Milk

Comments

• j-pil

  September 2004

  reguarding patrick's post, on the first page of this particular subject john has included an extract which i think explains your point- that milk does in -fact 'break down' over a few days resulting in poorer texture when steaming. this has something to do with a natural process of enzymes normally present in milk- by the time you buy it it's probably a couple of days from the cow already. nature intended it to be drunk straight from the udder- now i'm just wafting shit... to cut a long story short. yeah, you're right, and there is a scientific explanation for this.   the easy way around it?.. buy 1 litre bottles.  

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• Reschsmooth

  September 2004

  Yeah, fair enough. Supplementary but kinda unrelated question (which may have been answered in previous posts) - given changes to the diet of moo-cows throughout the year, is it possible/likely/buggered if I know if there is a higher or any percentage of rye grass in their diet at this time of year? Any assistance would be of assistance  ;D P

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• admin

  January 2005

  revived for New Year discussion... Admin

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