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What is buttermilk?

 
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JB



Joined: 08 Jun 2005
Posts: 7757
Location: 91 N
PostPosted: Tue Nov 27, 12 9:40 am    Post subject: What is buttermilk? Reply with quote
    

If I go out and buy buttermilk, or look at a recipe and it asks for buttermilk then what exactly is it because I find two definitions for it.

One is the whey left over after cheesemaking
The other is fermented / cultured low fat or skimmed milk

So which do they mean in a recipe, if I buy it which am I getting and does it make a difference?

sally_in_wales
Downsizer Moderator


Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales
PostPosted: Tue Nov 27, 12 9:44 am    Post subject: Reply with quote
    

I usually define it as the liquid left over after buttermaking

Sally Too



Joined: 14 Sep 2006
Posts: 2511
Location: N.Ireland
PostPosted: Tue Nov 27, 12 11:50 am    Post subject: Reply with quote
    

And as I understand it milk (minus the fat for making butter/cheese) is fermented in order to make buttermilk.

So it is slightly acidic because of the fermentation and so reacts with baking soda when making soda breads.

Yum... I used to buy it just to drink! Now I make kefir....

fungi2bwith



Joined: 08 Nov 2007
Posts: 167
Location: NE Hants
PostPosted: Tue Nov 27, 12 4:49 pm    Post subject: Reply with quote
    

If you haven't got buttermilk available:

For recipes that require buttermilk such as scones and soda bread I use a 50/50 mixture of milk and homemade yogurt.

Rob R



Joined: 28 Oct 2004
Posts: 31902
Location: York
PostPosted: Tue Nov 27, 12 5:16 pm    Post subject: Reply with quote
    

sally_in_wales wrote:
I usually define it as the liquid left over after buttermaking


That's my definition, too.

Hettyb



Joined: 16 Nov 2012
Posts: 13

PostPosted: Tue Nov 27, 12 6:09 pm    Post subject: Reply with quote
    

If you put a little lemon juice in regular milk and leave it for a few minutes it will ''sour'' and can be used instead of buttermilk for baking

Kenworth



Joined: 04 Apr 2011
Posts: 855
Location: Michigan
PostPosted: Thu Nov 29, 12 5:12 am    Post subject: Reply with quote
    

Over here we have a product that is sold called buttermilk. It's sort of thickish and has a definate "different" taste to it. I'm not sure how it's created, but I know I DO NOT like it.

I like the buttermilk that comes from making homemade butter, much yummier than the commercially made stuff.

DorsetScott



Joined: 23 Oct 2011
Posts: 500
Location: Bournemouth
PostPosted: Thu Nov 29, 12 12:42 pm    Post subject: Reply with quote
    

Hettyb wrote:
If you put a little lemon juice in regular milk and leave it for a few minutes it will ''sour'' and can be used instead of buttermilk for baking


I never have buttermilk in when I need it, so I've used this method many times. Can't tell the difference in whatever you're baking either.

JB



Joined: 08 Jun 2005
Posts: 7757
Location: 91 N
PostPosted: Thu Nov 29, 12 12:50 pm    Post subject: Reply with quote
    

Kenworth wrote:
Over here we have a product that is sold called buttermilk. It's sort of thickish and has a definate "different" taste to it. I'm not sure how it's created, but I know I DO NOT like it.

I like the buttermilk that comes from making homemade butter, much yummier than the commercially made stuff.


I'd guess that's down to the difference between the two definitions; whey on one hand and cultured low fat milk on the other.

Kenworth



Joined: 04 Apr 2011
Posts: 855
Location: Michigan
PostPosted: Wed Dec 12, 12 5:39 am    Post subject: Reply with quote
    

I just remembered: I don't know if it's available where you are or not, but I believe over here there is a powdered form also that can be reconstituted.

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