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To the Editor:
—Ever since Metchnikoff called attention to the health-conserving and life-prolonging properties of the Bulgarian bacillus, various preparations of this bacillus, real or pretended, have been used to make sour milk. As many house-wives, however, dislike to add these germ-containing tablets to the milk, and as they are quite expensive and not everywhere available, sour milk is not nearly so extensively used as it should be. I was interested in Dr. Alexander Armstrong's suggestion (The Journal, March 29, 1913, p. 1015) to use a small glass churn to make buttermilk when needed. My wife originated a plan five or six years ago that is much simpler and more easily carried out than the churn. She makes the sour milk as follows:Take sweet milk; let it stand for from twelye to twenty-four hours; skim off the cream and add 2 tablespoonfuls of previously soured milk to each
Stuver E. Another Method of Making Buttermilk. JAMA. 1913;60(16):1244–1245. doi:10.1001/jama.1913.04340160046028
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