sour milk or milk of the churn dash). [8] Clabber passed into Scots and Hiberno-English dialects meaning wet, gooey mud, though it is commonly used now in the noun form to refer to the food or in the verb form "to ...
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