About: Buttermilk   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

This is buttermilk, which Drevin swears is the only thing to cure a nasty hangover. Geralt must find him some before will divulge information about a treasure.

AttributesValues
rdfs:label
  • Buttermilk
rdfs:comment
  • This is buttermilk, which Drevin swears is the only thing to cure a nasty hangover. Geralt must find him some before will divulge information about a treasure.
  • Please check out Hexadecimal Chart to see what codes are available to name. The hexadecimal code that matches this color is FFF1B5
  • Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates (e.g., Middle-East, India, or the Southern USA) where fresh milk would otherwise sour quickly. It is also popular in Scandinavia, despite the cold climate.
sameAs
dcterms:subject
Hexidecimal Code
  • FFF1B5
Alternate Shade
  • Yellow
Shade of
  • White
dbkwik:color/prope...iPageUsesTemplate
dbkwik:wackypedia/...iPageUsesTemplate
dbkwik:witcher/pro...iPageUsesTemplate
Named after
  • Food
Source
abstract
  • This is buttermilk, which Drevin swears is the only thing to cure a nasty hangover. Geralt must find him some before will divulge information about a treasure.
  • Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates (e.g., Middle-East, India, or the Southern USA) where fresh milk would otherwise sour quickly. It is also popular in Scandinavia, despite the cold climate. Whether traditional or cultured, the tartness of buttermilk is due to the presence of acid in the milk. The increased acidity is primarily due to lactic acid, a byproduct naturally produced by lactic acid bacteria while fermenting lactose, the primary sugar found in milk. As lactic acid is produced by the bacteria, the pH of the milk decreases and casein, the primary protein in milk, precipitates causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be thinner whereas cultured buttermilk is much thicker.
  • Please check out Hexadecimal Chart to see what codes are available to name. The hexadecimal code that matches this color is FFF1B5
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