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The community was settled in 1802 and was formerly known as "Crossroads". The village of Westfield was incorporated in 1833. The discovery of a pasteurization method for grape juice made by the Welch family promoted the production of grapes for this purpose in this region.
The community was settled in 1802 and was formerly known as "Crossroads". The village of Westfield was incorporated in 1833. The discovery of a pasteurization method for grape juice made by the Welch family promoted the production of grapes for this purpose in this region. 205
A colorful Autumn/Fall fruit.
Pomegranates are also a great source of folate and other B-vitamins as well as vitamins C, E, and K. (Unfortunately, the process of pasteurizing pomegranate juice destroys the vitamin C content.) They also contain the minerals potassium, phosphorus and magnesium. These fruits even have a bit of protein and iron.
Topaz Studio.
1st place tie May Competition "Emergence" TMI Your Art & Nature Group.
Ingredients
Ice cubes and sugar to taste
Juice of 1 lemon
200 ml of pisco (grape brandy)
1 clear (use pasteurized to avoid contamination by salmonella)
Drops of angostura (aromatic biter)
Method of preparation
Reserve the angostura and, in a cocktail shaker, add the other ingredients in the order indicated and shake vigorously and intensely for 5 minutes (to form the creamy foam).
Try to see if the flavors are in balance, pour into glasses of champagne or glasses of caipirinha, drip 2 to 3 drops of angostura and serve.
***
Breakfast in Quito, Ecuador. Where I woke up.
Lunch in Lima, Peru.
Peruvian Pisco Sour (official drink from Peru).
Dinner in Santiago, Chile.
Pisco Sour Chileno, The last sour pisco in the Andes.
Getting home in São Paulo, Brazil. Sleep in my bed after *20 days.
It is a long flight.
Yup!
Inside the same continent, the South America.
4 countries (3 federal capitals) in less than 24 hours:
*Ecuador
Peru
Chile
Brazil
The universe is asymmetric and I am persuaded that life, as it is known to us, is a direct result of the asymmetry of the universe or of its indirect consequence.
Louis Pasteur.
Louis Pasteur (December 27, 1822 – September 28, 1895) was a French biologist, microbiologist and chemist renowned for his discoveries of the principles of vaccination, microbial fermentation and pasteurization. He is remembered for his remarkable breakthroughs in the causes and prevention of diseases, and his discoveries have saved many lives ever since. He reduced mortality from puerperal fever, and created the first vaccines for rabies and anthrax. His medical discoveries provided direct support for the germ theory of disease and its application in clinical medicine. He is best known to the general public for his invention of the technique of treating milk and wine to stop bacterial contamination, a process now called pasteurization. He is regarded as one of the three main founders of bacteriology, together with Ferdinand Cohn and Robert Koch, and is popularly known as the "father of microbiology" Source Wikipedia.
Milk is brought from the mountain farm to the main road (dirt road). It is loaded on trucks for transportation to a milk factory where it's pasteurized and homogenized.
Retired I believe. Put out to pasture so to speak. Pasteurized!
I break myself up.
Happy Truck tHuRsDay everyone.
Authentic Italian Tiramisu Recipe
Here is Authentic Italian Tiramisu Recipe, an Italian dessert made of savoiardi ladyfingers soaked in coffee, arranged in layers and filled with a cream made with mascarpone and eggs. Tiramisu is one of the most famous Italian dessert in the world, born in Treviso (a lovely town near Venice), delicious and easy to make.
There are many variants of tiramisu recipe; the following recipe is the Authentic Italian Recipe of Tiramisu Cake, the one from the Italian tradition, the one that we make on Sundays, the one that you will eat when you’ll have come to Italy, made with eggs and mascarpone. But we know it’s hard to find mascarpone in other countries and not everyone eats raw eggs.
So we’ll give you some tips to make the best Tiramisu recipe, even without those ingredients (at the end of this recipe you can read some tips).
If you want to use pasteurized eggs, go to the paragraph “How to Pasteurize Eggs” or read the recipe “How to Make Mascarpone Cream with Pasteurized Eggs”.
Meanwhile we’ll give you the recipe to make Coffee Mascarpone Cream without eggs. You can eat it in bowls or in little cups made of chocolate cookies, as explained in the recipe. Or you can use it to make tiramisu. A variant. It’s delicious!
Do you want to make a delicious, coffee-free and fruit-flavored Tiramisu? Check out our Strawberry Tiramisu recipe! Delicious and easy to make.
Finally read how to make tiramisu cake roll, a delicious tiramisu made with sponge cake instead of savoiardi.
Now follow the directions of this recipe and make the best Tiramisu you have ever eaten!
Enjoy.... :-)
**§****§****§****§****§****§****§****§****§****§****§****§**
TIRAMISU' DI CASA (LIQUOR)
Degrees: 16 °. The historic Treviso distillery, active for five generations in the world of distillation and liqueur making, offers its personal tribute to tiramisu, transforming it into a liqueur that, with its rich and creamy taste, returns the pleasure of tasting one of the most loved desserts of the tradition. Every taste of homemade Tiramisu will bring to mind the soft cream that is mixed with a whisk or wooden spoon, the sound of the moka bubbling, the scent of coffee that spreads throughout the house and the emotion of the first delicious spoonful . Tiramisu di Casa is the perfect and delicious end to any meal. It can be enjoyed at room temperature or, on hot days, with the addition of an ice cube. The secret to making Tiramisu di Casa totally faithful to the dessert is to add a sprinkling of bitter cocoa on the surface. Great to taste on any special occasion.
VERY IMPORTANT:
drink responsibly
do not drink if you're behind the wheel
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“What a friend we have in cheeses!
For no food more subtly pleases,
Nor plays so grand a gastronomic part;
Cheese imported - not domestic -
For we all get indigestic
From all the pasteurizer's Kraft and sodden art.”
- William Cole
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Thanks to all for 14,000.000+ views and kind comments ... !
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A tall metal-capped silo stands like a protectorate behind a medium-sized, weathered dairy barn, its wooden siding turned silver by decades of a relentless sun and strong Minnesota winds. An entry milk-house with an open door is a reminder of the days when a small farmer could provide both milk and cream for his family and have extra to sell when an insulated milk truck would make its pickups a couple of times per week.
Those days of market simplicity came to an end as government agencies began to put an increasing number of regulations on milk products coming from individual farms. The first national Pasteurized Milk Ordinance was released in 1924. Initially, it was voluntary and set standards for milk safety and overall barn cleanliness.
This ordinance encouraged farmers to upgrade equipment, develop better sanitation, and deliver their milk to be pasteurized.
In the 1950s, I helped carry heavy cream cans full of separated cream out of the barn a few yards to a small cooling tank full of freshly pumped deep-well water. But, those days largely came to an end later in the 1950s as local creameries required farmers to cool milk quickly and have the milk delivered in bulk rather than in cans.
Muscle developing hand-cranked cream separators quickly became relics as centralized creameries and co-ops demanded more uniformity and safety from their providers.
In the 1960s-70s, most states began requiring routine inspections of dairy farm operations. Those farmers who chose not to modernize with sanitary milking parlors, refrigerated bulk tanks, and clean water supplies soon lost their contracts with creameries.
Now, many of the old dairy barns like this one lean gently in the waning evening light, roofs sagging under the weight of time. Silos cast their long shadow across quiet fields, where no cattle sounds echo and no voices call out.
Most of the original farmers who built these barns have long since passed, but in faded scenes like this, there lives a whisper of their devotion. A farm was their beginning, the doorway to an unlimited future.
As the world moved on and left them behind, their dreams now only find a home in the dim memories of their descendants.
(Photographed near Dalbo, MN)
and I'm going to dilute my photostream a bit now with this food shot. this is my great interest, I would say - my method of learning the world of traditional cultures - "peeking through the open door into the kitchen" ))) during my travels, I have never passed a head of local cheese unknown to me.
In the photo "Queso de Cabra al Romero" - "Goat cheese with rosemary", homemade hard cheese aged in rosemary leaves. southern Spain, Murcia. This slightly tart and creamy goat cheese is topped with generous amounts of rosemary. While the flavor of the herb is evident, it complements rather than competes with the cheese. "Queso de Cabra al Romero" is made from 100% pasteurized goat's milk and is covered with rosemary according to the traditional method by the shepherds of Murciana - cheese of extraordinary creaminess. It has a thick, hard, pale paste infused with rosemary. The taste is complex, perfectly balanced
The Murcia is the third county in Spain where the most goat milk is produced - this is due to the local breed of goats, Murcia-Granadina, well adapted to the arid climate and is known for its excellent quality of milk. Rosemary on the outside is delicately fragrant on the inside and gives it a discreet herbal aroma.. long aging for at least 120 days , 2 kg or 600 g, or aging for at least 180 days Weight: 3 kg.
The rind is oiled and inedible. Many cheeses with rosemary have a bitter taste, and cheese in dried rosemary leaves is prepared in different ways here.
- Murcian Young - 45 days, from Jumilla. Murcia, Spain - Semi-soft, Pasteurized goat milk
- semi-solid, from goat's milk. Pasteurization. covered with rosemary. Semi-solid texture, oily, slightly salty
also eaten from sheep's milk
- Old Sheep's Cheese Aged At Least 180 Days and Weight 3kg - 2kg , Unpasteurized, with Iberian lard is added to the maturation period and sprigs of dry aromatic rosemary, from Castile-La Mancha. Fruity and buttery. The typical texture and the new bouquet obtained by slow maturation with rosemary exceed the expectations.
Rosemary gives the cheese a unique herbal flavor that perfectly complements the nutty sweetness.
-From Jumilla, Spain. Old sheep's cheese made from raw milk Aged for 15 months, this is a classic Manchego-style cheese rubbed with Spanish olive oil and wrapped in zesty rosemary. The texture is soft enough to cut easily. The rind of rosemary is fragrant and gives the whole cheese an herbal flavor that pairs flawlessly with the underlying buttery and nutty notes.
All over the Mediterranean, wherever rosemary grows, there is a temptation for producers to wrap a head of cheese in it to give aroma and astringency ...
Have a nice day and bon appetit everyone! )
There are many ways to make the famous Peruvian pisco sour cocktails, so it's best to know the fundamentals before attempting a variation.
The basic recipe includes pisco brandy, simple syrup, lime juice. With that goes egg white and a sprinkle of Angostura bitters.
Ingredients
2 ounces pisco
1 ounce simple syrup
3/4 ounce lime juice
1 egg white
2 to 3 dashes Angostura bitters
Steps to Make It
1) Mix the pisco, lime juice, simple syrup, and egg white in a cocktail shaker.
2) Add ice to fill, and shake vigorously. Alternatively, you can use a blender if you don't have a shaker.
3) Strain into an old-fashioned glass, and sprinkle the Angostura bitters on top of the foam.
4) Serve immediately.
Tips
To get the most authentic version of this classic Peruvian cocktail, be sure to heed the following six tips:
Tip 1: Very tart lime juice is essential. Many recipes call for lemon juice, possibly a translation error from the Spanish word limon. Limones are actually small South American limes, similar to key limes (also known as "Peruvian lemons").
Tip 2: Remember that the skin of limes has a lot of essential oils that can be a tad too bitter and sour, so when squeezing your limes, be sure to keep the flesh side facing down and not running down the lime peel. Also, don't drop the lime in as garnish after it’s been squeezed into your drink as it will also tamper with the taste.
Tip 3: Keep the simple syrup really simple. You can use any recipe for simple syrup you want, but the easiest and yummiest option is to forgo the weird sweeteners, artificial sweeteners or expensive syrups and just do 1:1 ratio of sugar to water and mix.
Tip 4: Don’t be scared of using real egg whites. You can always use pasteurized liquid egg whites from a container, but the texture is not quite the same and can affect the look and taste of an authentic pisco sour.
Tip 5: Shake your cocktail well so that when you pour it into an old-fashioned glass, you get a nice 1/2-inch layer of foam on top.
Tip 6: Don't stress if you don't have Angostura bitters on hand, you can do without. Instead, you can try a sprinkle of cinnamon on top of the foam, but that is not necessary either.
***
Breakfast in Quito, Ecuador. Where I woke up.
Lunch in Lima, Peru.
Peruvian Pisco Sour (official drink from Peru).
Dinner in Santiago, Chile.
Pisco Sour Chileno, The last sour pisco in the Andes.
Getting home in São Paulo, Brazil. Sleep in my bed after *20 days.
It is a long flight.
Yup!
Inside the same continent, the South America.
4 countries (3 federal capitals) in less than 24 hours:
*Ecuador
Peru
Chile
Brazil
Cherry jam on my English muffin in the morning is a must. The Bonne Maman brand has been a go-to for a number of years. So much so, that I always have reserves of preserves in the pantry.
JAM FUN FACTS:
The earliest cookbook, which dates to Roman times, has a recipe for jam.
Sailors and pirates used jam to prevent scurvy.
Large-scale jam production wasn't possible until pasteurization was discovered.
Excerpt from www.wilmot.ca/en/living-here/resources/Documents/New-Hamb...:
The Lautenschlager Block at 91 Huron Street
This Ontario Vernacular building was re-built after a fire in 1890. It housed a flour and feed store, a tailor, and barber shop. In 1903, local photographer John Lautenschlager purchased the Block. Municipal Clerk, William “Lawyer” Miller, also occupied this building. Other businesses included: a Cash-and-Carry grocery, a Singer sewing machine store and Willis piano agency. Walter R. Hostetler, town Councillor and reeve, ran his dairy here, which included pasteurizing and bottling lines. He later added an ice cream and dairy bar in the front section. Ward Cockerton took over the dairy delivering bottles door to door from 1950 to 1971.
Dairy cows are dotted throughout the valleys through Marin, Sonoma and Mendocino Counties. This is where the majority of pasteurized milk comes from in Northern California.
Cheese in a can whatever next!? I bought it just to photograph. Apparently spray cheese has been around since the 60's but I have never seen it before or even heard of it.
This is what it says about it:
"Add pizzazz to meals and snacks with Great Value Cheese Wow! Cheese Spray. Available in a delicious cheddar flavor, this pasteurized process cheese product is made with real cheese and is easy to use. Simply remove the cap, hold the applicator tip close to your food, press the tip firmly, and move slowly across the food's surface. You can add it to crackers, tortilla chips, or even steak sandwiches to create your own Philly cheese steak at home. It's delicious on both soft and hard pretzels, added to a sandwich, served atop a hot dog, or used over other foods as a rich and creamy addition"
I can confirm it's easy and fun to use. I am working up to taste it. Not sure just yet about going that far.
Port-du-Salut est une abbaye cistercienne construite au XIIIe s. à Entrammes sur un ancien lieu de passage de la rivière Mayenne. Elle était connue autrefois sous le nom d'abbaye de Port Ringeard. Les derniers moines ont quitté les lieux sous la Révolution pour émigrer et l'abbaye est vendue.
En 1802, Napoléon accorde une amnistie aux émigrés et une communauté de moines qui étaient partis s'installer en Westphalie réoccupe l'abbaye. Ils reviennent avec un savoir faire dans le domaine de la production de fromage appris à Darfeld en Westphalie. C'est ainsi qu'est né le "Port Salut" très vite prisé à Paris puis dans la France entière. Malheureusement, la marque est vendue en 1959 à un producteur industriel qui transforme la méthode artisanale au lait cru en une production de masse au lait pasteurisé. Le "Port-Salut" est ensuite revendu aux fromageries "Bel" qui transféra la production dans de nombreux sites en Europe et la fromagerie de l'abbaye ferme.
En 2010, une petite production laitière a été relancée par la Fromagerie Bio du Maine qui regroupe une quarantaine de producteurs locaux mais je ne sais pas si elle perdure aujourd'hui.
A noter ce palindrome attribué à Victor Hugo: "Tu l'as trop écrasé, César, ce Port-Salut" qui se lie donc dans les 2 sens.
Port-du-Salut is a Cistercian abbey built in the thirteenth century in Entrammes on an ancient crossing point of the Mayenne River. It was formerly known as Port Ringeard Abbey. The last monks left the premises during the Revolution to emigrate and the abbey was sold.
In 1802, Napoleon granted an amnesty to the emigrants and a community of monks who had moved to Westphalia reoccupied the abbey. They return with know-how in the field of cheese production learned in Darfeld in Westphalia. This is how the "Port Salut" was born, very quickly prized in Paris, and then throughout the France.
Unfortunately, the brand was sold in 1959 to an industrial producer who transformed the artisanal raw milk method into a mass production of pasteurized milk. The "Port-Salut" is then sold to the cheese factories "Bel" which transferred the production to many sites in Europe and the cheese factory of the abbey closes. In 2010, a small dairy production was relaunched by the Fromagerie Bio du Maine which brings together about forty local producers but I do not know if it continues today.
fr.wikipedia.org/wiki/Port-Salut_(marque_fromag%C3%A8re)
www.portdusalut.fr/et-le-fromage/
Nikon FE
Pellicule Kodak Portra 160
Développement avec un kit Rollei Colorchem C41
1 can sweetened condensed milk
2 cups heavy whipping cream
4 teaspoons real vanilla flavoring
¾ cup pasteurized egg or 3 egg yolks
Mix the above together and pour into 2 quart ice cream churn. Top off to the fill line with whole milk.
Churn until firm then pour in 1 cup caramel sundae topping and 1 movie size carton of Goober’s. (Milk chocolate cover peanuts)
This is the first ice cream that created on my own, It turned out pretty good.
Thank Emiley for the creative name.
This little hipster is closing in on his organic breakfast. After all, it is the current trend. I'll stick with 2 percent pasteurized on my Cheerios. Bear Creek Park, Keller, Texas, USA, March 2015
Best viewed large by pressing "L" on your keyboard
LA BUONA VOLONTA' VA SEMPRE PREMIATA.
La mungitura è la pratica attraverso la quale il latte è prelevato dalla mammella della mucca. Il latte proveniente da mucche sane fuoriesce praticamente sterile dalla mammella.
Per motivi igienici e di sicurezza alimentare la mungitura deve essere eseguita con particolare attenzione ed in locali idonei (c.d. sala di mungitura), ecco perché attualmente la tradizionale mungitura manuale è sostituita da mungitrici meccaniche e nelle stalle più innovative sono utilizzati anche dei robot di mungitura.
Il latte dopo la mungitura necessita di adeguati trattamenti termici (pastorizzazione, sterilizzazione).
-------------------------------------------
THE GOOD WILLING ALWAYS BE AWARDED.
Milking is the practice by which milk is taken from the cow's udder. Milk from healthy cows comes out practically sterile from the udder.
For hygienic and food safety reasons, milking must be carried out with particular attention and in suitable rooms (so-called milking parlor), which is why currently traditional manual milking is replaced by mechanical milking machines and milking robots are also used in the most innovative stalls. .
The milk after milking requires adequate heat treatments (pasteurization, sterilization).
Image dedicated to my friend Caroline
CANON EOS 600D con ob. SIGMA 10-20 f./4-5,6 EX DC HSM
The Library of Congress Taking home milk between 1915-1920
I claim no rights other than colorizing this image if you wish to use let me know and always give due credit to The Library of Congress. I have no commercial gain in publishing this image.
Title
Taking home milk
Summary
Photograph shows girl picking up milk at one of the depots set up by merchant Nathan Straus to provide pasteurized milk to poor families. Sign next to entry reads: "Pasteurized Milk Depot open." (Source: Flickr Commons project, 2015)
Contributor Names
Bain News Service, publisher
Created / Published
[between ca. 1915 and ca. 1920]
Headings
Glass negatives.
Genre
Glass negatives
Notes
- Title from data provided by the Bain News Service on the negative.
- Forms part of: George Grantham Bain Collection (Library of Congress).
- General information about the George Grantham Bain Collection is available at hdl.loc.gov/loc.pnp/pp.ggbain
Medium
1 negative : glass ; 5 x 7 in. or smaller.
Call Number/Physical Location
LC-B2- 4374-7 [P&P]
Source Collection
Bain News Service photograph collection
Repository
Library of Congress Prints and Photographs Division Washington, D.C. 20540 USA hdl.loc.gov/loc.pnp/pp.print
Digital Id
ggbain 25538 //hdl.loc.gov/loc.pnp/ggbain.25538
Library of Congress Control Number
2014705709
Reproduction Number
LC-DIG-ggbain-25538 (digital file from original negative)
Rights Advisory
No known restrictions on publication. For more information, see George Grantham Bain Collection - Rights and Restrictions Information www.loc.gov/rr/print/res/274_bain.html
Online Format
image
LCCN Permalink
Pasteurization saved the lives of tens of thousands of lives in the Roman Empire where apple juice was a common drink and refreshment.
1893
Sheffield Farms creamery
First in U.S to pasteurize milk commercially
---from a nearby historical marker.
The creamery was closed in 1960, and since then this structure has housed various businesses before falling into its current state of disrepair. Bloomville, New York.
Chhh, Chhh, Chhh, Chhh
Ohhhhh, Ohhhhh,
Ohhhhhhhh, Ohhhhhhhh
Bringing out the holden
Shining in the view
We've been bored to seldom don't know what to do
All these empty lies we pasteurized as truth
We're left in the cold and now it's up to you
You've been tricked and you made up your mind
Without even thinking
All the good deeds you did left behind
And the options are shrinking
Do you know why we all look the same?
The scale of destruction
You feel guilty and know who to blame
It's the Puppet Theatre
The Puppet Theatre
Half the population laying on the couch
And the rest of us in a constant state of doubt
Yeah they look so neat sized up in shirt and tie
But you wouldn't want to be at the rot in the side
You've been tricked and you made up your mind
Without even thinking
All the good deeds you did left behind
And the options are shrinking
Do you know why we all look the same?
The scale of destruction
You feel guilty and know who to blame
It's the Puppet Theatre
The Puppet Theatre
Living in a box no windows to the world
Not caught up your sleeve no hate to watch you hurt
Let me be your guide to fall off from your cliff
Laying side by side till we're cold and stiff
Till we're cold and stiff
Another dessert I for Easter, did not get a chance to sample it, the twins loved them and that was enough for me:-)
Unlike regular macaroons that are made with ground almonds these are made with almond paste,
the ingredients are the same but the preparation is different, these are softer,
Filled with dark chocolate Ganache that is made with 40% fat Ultra pasteurized cream,
When I was a little kid, it was our family tradition to go to the Yates Cider Mill, a self-proclaimed "unique" water-powered mill. We returned every autumn, and continued the tradition with our own children. (Alas, no grandchildren to carry on the tradition).
The fast river current turned the large wheel in the picture which powered the presses inside of the barn. On each warm, sunny autumn day, hundreds of families will return to Yates to consume a quart or gallon of cool cider and a dozen greasy donuts, and suffer stomach aches. But they'll be back next year : )
(UPDATE: Steve-h had a question about "Apple Cider". ( I've had "cider" at a London pub, and was surprised that it had quite an effect on me after a couple of "pints": ) Cider produced at American cider mills is a non-alcoholic drink made from the squeezings of apples, and sold almost immediately. It's different from "apple juice" sold in super markets; apple juice has been filtered, and pasteurized. Cider, on the other hand, is often darker and very cloudy, and very tangy; it may pass through a rough filter but is usually not pasteurized, although Yates does expose it to UV light. Consequently, it can't be stored for very long. Autumn is apple season, and Michigan is a big producer of apple, hence the popularity of cider mills in Michigan. This year has produced a "bumper crop" of high-quality apples, and the cider is SO SWEET!)
Louis Pasteur, French chemist and microbiologist and was one of the most important founders of medical microbiology. He discovered that microorganisms cause fermentation and disease; originated the process of pasteurization; saved the beer, wine, and silk industries in France;
I cut up dandelion root (=dandelion rennet) into raw milk yesterday; today I ate some of this fresh cheese on a slice of multi-grain toast!
If you were wondering, this was my third time using homemade vegetable rennet to make raw cheese; all were good. The first time I made 3 different batches: 1 using dandelion stem and root (with the the dandelion latex, that milky white sap), 1 using fig latex from the leaf stem, and for comparison, 1 using milk kefir. All were good, but I was after dandelion, for which I could not find any specific recipe. The second time I made 2 batches, 1 with dandelion rennet, 1 with fig rennet; I rolled the dandelion cheese into little cheese balls, then coated them with different toppings, and that was great. The third time I only made dandelion cheese, and ate it plain on toast. The other times I used glass ramekins, gave each its own stir (a fig twig to stir the fig batch), covered them all with a clean dish towel, and the next day lifted the towel to look, see, and taste. This time I put the milk and chopped dandelion root into a chopper, gave it a few brief whirs (which didn't significantly chop the root further), took the lid off, and covered the unit, blade and all, with a dish towel. I have read to use non-reactive metal in cheese-making.
For ease of making, it doesn't get much easier than: 2 ingredients, chop the 1, give both a stir, cover, leave overnight. I've read about issues using pasteurized milk. I used raw milk from a South Carolina farmer we've bought from for years, his milk government-tested twice a day, always good.
I've read the essential characteristic step for cheese is coagulating the casein component of the milk protein, achieved in the majority of cheeses by enzymatic (rennet) coagulation: animal, microbial, or vegetal ("milk thistle", fig, nettle, dandelion, etc.); you can make acid- and heat/acid coagulated cheese without rennet; my brother John & I made this once when we were in school. I welcome your feedback!
Old milk cans that won’t be going to the local creamery again. In years gone but homesteaders would leave the daily milk production on the side of the road for collection and return from the local creamery where it would be processed for butter and pasteurizing.
It's a squeezie bottle of honey. Exactly this one, in fact (same brand and everything):
www.compliments.ca/en/products/pasteurized-white-liquid-h...
Also, we don't use honey often enough.
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If you have Some time in hand You may Enjoy My Fave Indian Olds days Bangla Film Song < Surjo dobar pala By Indrani.
This Photo was Taken on 29th Jan 2011 at a time when I was Enjoying a beautiful Sunset from a Wonderful Image prithibir sob rong nivey geley..' ~when the colors fade - sunset~by Sajan164 my flickr friend,
I was so emotional to view that photo from Sajan164 , which I wrote there in this guest book of that photo,
I wonder, the sunset have special meaning and massage for me. Suddenly I was noticed and see this sunset I pasteurized here to day , I saw the glue form my balcony and rush to my roof top , and Ironically I found the Bird was enjoying the twilight on to the other roof top, while I shoot the first one she was not noticed , but when I attempt for another and b4 she fly I click the second one,
Following the roof top on other side I noticed the other bird at a Far distance , also enjoying the twilight, I click that too, Although it has no meaning to some one , but when I related my emotion with Sajan’s twilight I find the nature has the massage for all creations , Be a Human / Animal or a bird, Nature is Universal to the other part of nature, there lies the existence of our creator, who created both The Nature and Habitant There in
Thanks In Advance for not Inviting me to any Group and Attaching Graphics to this picture as a part of your comments, I appreciate you to view my photo , click Faves and write your comments instead you copy pest your comment to me.
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-Please don't use or alter this image on websites, blogs or any other media without my explicit permission. © All rights reserved,
Today we went to our city of birth, Amsterdam, and we felt like tourists 😄
We bought this nice Bucket full with Yums at our favorite pickles store, @kesbeke @oos_kesbeke
Kesbeke is een Amsterdams familiebedrijf met als voornaamste activiteit het inleggen van tafelzuur zoals augurken, Amsterdamse uien en zilveruitjes. Ook werden er in de loop der tijd nieuwe zuurproducten op de markt gebracht zoals zacht zure boontjes, olijven in zeewater, sojabonen en tulpenknollen. Daarnaast worden door het bedrijf sauzen en spreads geproduceerd. De fabriek heeft een eigen winkel, maar levert vooral aan derden, zoals supermarktketens.
Charles Kesbeke, een gewezen bakker uit Zeeland, begon in 1948 in een kleine kelder aan het Waterlooplein in het centrum van Amsterdam met een inleggerij van tafelzuur. Hij zag nieuwe kansen omdat door de Jodenvervolging de meeste zuurinleggerijen waren verdwenen. In de kelder werden de augurken en uien gewassen, gepekeld, en in glazen potten verpakt, en door gebrek aan middelen in afgedankte vuilnisbakken gepasteuriseerd. De producten werden via straathandel en in kroegen en fabrieken aan de man gebracht.
Door de uitbreiding van Amsterdam verdwenen veel tuinderijen uit de omgeving, te verwerken producten moesten van elders worden aangevoerd. Het pellen van uien, dat oorspronkelijk werd uitbesteed aan mensen uit de buurt, werd naar het buitenland verplaatst. Het bedrijf verhuisde in 1977 naar een pand aan de Adolf van Nassaustraat hoek Willem de Zwijgerlaan in de wijk Landlust. Dit bedrijfspand was in 1947 ontworpen door de architecten Huib Tuninga en J. Luyken[1] voor de machinefabriek (met kantoor) Firma Joh. Moes & Zonen. In 1989 breidde Kesbeke uit door de bouw van een nieuwe hal ten noorden van het originele gebouw. Deze hoek, waar in vroeger tijden het Slatuinenpad in agrarisch gebied liep, was hier na de Tweede Wereldoorlog een bedrijventerrein aangelegd. Op de tegenoverliggende hoek is de winkel gevestigd (Willem de Zwijgerlaan 360).
In de wintermaanden worden voornamelijk uien, wortels en selderij ingelegd en in de zomermaanden augurken en komkommers. Naast de fabriek waar het inleggen van het zuur plaatsvindt kwam er ook een winkel voor de verkoop van het zuur. Het familiebedrijf werd na het stoppen van de oprichter voortgezet door zijn zoon Camiel Kesbeke en sinds 1999 door de derde generatie; Oos Kesbeke, diens twee zonen werken thans (2023) ook in het bedrijf.
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Kesbeke is an Amsterdam family business whose main activity is pickling pickles such as gherkins, Amsterdam onions and pearl onions. Over time, new sour products were also introduced to the market, such as mildly sour beans, olives in seawater, soy beans and tulip tubers. The company also produces sauces and spreads. The factory has its own store, but mainly supplies to third parties, such as supermarket chains.
Charles Kesbeke, a former baker from Zeeland, started a pickles pickle shop in 1948 in a small cellar on Waterlooplein in the center of Amsterdam. He saw new opportunities because most acid depositories had disappeared due to the persecution of the Jews. In the cellar, the pickles and onions were washed, pickled, and packed in glass jars, and due to lack of resources, pasteurized in discarded garbage cans. The products were sold through street trading and in bars and factories.
Due to the expansion of Amsterdam, many market gardens disappeared from the area and products to be processed had to be brought in from elsewhere. The peeling of onions, which was originally outsourced to local people, was moved abroad. The company moved in 1977 to a building on the Adolf van Nassaustraat corner of Willem de Zwijgerlaan in the Landlust district. This business premises was designed in 1947 by the architects Huib Tuninga and J. Luyken[1] for the machine factory (with office) Firma Joh. Moes & Sons. In 1989 Kesbeke expanded by building a new hall north of the original building. This corner, where the Slatuinenpad used to run in an agricultural area, was an industrial estate created here after the Second World War. The store is located on the opposite corner (Willem de Zwijgerlaan 360).
In the winter months mainly onions, carrots and celery are pickled and in the summer months gherkins and cucumbers. In addition to the factory where the acid is placed, there was also a shop for the sale of the acid. After the founder retired, the family business was continued by his son Camiel Kesbeke and since 1999 by the third generation; Oos Kesbeke, his two sons now (2023) also work in the company.
Cream tea. This is a Cornish way of doing it; jam then cream. In Devon it's the other way around.
Given that this cream is from Cornwall and I have Cornish heritage, it's jam then cream.
In America and Canada it's hard to get clotted cream apparently. You can make your own in a slow cooker. Just dump a pint of pasteurized heavy cream into the pot for about 8 hours on warm. Remove the crock gently ... there are now two layers of cream and rough handling could recombine them. Then cool in the fridge for about 6 hours to thicken. then scoop off the clotted cream on top and store for up to 5 days in the fridge. The runny cream at the bottom can be used how you wish. On cornflakes is always fun 😁
Camembert Le Rustique is a purely French experience and is made with pasteurized milk. Its bold taste and bold flavour are reminiscent of cheeses made with raw milk.
Cows taking it easy below 'Haystacks' in the lake-district........thought i'd better make an appearance as its been a while, got a couple of days off.
Shendang, China, Huangjiu winery.
"Huangjiu, translated as yellow wine, is a type of Chinese alcoholic beverage made from water, cereal grains such as rice, sorghum, millet, or wheat and a jiuqu starter culture. Unlike baijiu, such liquors are not distilled and contain less than 20% alcohol. Huangjiu is usually pasteurized, aged, and filtered before their final bottling for sale to consumers. Some styles are aged for as much as 20 years and sold as premium products. The various styles of huangjiu may vary in color from clear to beige, yellowish-brown, or reddish-brown. Many famous Huangjiu brands are noted for the quality of water involved in the brewing process and some consider it to be the most important ingredient."
Animal milk has long been claimed as the go-to source of calcium by the dairy industry, but as it turns out, milk is bad for you. Calcium from animal milk is not absorbed as well as that from plant-based sources, and it can be accompanied by a number of dangerous health problems.
1. Broken bones
In a Swedish medical study, women who consumed large quantities of dairy milk daily were more likely to sustain fractures than those who drank little to no milk.
2. Prostate cancer
3. Lactose intolerance
Cow’s milk contains a sugar called lactose that can be difficult for people to digest, resulting in symptoms such as nausea, cramps, gas, bloating, and diarrhea. It can also develop later in life and result in months of worsening symptoms.
4. Acne
In multiple studies, the consumption of all types of cow’s milk was linked to an increased prevalence and severity of acne in both boys and girls.
5. Cholesterol
A single serving of milk can contain as much as 24 mg of cholesterol, whereas vegan food has no cholesterol.
6. Ovarian cancer
A Swedish study showed that women who consumed four or more servings of dairy products each day were twice as likely to develop serous ovarian cancer as those who consumed two or fewer servings of dairy products each day.
7. Milk allergies
Unlike lactose intolerance, milk allergies, usually in young children, are characterized by potentially strong and dangerous reactions, such as vomiting or anaphylaxis.
8. Antibiotics
Many cows are pumped full of antibiotics. This practice is leading to antibiotic-resistant bacteria, which may decrease the effectiveness of antibiotics used on humans.
8. Antibiotics
Many cows are pumped full of antibiotics. This practice is leading to antibiotic-resistant bacteria, which may decrease the effectiveness of antibiotics used on humans.
10. Weight gain
Despite industry claims, a study of more than 12,000 children showed that the more milk they drank, the more weight they gained, and skim and 1 percent milk appeared, counter-intuitively, to lead to more weight gain than drinking 2 percent or whole milk. The study also found that replacing soda with milk did not lead to weight loss.
11. Bone loss
Instead of promoting bone health, animal protein in dairy products can have a calcium-leaching effect.
www.peta.org/living/food/reasons-stop-drinking-milk/
Some evidence suggests that the consumption of milk and other dairy products leads to an increased risk of prostate cancer. Conversely, dairy-free diets have been followed to slow the progress of prostate cancer.
Did you know that in Medieval England parents would tie rabbits’ feet around their babies’ necks to ward off illness? Doctors would also spit on wounds because saliva was believed to have healing properties.Indeed, history is replete with unfounded health beliefs, and to everyone’s detriment, the milk myth is among the most tenacious.Milk is much more than just a drink; it’s a cultural phenomenon that can be traced back thousands of years. And still today, the milk myth resonates loud and clear: in 2001, the average American child consumed 104 quarts of cow’s milk.Milk depletes the calcium from your bones .The milk myth has spread around the world based on the flawed belief that this protein and calcium-rich drink is essential to support good overall health and bone health in particular at any age. It is easy to understand that the confusion about milk’s imaginary benefits stems from the fact that it contains calcium – around 300 mg per cup. But many scientific studies have shown an assortment of detrimental health effects directly linked to milk consumption. And the most surprising link is that not only do we barely absorb the calcium in cow’s milk (especially if pasteurized), but to make matters worse, it actually increases calcium loss from the bones. What an irony this is! Here’s how it happens. Like all animal protein, milk acidifies the body pH which in turn triggers a biological correction. You see, calcium is an excellent acid neutralizer and the biggest storage of calcium in the body is – you guessed it… in the bones. So the very same calcium that our bones need to stay strong is utilized to neutralize the acidifying effect of milk. Once calcium is pulled out of the bones, it leaves the body via the urine, so that the surprising net result after this is an actual calcium deficit.Knowing this, you’ll understand why statistics show that countries with the lowest consumption of dairy products also have the lowest fracture incidence in their population (there’s more on this later).But the sad truth is that most mainstream health practitioners ignore these proven facts. I know it firsthand because when I was diagnosed with osteoporosis, my doctor recommended that I drink lots of milk in addition to taking Fosamax.
Fortunately, I did neither, because I knew that…Cow’s milk is custom-designed for calves
Thanks to our creative ingenuity and perhaps related to our ancient survival needs, we adopted the dubious habit of drinking another species’ milk. Nobody can dispute that cow’s milk is an excellent food source for calves. Weighing around 100 pounds at birth, a calf typically gains approximately eight times its weight by the time it is weaned. But unlike humans, once calves are weaned, they never drink milk again. And the same applies to every mammalian species on this planet.Also, each mammalian species has its own “designer” milk, and cow’s milk is no exception. For example, cow’s milk contains on average three times the amount of protein than human milk which creates metabolic disturbances in humans that have detrimental bone health consequences.
It’s important to bear in mind that mother’s milk is excellent nourishment for human babies, but its composition is very different from cow’s milk.
Scientific studies show that milk increases fracture risk
Many scientific studies contradict the conventional wisdom that milk and dairy consumption help reduce osteoporotic fractures. Surprisingly, studies demonstrating that milk and dairy products actually fail to protect bones from fractures outnumber studies that prove otherwise. Even drinking milk from a young age does not protect against future fracture risk but actually increases it. Shattering the “savings account” calcium theory, Cumming and Klineberg report their study findings as follows:
“Consumption of dairy products, particularly at age 20 years, was associated with an increased risk of hip fracture in old age. (“Case-Control Study of Risk Factors for Hip Fractures in the Elderly”. American Journal of Epidemiology. Vol. 139, No. 5, 1994).
And the 12 year long Harvard Nurses’ Health Study found that those who consumed the most calcium from dairy foods broke more bones than those who rarely drank milk. This is a broad study based on 77,761 women aged 34 through 59 years of age.
In the authors’ own words:
“These data do not support the hypothesis that higher consumption of milk or other food sources of calcium by adult women protects against hip or forearm fractures.” (Source: Feskanich D, Willett WC, Stampfer MJ, Colditz GA. Milk, dietary calcium, and bone fractures in women: a 12-year prospective study. American Journal of Public Health. 1997).
Shocking statistics ignored by mainstream medicine
In the Save Our Bones Program one of the topics I discuss is the complete disregard of scientific evidence that discredits milk and dairy products as the best source of calcium.
One exception is Amy Lanou Ph.D., nutrition director for the Physicians Committee for Responsible Medicine in Washington, D.C., who states that:
“The countries with the highest rates of osteoporosis are the ones where people drink the most milk and have the most calcium in their diets. The connection between calcium consumption and bone health is actually very weak, and the connection between dairy consumption and bone health is almost nonexistent.”
Surprised? You shouldn’t be, because as I mentioned earlier in this article…
Milk is an acidifying animal protein
Like any other animal derived protein-rich food, milk has a positive potential renal acid load (PRAL) which triggers a protective biological reaction to neutralize all the damaging acidic protein before it reaches the kidneys.
The body is designed for survival, so it sacrifices bone density to protect the kidneys and urinary tract because the latter are essential to survival. And the most readily available source of acid neutralizer is in the bones. So even though milk contains calcium, it ends up sapping your bones of that crucial mineral. But that’s not all because…
Today’s milk is a processed food
Until the end of the 19th century in Europe and the beginning of the 20th century in the US, milk was consumed unpasteurized or raw. Later on, homogenization became the industry’s standard. These processes further alter milk’s chemistry and actually increase its detrimental acidifying effects.
Raw milk advocates claim that if cow’s milk is left “as is” it is a healthy and wholesome drink. It is true that raw milk is less acidifying than processed milk and that pasteurization and homogenization may cause a long list of digestive and other health problems, but I still don’t recommend drinking any kind of cow’s milk.
Nowadays, milking cows are given antibiotics and most are also injected with a genetically engineered form of bovine growth hormone (rBGH). A man-made or synthetic hormone used to artificially increase milk production, rBGH also increases blood levels of the insulin-growth factor 1 (IGF-1) in those who drink it. And higher levels of IGF-1 are linked to several cancers.
This should not be ignored, especially in view of recent information by Samuel Epstein, MD, Professor of Environmental Medicine at the University of Illinois School of Public Health, and Chairman of the Cancer Prevention Coalition. In an article titled “Monsanto’s Hormonal Milk Poses Serious Risks of Breast Cancer, Besides Other Cancers” (www.preventcancer.com/press/releases/july8_98.htm, June 21, 1998) Dr. Epstein concludes that:
“Drinking rBGH milk would thus be expected to significantly increase IGF-1 blood levels and consequently to increase risks of developing breast cancer and promoting its invasiveness.”
Even though organic milk is from cows that are not given antibiotics or rBHG, if you truly care about your bone health and your overall health, you should…
Avoid drinking cow’s milk
As I explain in the Save Our Bones Program and contrary to mainstream recommendations, drinking milk and eating lots of dairy products are not the answer to reversing osteoporosis. And while in the Save Our Bones Program no food is completely off limits, I strongly recommend that you explore the different milk substitute options that I will list for you here.
But first, I’d like to clarify that unsweetened fermented or cultured dairy products such as yogurt, kefir, and sour cream are acid neutral. Yogurt in particular is chock-full of beneficial qualities. As is the case with milk, organic yogurt does not have rBGH, but even several of the most well-known yogurt brands have stopped using the bovine growth hormone (rBGH). You should call your favorite yogurt company to confirm. One more clarification: when I say unsweetened I mean without sugar or any artificial sweetener. However, you can add honey or stevia, a zero calorie plant-derived sweetener that is delicious and alkalizing as well. I like to carry around stevia packets in my purse so that I’m always able to sweeten food or drinks when I’m on the go.
The best milk substitutes
My favorite milk substitute is unsweetened almond milk, not only because it is alkalizing (as almonds are), but also because it’s delicious and tastes very similar to milk. I even cook with it!
If almond milk is hard to get, you can also try rice or soy milk. I strongly suggest consuming only organic soy milk to insure it’s not made with genetically modified soy. There is also some controversy about unfermented soy products, so try to use it in moderation.
What Else Haven’t They Told You? What else have you been told about bone health by your doctor or other “experts” that is flat out wrong? What other “facts” (like drinking milk does a body good) are keeping you from optimal health? Myths like these are a big reason I created the Save Our Bones Program. To give you the straight scoop on how to deal with osteoporosis the natural way.
And remember, if you ever hear someone ask “Got milk?” smile and think to yourself “No, because I know better!”
saveourbones.com/osteoporosis-milk-myth/
WHY MILK IS BAD FOR YOU
Today we need to talk about WHY milk is bad for you and your bones. Not just any milk, but specifically any milk coming from another animal. Those who know me know that I am usually a VERY positive person, and the word “bad” isn’t usually in my vocabulary. However, my goal in this video is to make you aware of what you are putting in your body so that you can see HOW important it is to eat pure foods and to see which foods are optimal for your body. There is a LOT that society has taught us that isn’t healthy, and I want to expose some of those myths. Today, I will be sharing my take on why milk is really not good for you, and I will give you alternatives that you can enjoy that are much healthier. Ok, are you ready? Here are my top reasons why MILK is BAD for you:
MILK ISN’T WHAT IT USED TO BE
Today’s milk is a processed food. Until the end of the 19th century in Europe and the beginning of the 20th century in the US, milk was consumed unpasteurized or raw. Later on, homogenization became the industry’s standard. These processes further alter milk’s chemistry and actually increase its detrimental acidifying effects.
UNWANTED INGREDIENTS
Under current industrial methods, cow’s milk is often a toxic bovine brew of man-made ingredients like bio-engineered hormones, antibiotics (55% of U.S. antibiotics are fed to livestock), and pesticides—all of which are bad for us and the environment. For example, unintentional pesticide poisonings kill an estimated 355,000 people globally each year. In addition the drugs pumped into livestock often re-visit us in our water supply.
COWS MILK BELONGS TO COWS
We are the only animals on the planet who take another animals milk and drink it for consumption. We are biologically designed to drink our own mother’s milk. Would you go and put your mouth to a cow’s nipple and start drinking it? It’s not a naturally occurring desire in my mind.
The biochemical make-up of cow’s milk is perfectly suited to turn a 65-pound newborn calf into a 400-pound cow in one year. It contains, for example, three times more protein and seven times more mineral content while human milk has 10 times as much essential fatty acids, three times as much selenium, and half the calcium. Some may like cow’s milk but drinking it is both unnecessary and potentially harmful.
IT DEPLETES BONE CALCIUM
Despite popular opinion, recent studies and exposes have shown that dairy can actually CREATE osteoporosis in your bones. According to the SAVE OUR BONES CAMPAIGN and the Physicians Committee for Responsible Medicine, not only do we barely absorb the calcium in cow’s milk (especially if pasteurized), but to make matters worse, it actually increases calcium loss from the bones. This increases your risk for fractures and more.
FREQUENT MILK CONSUMPTION = INCREASED RISK OF OSTEOPOROSIS
According to the Physicians Committee for Responsible Medicine, “The countries with the highest rates of osteoporosis are the ones where people drink the most milk and have the most calcium in their diets. The connection between calcium consumption and bone health is actually very weak, and the connection between dairy consumption and bone health is almost nonexistent.”
Do you remember the GOT MILK ads that you used to see everywhere? Did you know that they had a ____ million dollar lawsuit against that ad due to the fact that this wasn’t true?
They had to stop saying that milk creates strong bones. Many of those ads disappeared after that lawsuit.
UNNCESSARY WEIGHT GAIN
As beverages go, milk is relatively high in calories. One cup of 2% milk has 138 calories, for instance. Drinking three cups a day adds 366 calories to the diet — a lot for anyone watching their weight.
EXACERBATES ACNE & CREATES GAS
Journal of the American Academy of Dermatology found an association between dairy consumption and acne. They suggest that removing milk or dairy can help to clear your skin.
IT’S AN ACIDIFYING ANIMAL PROTEIN
Like any other animal derived protein-rich food, milk has a positive potential renal acid load (PRAL) which triggers a protective biological reaction to neutralize all the damaging acidic protein before it reaches the kidneys.
What does this mean exactly? Any body that is in an acidic state is at higher risk for cancer, disease, soreness, short recovery time, and more.
DRINKING CREATES EXCESS MUCUS
There’s not much more I need to say here. Give it a try and see for yourself.
IT PROMOTES ANIMAL CRUELTY
Many of the animals today are factory farmed and abused.
Those are just a FEW of the reasons why milk isn’t the most optimal of foods for our bodies. But remember that it doesn’t stop there. Milk is found in cheeses, yogurt, non-vegan ice creams, whey protein, whipped creams, and ANY type of dairy product. I’ve put together more links and information in the description below..So I know what you are thinking..WHAT AM I SUPPOSED TO EAT?! Don’t worry because I have a great substite for you! I highly recommend that you check out my Blueberry Milkshake, Fullyraw Coffee, Banana Nice Cream, Fullyraw Frappuccino, and more. And please take a look at my video below! Feel free to leave your thoughts and comments!