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Confused [8-)]

French milk

Oh dear - thinking over the last few years I've made some howlers of mistakes with French ingredients.
Like the time I bought some cod.   Looked a nice cut of white fish.   Cooked the fish, then made a lovely cheese sauce (sorry but made with tasty cheddar chees) - mixed it all up to put in a dish to finish off in the oven - and only at that point did I taste it.   Aaarrrgh - the cod was salty, salty and horrible - I hadn't realised I should have soaked away the salt for 24 hours.   All that lovely food - had to be chucked out.
A small jar of green tomato 'chutney' - thought it would be lovely with some cold ham.    It was horrible - it was like a sweet jam.
A small carton of chopped salmon with balsamic oil - thought it would be nice in sandwiches;  yuk - looked like cat food and the oil over-whelmed taste of salmon - disgusting.

But the latest 'aaarrrgh'  moment is this.   I find french milk rather 'thin'; the red top bottle is all I will use, and the UHT stuff is disgusting - nasty tang.
Our little local shop occasionally has GREEN TOP 'BIO' milk - which is delicious, slightly more body and much more like British milk.   We always look out for this green topped 'bio' milk but don't seem to see it in the big super-markets.
Until last week - then whoopeee - some green topped bottles alongside the usual red and blue tops.   We were in a hurry, didn't really look at the bottles, just merrily put 5 bottles in the trolley.
Get home;  make a cup of tea - pour in the fresh milk from the green topped bottle -
AND IT CURDLES - oh yuck, disgusting.
The sell-by date was 2 weeks ahead - so shouldn't have done that.   Throw the milk away.
Open new bottle later on to have a cup of coffee.
Same thing - the milk curdles............... again sell-by date 2 weeks ahead.

So I look at the label - which reads -
'LAIT FERMENTE MAIGRE' -  what the ??????

Now the weird thing is that I used half-a-pint to make a white sauce for a complicated savoury dish - and it seemed perfectly OK;  finished result had a very, very slight tang of french cheese but not really noticeable, so the milk was OK when used in a white sauce.

But not in tea or coffee.

Anyone got any information about what I've actually bought - and poured into my tea and coffee - 'cos it didn't mix with the hot liquid, that's for sure.

Chessie (still learning !!) Confused <img src=">
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Re: French milk

It's similar to buttermilk (only low fat, in this case). You can use it in baking (scones, soda bread), or in crepes or pancakes, esp. good for american style ones. Also good for salad dressings.
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Re: French milk

We just use écrémé for cooking and coffee.

When I go back to the UK and put fresh full creme milk in my coffee, I feel very ill afterwards. I don't think it is good for the health UK milk.

I make Yorkshire puds with écrémé. It works !!!
ner ner nee ner ner!!
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Re: French milk

If you look in your local bio shops you will probably find lait de brebis, sheep milk and it's lovely rich and creamy. They may well sell raw milk too. Of our 3 bio supermarkets here in Carcassonne one sell the raw, all sell the brebis and a couple sell horse mik, both liquid and powered!!

I have been steering away from milk and use out milk in my tea. It tastes good to me and making poridge with it is superb!!


Never forget that you are unique, just like everyone else.
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Re: French milk

Round here you can get "lait cru" or "lait fermier" with a yellow top, direct from local farms - full cream, gorgeous. But not good for dieting.
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Re: French milk

I love lait fermenté, its a real delicacy, normally I have to travel to the Arab market to buy it and its a real treat when its on the shelves at Lidl as a promo.


I suggest that you try to embrace the différences and treat buying food as a voyage of discovery, no use hankering for cheddar cheese and English tea with non homogenised full cream milk, all of which you will (and it sounds like have) find from time to time when you can celebrate like I do when I find lait fermenté.


Speaking for myself, its not hard to adapt.


Editted, it is intended for drinking like a yoghurt drink, I like to use it on muesli. For sauces I use cr^me fraiche but lait fermenté would do the same job, if you would not put sour cream in your tea you should not use lait fermenté.


My mistake that I still make when hurried even after a decade is to think that lait écrémé is full cream milk, now at one time I thought thats what the word meant, i know better now so possibly its the colour of the packaging that throws me. 

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Re: French milk

Agree wholeheartedly, Chance.  It's been years since I had fresh milk, full- or half-cream.  But then, our income is modest, so it makes sense to source and buy only local ingredients.

Plus, like you have said, it's all part of the adventure.  Haven't had cheddar cheese in nearly 10 years.  Did buy cheddar cheese once but it was very expensive and not strong, mature cheddar so no point in wasting money on it when I can get French cheeses to try and enjoy.

Apprendre une langue, c'est faire un voyage différent chaque jour.
from Fle pour les curieux
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Re: French milk

It is "lait ribot" you bought, chessie? Like the drink Chancer describes, it is a kind of "drinking yoghurt" much enjoyed in Brittany, but I have bought it (on purpose!) in the milk section of my Vendee HyperU.
So I can imagine it being fine in a white sauce, but disgusting in tea!
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