Nowadays, Kerning (dairy) has become a relevant and very important topic in contemporary society. Its influence covers various aspects of daily life, from politics and economics to culture and technology. With the advancement of globalization and mass access to information, Kerning (dairy) has become a point of interest for experts and common people alike. In this article we will thoroughly explore the impact of Kerning (dairy) on today's society, examining its long-term implications and consequences. In addition, we will analyze different perspectives and opinions about Kerning (dairy) in order to provide a broad and objective vision of this topic that is so relevant today.
Kerning (or ‘kerned’) refers to an ancient Somerset term for ‘thickening’ predominantly used in relation to dairy products. The word has historically been used to refer to the processes around curdling., churning, coagulating or thickening milk, and its origins have been thought to be linked to the verb, ‘to churn’ - which translates to ‘kernen’ in German, ‘karnen’ in Dutch and ‘kirna’ in Old Icelandic
The word has since been adopted as a synonym to the straining/filtering processes involved in thickening yogurt – the phrase ‘kerned yogurt’ being used to identify products which have been subject to these processes. In correlation with the word’s links to Somerset, ‘kerning’ as a process is used throughout Somersetshire, as a means of producing yogurts with a distinctively thicker consistency.
Traditionally, the kerning process involved placing the yogurt in a muslin cloth and leaving this to drain for a period of time, until the desired consistency had been reached; however, modern-day practises use ultrafiltration to achieve this result . In addition to increasing the consistency, the process serves to boost the protein and also remove some of the lactose (the sugar found naturally in milk).