On food and cooking the science and lore of the kitchen ( PDFDrive ) 97

Crèmefrche 0.2–0.8%
Sourcream 0.8%
Ropymilks 0.8%
Koumiss 0.5–1%
Kefir 1%
Product Characteristics
Yogurt Tart,semisolid,smooth;greenaroma
Tart,thickenedliquid;buttery
Buttermilk
aroma
Crème
Mildlytartandthickened;
frche
butteryaroma
Sour
Mildlytart,semisolid;buttery
cream
aroma
Ropy
Mildlytart,semisolid,slimy;
milks
butteryaroma
Mildlytart,thickenedliquid;
Koumiss
effervescent,0.7–2.5%alcohol
Tart,thickenedliquid;effervescent,


Kefir

0.1%alcohol

Sourcream,crèmefrche,andbuttermilk
are indigenous to relatively cool western and
northern Europe, where milk spoils more
slowly and was often left overnight to
separate into cream for buttermaking. The
lactococci andLeuconostoc species that
produce them are “mesophilic,” or moderatetemperatureloversthatprobablyfirstgotinto
milkfromparticlesofpasturageonthecows’
udders. They prefer temperatures around
85ºF/30ºC but will work well below that
range, and develop moderate levels of lactic
acid during a slow fermentation lasting 12 to
24hours.
Yogurt

YogurtistheTurkishwordformilkthathas
beenfermentedintoatart,semisolidmass;it
comesfromarootmeaning“thick.”