but smooth liquid “Bulgarian buttermilk” is a version of cultured buttermilk in which the cream cultures are supplemented or replaced by yogurt cultures, and fermented at a higher temperature to a higher acidity It’s noticeably more tart and gelatinous, with the apple-like sharpness typical of yogurt Ropy Scandinavian Milks A distinctive subfamily among the cream cultures are the “ropy” milks of Scandinavia, so-called because they’re more than stringy: lift a spoonful of F i n n i s h viili, Swedish långfil, or Norwegian tättemjölk, and the rest of the bowl follows it into the air Some ropy milks are so cohesive that they’re cut with a knife This consistency is created by particular strains of cream culture bacteria that produce long strands of starch-like carbohydrate The stretchy carbohydrate absorbs water and sticks to casein particles, so manufacturers are using ropy strains of Streptococcus salivarius as natural stabilizers of yogurt and other cultured products Cooking with Fermented Milks Most cultured milk products are especially susceptible to curdling when made into sauces or added to other hot foods Fresh milk and cream are relatively stable, but the extended heat treatment and high acidity characteristic of cultured products have already caused some protein coagulation Anything the cook does to push this coagulation further will cause the protein network to shrink and squeeze out some of the whey and produce distinct white particles — protein curds — floating in the thinned liquid Heat, salt, additional acid, and vigorous stirring can all cause curdling The key to maintaining a ... Anything the cook does to push this coagulation further will cause the protein network to shrink and squeeze out some of the whey and produce distinct white particles — protein curds — floating in the thinned liquid... or added to other hot foods Fresh milk and cream are relatively stable, but the extended heat treatment and high acidity characteristic of cultured products have already caused some protein coagulation...particles, so manufacturers are using ropy strains of Streptococcus salivarius as natural stabilizers of yogurt and other cultured products Cooking with Fermented Milks Most cultured milk products are especially