1 responses to Notes from the Amish breakfast table
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    Comment on Notes from the Amish breakfast table (September 29th, 2009 at 18:20)

    Hi, Amish America. I lived on a farm owned by a caste brahminical family from India for three years. I know, I know. Brahmins aren’t farmers, Vaishyas are. They owned the farm, but we worked it for them. Long story. Anyway, cows and cow products have been part of Vedic Indian culture since time out of mind. Indians do culinary things with milk we westerners don’t even dream of.

    These Indians had a herd of Brown Swiss on the farm and they (and we) used the milk regularly. One of the Vedic customs the family insisted we follow was that all milk to be consumed had to be brought to a boil so that it would foam and rise, then it was removed from the burner to allow it to drop down. This boil/rise/drop process was repeated two more times before the milk was considered fit to drink. Since most of India, even today, doesn’t have refrigeration and given the fact that cows can pass tuberculosis through their milk, I’m thinking Indian culture is onto something here. 😉

    And the milk was still fanflippingtastic. So rich you could mistake the milk for cream. After moving on from the farm, I would drink a gallon of milk at breakfast and again at lunch. No kidding!

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    The riddle of Amish scrapple and other mystery meats | Amish America Comment on Notes from the Amish breakfast table (March 2nd, 2010 at 10:43)

    […] I don’t know that there’s much to worry about, but he’ll take his fully-homogenized-and-pasteurized-in-the-sterile-grocery-store-container and that is THAT, thank you.  I must have a shorter memory or am just less dainty about it than pop because I am a regular drinker of the raw stuff. […]

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