Put the milk into an earthen or china dish. Do not use
metal dishes, for the lactic acid acts upon various metals. Cover the
dish so as to keep particles of matter in the air away, but the covering
is not to be airtight. Put the dish in a warm place, but not in the sun.
Milk that sours in the sun or in an air-tight bottle is generally of
poor flavor. Clabbered milk is a good food. It does not form big, tough
curds in the stomach, it is easy to digest, and the lactic acid helps to
keep the alimentary tract sweet. The various forms of milk may be used
in similar combinations.
_Buttermilk_: The real buttermilk is what remains of the cream after the
fat has been removed by churning. It is slightly acid and has a
characteristic taste, to most people very agreeable. The flavor is
different from that of artificially made buttermilk. In composition it
is almost like whole milk, except that it contains very little fat.
Many people make buttermilk by beating the clabbered milk thoroughly,
until it becomes light. The buttermilk made from sweet milk and the
various brands of bacterial ferments obtainable at the drug stores is
all right. These ferments have as their basis the lactic acid bacteria,
and if the manufacturers wish to call their germs by other names, such
as Bacillus Bulgaricus, no harm is done.
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