Our son took my wife out for Mother's Day to a fancy French restaurant.
She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when
my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
Our son took my wife out for Mother's Day to a fancy French restaurant.
She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when
my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
Bryan Simmons <bryangsimmons@gmail.com> posted:
Our son took my wife out for Mother's Day to a fancy French restaurant.
She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when
my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
You can make your own buttermilk without buying a starter kit. One cup *whole* buttermilk to three cups of *whole* milk; stir. Transfer to a
one quart or larger jar, place lid on jar, but leave it a bit loose. Leave it on countertop for 24-30 hours, depending on how warm your kitchen is, out of the sun. Stir after the required blooming time, then refrigerate. Like
a sour dough starter it can be replenished again and again. But if you do run out of buttermilk, you'll have to start over.
Our son took my wife out for Mother's Day to a fancy French restaurant.
She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when
my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
Bryan Simmons <bryangsimmons@gmail.com> posted:
Our son took my wife out for Mother's Day to a fancy French restaurant.
She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when
my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
We should all probably be eating more fermented foods. My guess is that the gut
microbiome is going to be the hot new thing. We'll analyzing our shit and repopulating our gut bacteria to help with a lot of our modern ills. I recommend
that people start eating a bag of 2-days old poi every week.
Bryan Simmons <bryangsimmons@gmail.com> posted:
Our son took my wife out for Mother's Day to a fancy French restaurant. She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
You can make your own buttermilk without buying a starter kit. One cup *whole* buttermilk to three cups of *whole* milk; stir. Transfer to a
one quart or larger jar, place lid on jar, but leave it a bit loose. Leave it on countertop for 24-30 hours, depending on how warm your kitchen is, out of the sun. Stir after the required blooming time, then refrigerate. Like a sour dough starter it can be replenished again and again. But if you do run out of buttermilk, you'll have to start over.
~
On 5/18/2026 12:43 PM, Bryan Simmons wrote:
Our son took my wife out for Mother's Day to a fancy French
restaurant. She brought leftovers home, including some butter. It was
cultured butter. I'd forgotten how delicious that is. I'm going to
make some when my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
For true cultured butter, do you have to play classical music while
mixing it?-a A little Vivaldi in the background would be nice.
On 5/18/2026 12:20 PM, ItsJoanNotJoAnn@webtv.net wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
Our son took my wife out for Mother's Day to a fancy French
restaurant. She brought leftovers home, including some butter. It
was cultured butter. I'd forgotten how delicious that is. I'm
going to make some when my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
You can make your own buttermilk without buying a starter kit. OneThat's assuming that the cultures in the buttermilk are still alive.
cup *whole* buttermilk to three cups of *whole* milk; stir.
Transfer to a one quart or larger jar, place lid on jar, but leave
it a bit loose. Leave it on countertop for 24-30 hours, depending
on how warm your kitchen is, out of the sun. Stir after the
required blooming time, then refrigerate. Like a sour dough
starter it can be replenished again and again. But if you do run
out of buttermilk, you'll have to start over.
Most often these days, they pasteurize after culturing to improve
shelf life. Plus, I'm not doing it for the buttermilk, but the
butter, and the bacteria in the packets I ordered are ideal for
cultured butter. I'll be adding some milk and the culture to cream.
Then, after *churning*, the buttermilk can be used as a starter on subsequent batches.
Bryan Simmons <bryangsimmons@gmail.com> posted:
Our son took my wife out for Mother's Day to a fancy French restaurant.
She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when
my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
We should all probably be eating more fermented foods. My guess is that the gut
microbiome is going to be the hot new thing. We'll analyzing our shit and repopulating our gut bacteria to help with a lot of our modern ills. I recommend
that people start eating a bag of 2-days old poi every week.
Bryan Simmons <bryangsimmons@gmail.com> posted:
Our son took my wife out for Mother's Day to a fancy French restaurant.
She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when
my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
We should all probably be eating more fermented foods. My guess is that the gut
microbiome is going to be the hot new thing.
We'll analyzing our shit and repopulating our gut bacteria to help with
a lot of our modern ills. I recommend that people start eating a bag
of 2-days old poi every week.
On Mon, 18 May 2026 21:00:51 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
Our son took my wife out for Mother's Day to a fancy French
restaurant. She brought leftovers home, including some butter. It
was cultured butter. I'd forgotten how delicious that is. I'm
going to make some when my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
We should all probably be eating more fermented foods. My guess is
that the gut microbiome is going to be the hot new thing.
It already is and you're right. Fermented foods are very much
recommended. It can be home made very easily. I was going to ferment
small cucumbers but they've been consumed. Now I'll ferment carrots
instead.
We'll analyzing our shit and repopulating our gut bacteria to help
with a lot of our modern ills. I recommend that people start eating
a bag of 2-days old poi every week.
Good advice, but wouldn't we all have to move to Hawaii first?
On Mon, 18 May 2026 21:00:51 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
Our son took my wife out for Mother's Day to a fancy French restaurant. >> She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when >> my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
We should all probably be eating more fermented foods. My guess is that the gut
microbiome is going to be the hot new thing.
It already is and you're right. Fermented foods are very much
recommended. It can be home made very easily. I was going to ferment
small cucumbers but they've been consumed. Now I'll ferment carrots
instead.
We'll analyzing our shit and repopulating our gut bacteria to help with
a lot of our modern ills. I recommend that people start eating a bag
of 2-days old poi every week.
Good advice, but wouldn't we all have to move to Hawaii first?
We'll analyzing our shit and repopulating our gut bacteria to help with
a lot of our modern ills. I recommend that people start eating a bag
of 2-days old poi every week.
Good advice, but wouldn't we all have to move to Hawaii first?
Your best bet is to just eat more Kim chee. When we moved to California back in
the 70's, I was quite pleased to see Kim chee in the supermarket. I was even more
pleased to see that it was a Hawaiian style Kim chee. The big surprise was that
when you opened the bottle, it would erupt like opening a can of Coke. The juice
inside was carbonated - amazing! Such wonders there are on the mainland.
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Mon, 18 May 2026 21:00:51 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
We should all probably be eating more fermented foods. My guess is that the gut
microbiome is going to be the hot new thing.
It already is and you're right. Fermented foods are very much
recommended. It can be home made very easily. I was going to ferment
small cucumbers but they've been consumed. Now I'll ferment carrots
instead.
We'll analyzing our shit and repopulating our gut bacteria to help with
a lot of our modern ills. I recommend that people start eating a bag
of 2-days old poi every week.
Good advice, but wouldn't we all have to move to Hawaii first?
Your best bet is to just eat more Kim chee. When we moved to California back in
the 70's, I was quite pleased to see Kim chee in the supermarket. I was even more
pleased to see that it was a Hawaiian style Kim chee. The big surprise was that
when you opened the bottle, it would erupt like opening a can of Coke. The juice
inside was carbonated - amazing! Such wonders there are on the mainland.
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