Buttermilk . .

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Post #147,471 by Andrew Grygus 3/21/04 6:56:03 PM Reply	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]
Post #147,476 by CRConrad 3/21/04 7:10:17 PM Reply	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]
Post #147,478 by Andrew Grygus 3/21/04 7:18:53 PM Reply	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]
Post #147,479 by boxley 3/21/04 7:20:22 PM Reply	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]
Post #147,482 by Andrew Grygus 3/21/04 7:25:37 PM Reply	Perhaps a little souring would have eased your churning? And margerine is now known as "deadly trans-fats". [link\|http://www.aaxnet.com\|AAx]
Post #147,483 by boxley 3/21/04 7:45:56 PM Reply	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]
Post #147,485 by Andrew Grygus 3/21/04 7:57:16 PM Reply	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]
Post #147,488 by boxley 3/21/04 8:23:37 PM Reply	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]
Post #147,486 by deSitter 3/21/04 8:18:23 PM Reply	AFAIK Southern mostly Buttermilk is drunk as a standalone drink in the South - elsewhere I think it's mostly used just for cooking. -drl

Drawing the Battle Lines - (Andrew Grygus) - (72) - March 20, 2004, 01:42:44 PM EST

Vegi-moderate - (Andrew Grygus) - March 20, 2004, 01:47:08 PM EST

Carno-Moderate - (Yendor) - March 20, 2004, 01:52:17 PM EST

British - (pwhysall) - (6) - March 20, 2004, 01:56:01 PM EST

Yes, but . . . - (Andrew Grygus) - (4) - March 20, 2004, 02:26:09 PM EST

Stereotype, AFAICT - (pwhysall) - (3) - March 20, 2004, 02:30:02 PM EST

A few years ago Natural History magazine . . - (Andrew Grygus) - (2) - March 20, 2004, 02:45:00 PM EST

I imagine that cuisine in Detroit is not dissimilar - (pwhysall) - March 20, 2004, 02:53:07 PM EST

Re: A few years ago Natural History magazine . . - (deSitter) - March 20, 2004, 08:21:07 PM EST

remember a breakfast in Landridnod Wells, Wales - (boxley) - March 20, 2004, 04:55:54 PM EST

Carnivore unless count potatoes as vegies -NT - (ChrisR) - March 20, 2004, 02:29:44 PM EST

Too Little Time Carno-Vegi-Industrial-Moderate - (Another Scott) - March 20, 2004, 04:21:39 PM EST

Some nits - (admin) - (6) - March 20, 2004, 06:20:46 PM EST

Vegans etc. - (Andrew Grygus) - (5) - March 20, 2004, 07:19:02 PM EST

Welp, since I used to be a non-ethical Vegan... - (admin) - March 20, 2004, 07:22:58 PM EST

macrobiotics, is that like a Hari Krishna dinner? - (boxley) - (3) - March 20, 2004, 07:49:32 PM EST

Don't know about other areas . . - (Andrew Grygus) - (2) - March 20, 2004, 08:28:25 PM EST

Right: fungi decidedly not satwic ;-) - (Ashton) - (1) - March 22, 2004, 05:57:31 AM EST

It makes perfect sense . . . - (Andrew Grygus) - March 22, 2004, 08:45:21 PM EST

Carno-Moderate to Carnivore - (lincoln) - March 20, 2004, 06:22:17 PM EST

Most of the above - (Meerkat) - (3) - March 20, 2004, 06:33:25 PM EST

Australian Wine. - (Andrew Grygus) - March 20, 2004, 07:29:31 PM EST

Well Australian Wines are far better than Most US wines - (boxley) - March 20, 2004, 07:53:33 PM EST

I'm with you. - (FuManChu) - March 21, 2004, 01:21:35 AM EST

will only eat vegetarian meat - (boxley) - March 20, 2004, 07:05:26 PM EST

Re: Drawing the Battle Lines - (deSitter) - (1) - March 20, 2004, 08:09:46 PM EST

I'm about where you are - (ben_tilly) - March 21, 2004, 04:28:08 AM EST

Carno-Moderate r'Us. - (a6l6e6x) - (3) - March 20, 2004, 08:08:04 PM EST

dang fine iced tea it is :-) -NT - (boxley) - March 20, 2004, 08:15:03 PM EST

Re: Carno-Moderate r'Us. - (deSitter) - March 20, 2004, 08:16:37 PM EST

Year-round, but instant -NT - (drewk) - March 22, 2004, 09:37:26 PM EST

Once Macrobiotic, now Industrial - (tjsinclair) - (11) - March 20, 2004, 10:45:06 PM EST

Is there a potential market for industrial macrobiotic food? - (boxley) - (10) - March 20, 2004, 11:22:29 PM EST

Not quite miso soup, but . . - (Andrew Grygus) - (1) - March 21, 2004, 12:14:29 AM EST

seen a lot of viet stores local but no Korean - (boxley) - March 21, 2004, 10:48:33 AM EST

Possibly - (tjsinclair) - (7) - March 21, 2004, 01:39:46 PM EST

Well, there are very good reasons . . - (Andrew Grygus) - (6) - March 21, 2004, 02:02:05 PM EST

I prefer using gas myself - (tjsinclair) - (3) - March 21, 2004, 03:08:22 PM EST

Ditto. - (Another Scott) - (2) - March 21, 2004, 03:17:07 PM EST

Those buttons are all in a horizontal row? - (FuManChu) - (1) - March 21, 2004, 06:08:48 PM EST

Yup. You volunteering? ;-) -NT - (Another Scott) - March 21, 2004, 06:19:26 PM EST

Bad burn with my new electric - (drewk) - (1) - March 22, 2004, 09:41:36 PM EST

New electrics can be dangerous. - (Andrew Grygus) - March 23, 2004, 12:57:35 AM EST

Battle lines and labels... - (hnick) - (2) - March 21, 2004, 08:46:06 AM EST

? I'm sure the labels are tongue-in-cheek. - (Another Scott) - March 21, 2004, 08:51:33 AM EST

A sense of humor goes well with food . . - (Andrew Grygus) - March 21, 2004, 10:28:32 AM EST

Omnivore and proud. I guess that make me Carno-Moderate - (Silverlock) - (3) - March 21, 2004, 10:53:01 AM EST

Ditto. I like to call it "well-balanced" ;-) - (bepatient) - March 21, 2004, 12:47:47 PM EST

Nothing that moves and no insects. - (pwhysall) - (1) - March 21, 2004, 03:05:08 PM EST

you mean no whole insects - (boxley) - March 21, 2004, 04:01:22 PM EST

Smack in the middle... - (CRConrad) - (17) - March 21, 2004, 05:42:26 PM EST

whats a traditional Finnish Breakfast consist of? - (boxley) - (15) - March 21, 2004, 05:46:28 PM EST

Porridge / sandwiches / cereals in sour milk + lots o'coffee -NT - (CRConrad) - (14) - March 21, 2004, 05:53:12 PM EST

sour milk as in buttermilk? how is it soured? -NT - (boxley) - (13) - March 21, 2004, 06:40:35 PM EST

Bacteria cultures; dunno what, exactly. What's "buttermilk"? -NT - (CRConrad) - (10) - March 21, 2004, 06:53:16 PM EST

Buttermilk . . - (Andrew Grygus) - (8) - March 21, 2004, 06:56:03 PM EST

No, milk doesn't have to be soured to make butter. - (CRConrad) - (1) - March 21, 2004, 07:10:17 PM EST

Buttermilk was invented in the days of the hand churn. - (Andrew Grygus) - March 21, 2004, 07:18:53 PM EST

why do they call it "sweet cream butter" :-) - (boxley) - (4) - March 21, 2004, 07:20:22 PM EST

Perhaps a little souring would have eased your churning? - (Andrew Grygus) - (3) - March 21, 2004, 07:25:37 PM EST

more like deadly taste like sh*t -NT - (boxley) - (2) - March 21, 2004, 07:45:56 PM EST

Note that the sourness is not oil soluable . . - (Andrew Grygus) - (1) - March 21, 2004, 07:57:16 PM EST

we had the old crock churn and the paddle with handle - (boxley) - March 21, 2004, 08:23:37 PM EST

AFAIK Southern mostly - (deSitter) - March 21, 2004, 08:18:23 PM EST

buttermik is the liquid thats left after making butter, - (boxley) - March 21, 2004, 06:58:06 PM EST

Probably mostly creme fraiche, which you can't get . . - (Andrew Grygus) - (1) - March 21, 2004, 06:53:48 PM EST

Nope. With *cereal*?!? "Corn flakes and Creme Fraiche"??? - (CRConrad) - March 21, 2004, 07:03:18 PM EST

Same place on the scale for me -NT - (drewk) - March 22, 2004, 09:43:00 PM EST

Not sure where I fall. - (inthane-chan) - (1) - March 21, 2004, 05:56:56 PM EST

Do you burn a lot of incense? - (boxley) - March 21, 2004, 06:37:36 PM EST

ALL barring the "Vegan" - (folkert) - (2) - March 21, 2004, 11:00:18 PM EST

yabbut is mountain dew a vegetable :-) -NT - (boxley) - (1) - March 21, 2004, 11:29:11 PM EST

That was never 5 minutes... Oh wait. - (folkert) - March 22, 2004, 06:37:45 PM EST

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