Post #147,468
3/21/04 6:53:16 PM
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Bacteria cultures; dunno what, exactly. What's "buttermilk"?
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Post #147,471
3/21/04 6:56:03 PM
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Buttermilk . .
. . was originally the liquid left after churning for butter (the milk has to be soured to get the butter to separate). Today it's largely made as a primary product. Tastes just like a very liquid Yougurt, and the two are interchangeable in recipes with a little care.
[link|http://www.aaxnet.com|AAx]
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Post #147,476
3/21/04 7:10:17 PM
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No, milk doesn't have to be soured to make butter.
Skim the cream off it, whip the cream into whipped-cream, continue whipping it into very stiff whipped-cream, and then just DON'T STOP whipping it, and it'll soon start clotting into butter; no souring at all required.
I know this for a fact, 'coz we did exactly that as an experiment in Home Ec in the eighth grade. Thank GRR the electric whick was invented by then!
The liquid that remains, though, is a lot thinner than sour milk; just lightly white-coloured water, IIRC. (No guarantees I do, though; we didn't focus on that part AFAICR.)
[link|mailto:MyUserId@MyISP.CountryCode|Christian R. Conrad]
(I live in Finland, and my e-mail in-box is at the Saunalahti company.)
You know you're doing good work when you get flamed by an idiot. -- [link|http://www.theregister.co.uk/content/35/34218.html|Andrew Wittbrodt]
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Post #147,478
3/21/04 7:18:53 PM
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Buttermilk was invented in the days of the hand churn.
If you want to use your technique in a hand churn I'm sure it will do wonders for your weight loss program as well as build muscle and character.
[link|http://www.aaxnet.com|AAx]
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Post #147,479
3/21/04 7:20:22 PM
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why do they call it "sweet cream butter" :-)
having hand churned WAY more butter than I care to think about, I can guarranty it doenst have to be sour, just churned and chrned and churned and fuckit just buy some margarine already.
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
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Post #147,482
3/21/04 7:25:37 PM
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Perhaps a little souring would have eased your churning?
And margerine is now known as "deadly trans-fats".
[link|http://www.aaxnet.com|AAx]
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Post #147,483
3/21/04 7:45:56 PM
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more like deadly taste like sh*t
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
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Post #147,485
3/21/04 7:57:16 PM
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Note that the sourness is not oil soluable . .
. . and leaves with the liquid. Of course, if you don't wring out your butter well enough not only will it be sour, it'll go rancid quickly. Here's [link|http://waltonfeed.com/old/butter.html|the process].
[link|http://www.aaxnet.com|AAx]
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Post #147,488
3/21/04 8:23:37 PM
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we had the old crock churn and the paddle with handle
finally figured out a way to hook the electric drill to the handle, the old man wondered why the brushes wernt lasting too log on the drill.
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
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Post #147,486
3/21/04 8:18:23 PM
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AFAIK Southern mostly
Buttermilk is drunk as a standalone drink in the South - elsewhere I think it's mostly used just for cooking.
-drl
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Post #147,472
3/21/04 6:58:06 PM
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buttermik is the liquid thats left after making butter,
kind of sour. Sounds like a type of Kefer, like yogert but liquid. Never thought of using that on cereal will have to try.
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
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