Guest guest Posted November 24, 1999 Report Share Posted November 24, 1999 Is it okay to incorporate buttermilk into M & P? Marie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2009 Report Share Posted March 1, 2009 There is buttermilk (left over from making butter) and cultured buttermilk (like what you can buy in the stores). Cultured buttermilk can be made from cultured buttermilk much like making yogurt from yogurt with live culture. We heat our milk to about 80 degrees F when making cultured buttermilk. Hope that helps, Belinda > > Hello, > I have a question regarding buttermilk. We make fresh butter from > cream right after milking, is the milk left over not buttermilk? I see > adds for buttermilk culture which makes it thick like yogurt. if there > both butter milk is one called fresh butter milk and the other > cultured buttermilk? But then the culture packet says it can be used > with whole milk or skim and needs to be heated at a high temp. Can > someone please break this down for me? > > Thank you in advance > > Albert > www.pereirapastures.com > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2009 Report Share Posted March 1, 2009 There is buttermilk (left over from making butter) and cultured buttermilk (like what you can buy in the stores). Cultured buttermilk can be made from cultured buttermilk much like making yogurt from yogurt with live culture. We heat our milk to about 80 degrees F when making cultured buttermilk. Hope that helps, Belinda > > Hello, > I have a question regarding buttermilk. We make fresh butter from > cream right after milking, is the milk left over not buttermilk? I see > adds for buttermilk culture which makes it thick like yogurt. if there > both butter milk is one called fresh butter milk and the other > cultured buttermilk? But then the culture packet says it can be used > with whole milk or skim and needs to be heated at a high temp. Can > someone please break this down for me? > > Thank you in advance > > Albert > www.pereirapastures.com > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2009 Report Share Posted March 1, 2009 There is buttermilk (left over from making butter) and cultured buttermilk (like what you can buy in the stores). Cultured buttermilk can be made from cultured buttermilk much like making yogurt from yogurt with live culture. We heat our milk to about 80 degrees F when making cultured buttermilk. Hope that helps, Belinda > > Hello, > I have a question regarding buttermilk. We make fresh butter from > cream right after milking, is the milk left over not buttermilk? I see > adds for buttermilk culture which makes it thick like yogurt. if there > both butter milk is one called fresh butter milk and the other > cultured buttermilk? But then the culture packet says it can be used > with whole milk or skim and needs to be heated at a high temp. Can > someone please break this down for me? > > Thank you in advance > > Albert > www.pereirapastures.com > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2009 Report Share Posted March 1, 2009 There is also cultured buttermilk which is left over from making butter. You can add culture to your cream/milk and allow it to culture prior to making butter. Many people just allow their milk/cream to clabber naturally before making butter rather than adding a culture. This gives the butter a slightly different taste, and results in a thicker buttermilk. E. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2009 Report Share Posted March 1, 2009 There is also cultured buttermilk which is left over from making butter. You can add culture to your cream/milk and allow it to culture prior to making butter. Many people just allow their milk/cream to clabber naturally before making butter rather than adding a culture. This gives the butter a slightly different taste, and results in a thicker buttermilk. E. Quote Link to comment Share on other sites More sharing options...
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