GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
---|---|---|---|---|---|---|
|
12:32 Jan 30, 2021 |
Serbian to English translations [PRO] Food & Drink / dairy | |||||||
---|---|---|---|---|---|---|---|
|
| ||||||
| Selected response from: milena beba United Kingdom Local time: 16:17 | ||||||
Grading comment
|
Summary of answers provided | ||||
---|---|---|---|---|
3 +1 | drained (sour milk) |
| ||
3 +1 | Strained (curdled/sour milk) |
| ||
3 | Clabbered raw milk |
|
drained (sour milk) Explanation: https://en.wikipedia.org/wiki/Curd |
| |
Login to enter a peer comment (or grade) |
Strained (curdled/sour milk) Explanation: Strained (curdled/sour milk) https://www.google.co.uk/search?source=hp&ei=plcVYI-oCcSWkwW... |
| |
Grading comment
| ||
Login to enter a peer comment (or grade) |
Clabbered raw milk Explanation: At its most basic, clabbered milk can be made by allowing fresh, unpasteurized milk to sour and thicken. You absolutely must use raw, unpasteurized milk to make true and safe clabbered milk. Pasteurized milk does not contain the beneficial bacteria necessary for the culturing process to work and form soured milk. So, the only ingredient you need is unpasteurized milk. The only instructions you need are to let it sit out at room temperature with a loose-fitting lid on it until it clabbers. "Ceđeno": The lid could be a canning jar lid that you simply place atop your jar of milk, or you could use a tea towel or coffee filter with a canning ring. Example sentence(s):
https://en.wikipedia.org/wiki/Clabber_(food) https://www.culturesforhealth.com/learn/blog/ancestral-fermentation-clabbered-raw-milk/ |
| |
Login to enter a peer comment (or grade) |
Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.