7 posted 2 years ago by ghost_of_aswartz 2 years ago by ghost_of_aswartz +11 / -4 21 comments share 21 comments share save hide report block hide replies
And same for chocolate ice cream, often used to mask the taste of soured milk.
Yogurt, sour cream, butter, cream cheese, cheeses, butter milk, whey protean, cheep cheese powders. There is literally no reason to use it for ice cream, when the majority of the dairy products are literal rot.
I'm using logic. What exactly is the pattern you see? Traditional dairy products in a list?