True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Fermented milk from Parts of Europe
Traditional buttermilk is the sour liquid left when naturally soured cream or milk is churned into butter. Lactic bacteria that soured the cream pass into the buttermilk, which is drunk thin and sour in parts of Europe.
A short entry: the sources we found record only what is said here about Traditional churn buttermilk itself. Its own sources do not record how it is made, so the steps and scenes below are those of Cultured buttermilk, the closest documented fermented milk ferment, shown as a guide to the method, not as a record of Traditional churn buttermilk.
| cream or whole milk soured naturally before churning | |
| Starter | spontaneous |
Total time across the steps of Cultured buttermilk: 18 h
What changes: Heat kills stray bacteria and firms the milk protein
Dairies heat the milk to 90–95 °C for about 5 minutes (Tetra Pak).
Microbes at work in this step
heat kills competing bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Traditional buttermilk is the sour liquid left when naturally soured cream or milk is churned into butter. Lactic bacteria that soured the cream pass into the buttermilk, which is drunk thin and sour in parts of Europe.
Churn buttermilk is a by-product of butter making from soured cream, unlike cultured buttermilk, which is skim milk soured with a culture.
Cream left to sour on its own may be raw. The FDA says illness from raw milk and raw milk products has been linked to bacteria such as Listeria, and that pasteurization kills dangerous bacteria.
Every number is labelled with how it is known. How this atlas is made
Wikipedia says buttermilk was traditionally the nearly fat-free milk left after churning butter from cream cultured with natural bacteria. With refrigeration, butter in industrialised countries is mostly made from uncultured cream.
