/biz/ - Business & Finance

posting here because I have more to say :/

>>49604452
>>49606969
4/5, the explanation to the answer, or How I Learned to Stop Industry and Love Nature:

pasteurization sterilizes food (both bad and good germs). usually good germs are better suited to proliferation than bad ones! bad germs arise where good germs have been removed! (antibiotics! hand sanitizer! what is germ terrain theory? (unfortunately Dr. Stefan Lanka's lectures have been removed from youtube and were not archived)
this is why you get botulism in honey and canned goods and milk; there are no longer any good germs or enzymes or fermentation that stops bad germs from getting in and wreaking havoc
here's the interesting park
when you make yogurt and butter and whatnot like I do the processes are much simpler if you use raw milk

>cultured milk/cream
-pasteurized you must add a culture from a live (non-pastuerized source!)
but most don't sell those what they sell is stuff where they add the culture back in after jesus christ just like the lactose-free milk.
and don't get me started with people who add lemon juice or vinegar to milk to "make buttermilk" instead of doing it the right way. also did you know the black, "pumpernickel" loaves you Americans (europe is OK) can get at the supermarket? those aren't pumpernickel; they are regular bread (maybe rye if you're lucky (pumpernickle is a special type of processing rye)) but then they just add carraway spice, molasses, and coffee/mocha/cocoa to the dough) what the actual fuck fuck that fake shit! (here's what rye looks like: https://youtu.be/H-8bZpQOM58 , pumpernickel a bit more whole-grain-y)
-with raw you just let it sit out, yes really (with lid on loosely) for like a day. perfectly fine to consume

>butter
well first you need cream, maybe same for cultured cream instead of cultured milk (most don't culture the milk, just cream)
but in order to get cream the fat needs to be able to separate out (put in fridge for couple house not shaken)