Guest guest Posted August 26, 2001 Report Share Posted August 26, 2001 Dear , As far as I can tell, there are two things that traditionally were called buttermilk. One was the thin liquid left after making butter. The other was whole milk cultured with a buttermilk culture. Either can be used for the recipes. What they sell in the stores is neither--it is skim milk cultured with a butter milk culture. (also pasteurized.) Sally Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2002 Report Share Posted February 9, 2002 I'm confused. I thought butter was made from cream, not milk. ----- Original Message ----- From: Food From Afar Sent: Saturday, February 09, 2002 10:52 AM Subject: RE: buttermilk If you let the milk " clabber " (ie sit out at room temperature) for 24 hours, you will have genuine buttermilk after making butter. ine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2002 Report Share Posted February 10, 2002 ine may have a more complete response for you, but to my understanding there are at *least* 2 methods of making butter--one way is just with the cream (I did that with my kids once--shaking and rolling a jar with cream to make butter) and another way is by using the whole milk. This makes for a lot more buttermilk, so I guess partly it depends on what type of proportion you are wanting. I also don't know if you can clabber the cream by itself, so if you make butter just with the cream, it may not have the good bacteria in it that I figure is in the butter and buttermilk after it has sat for a day before being churned. The man that ine and I get milk from, makes his butter with the whole milk, and both the butter and buttermilk that I get from him are *wonderful*. (I think ine makes her own, though.) Bonnie in NC On Sat, 9 Feb 2002 13:13:37 -0600 " Dennis " <nancydancy@...> writes: > I'm confused. I thought butter was made from cream, not milk. > > > ----- Original Message ----- > From: Food From Afar > > Sent: Saturday, February 09, 2002 10:52 AM > Subject: RE: buttermilk > > > If you let the milk " clabber " (ie sit out at room temperature) for > 24 hours, > you will have genuine buttermilk after making butter. > > ine > ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/web/. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2002 Report Share Posted February 10, 2002 Bonnie has it right. The old-fashioned way to make butter is with whole milk and there is a lot of buttermilk left. 1 gallon of milk yields about 1/2 to 3/4 pound butter which is about 1 to 1 1/2 cups butter, so the remainder, or a little more than 3 quarts, is buttermilk. When I make butter using only the cream, I use about 1 1/2 quarts cream to get about a pound of butter. That yields about a quart of buttermilk. You can let the cream clabber by itself just like whole milk. When I do, the butter seems to form a lot easier than with fresh cream. I use the buttermilk in pancakes mostly. I don't think it's as thick as buttermilk left from churning whole milk to make butter. Hope that helps. ine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2002 Report Share Posted February 10, 2002 Thank-you both, ine and Bonnie. I had no idea whole milk was ever used to make butter. Both your posts were very educational. ----- Original Message ----- From: Food From Afar Sent: Saturday, February 09, 2002 11:16 PM Subject: RE: buttermilk Bonnie has it right. The old-fashioned way to make butter is with whole milk and there is a lot of buttermilk left. 1 gallon of milk yields about 1/2 to 3/4 pound butter which is about 1 to 1 1/2 cups butter, so the remainder, or a little more than 3 quarts, is buttermilk. When I make butter using only the cream, I use about 1 1/2 quarts cream to get about a pound of butter. That yields about a quart of buttermilk. You can let the cream clabber by itself just like whole milk. When I do, the butter seems to form a lot easier than with fresh cream. I use the buttermilk in pancakes mostly. I don't think it's as thick as buttermilk left from churning whole milk to make butter. Hope that helps. ine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2002 Report Share Posted February 11, 2002 As a buttermilk substitute in baking, I've often used half yogurt, half water. For the recipes I've tried it in, it worked fine. This dates back to my pre-NT days when I had not yet seen real buttermilk -Linnea ----- Original Message ----- From: sanderson <walkermtn@...> < > Sent: Saturday, February 09, 2002 8:23 AM Subject: buttermilk > I was wondering what some of you do for a recipe that > calls for buttermilk. Real buttermilk comes from > turning cream into butter, but I always use milk > that's only about a day old for that so I'm not sure > that would have the needed bacteria in it for recipes. > I'd appreciate some ideas. > Sharon > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2002 Report Share Posted February 11, 2002 Some of the old timer mountain folks let the milk clabber for as much as five days!!! Carmen If you let the milk " clabber " (ie sit out at room temperature) for 24 hours, you will have genuine buttermilk after making butter. ine Quote Link to comment Share on other sites More sharing options...
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