MultiConverters!

Ehem..

Hello..

Ermm..

Topic: Story a website <- is this correct?

http://www.ghostcalc.com/

I kinda found this website accidentally when I wanted to convert temperature from celcius to fahrenheit. I googled this when I wanted to bake a chocolate moist cake (which finally happened to be a TRIPLE EXTRA-moist cake!) :|

Then I think it is one way to express our creativity; by creating things that we have never done before and maybe we can do experiments with it..kan?kan? :D

Back to the website. By using this website, we can convert from almost anything into almost anything from whatever type of conversion that we want. It has also several types of calculators.

But one thing amazed me was this "Number in words" thing. We can just enter any number and when we click the convert button, it will give give us the spellings for each. Don't understand what I am talking about? Me neither..If you want to know better, you may check it out.. :D

I referred to a Internet-recipe and stated inside all the ingredients needed and also the way to bake it. But one thing that I was not so sure about one of the ingredient was something called BUTTERMILK. I started to have my own version of theory about buttermilk; "a buttermilk is a butter mixed together with any ordinary cow milk. walla! now u have a buttermilk!"

But then, it was not it!

Actually, a buttermilk is...(taken from wikipedia la..where else..) -->

Buttermilk is a fermented dairy product produced from cow's milk with a characteristically sour taste. The product is made in one of two ways. Originally, buttermilk was the liquid left over from churning butter from cream. In India, buttermilk or mattha is known to be the liquid leftover after extracting butter from churned curd. Today, this is called traditional buttermilk. On the other hand artificially made buttermilk, also known as cultured buttermilk, is a product where lactic acid bacteria called Streptococcus lactis have been added to milk. 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 by-product 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.

In the early 1900s, cultured buttermilk was labeled artificial buttermilk, to differentiate it from traditional buttermilk, which was also known as natural or ordinary buttermilk.

Acidified buttermilk is a related product that is made by adding a food-grade acid to milk.

---<>--- Now, there you go..one great explanation about buttermilk.. :)

Till then, daaa~