What is buttermilk?

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What is buttermilk?

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Jb

Joined: 08 Jun 2005
Posts: 7761
Location: 91ï¿½ N

Posted: Tue Nov 27, 12 9:40 am Post subject: What is buttermilk?
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

Posted: Tue Nov 27, 12 9:44 am Post subject:
I usually define it as the liquid left over after buttermaking

Sally Too

Joined: 14 Sep 2006
Posts: 2511
Location: N.Ireland

Posted: Tue Nov 27, 12 11:50 am Post subject:
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

Posted: Tue Nov 27, 12 4:49 pm Post subject:
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

Posted: Tue Nov 27, 12 5:16 pm Post subject:

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

Posted: Tue Nov 27, 12 6:09 pm Post subject:
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

Posted: Thu Nov 29, 12 5:12 am Post subject:
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

Posted: Thu Nov 29, 12 12:42 pm Post subject:

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: 7761
Location: 91ï¿½ N

Posted: Thu Nov 29, 12 12:50 pm Post subject:

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

Posted: Wed Dec 12, 12 5:39 am Post subject:
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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