Guest guest Posted September 28, 2004 Report Share Posted September 28, 2004 Meg, >I use the milk left over from making butter to soak my grains or oatmeal because it's a little richer and I don't have anything else to do with it.< Really? How could milk left over from making butter be richer? It seems that you are taking out the fat when you make butter. Also, I might consider letting the milk/buttermilk set out as being " soured " and " cultured " milk/buttermilk being something that you have added another culture like piima or something to it. Not trying to be picky, just trying to learn and be " technically correct " . What do you all think? Kathy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2004 Report Share Posted September 28, 2004 Richer than water, I would presume. Before kefir entered my life, I preferred to cook my grains/oatmeal in at least a mixture of milk/water. Soaking them in milk/whey/kefir helps you to be able to digest them. If you can get your hands on a copy of NT (Nourishing Traditions by Sally Fallon and Enig (sp?)), it talks about it... Peace, Blane If God is for us, who can be against us? Rom. 8:31b To ignore the facts does not change that they are the facts. - Andy Rooney Whether you think you can, or think you can't, you're right. - Henry Ford ******************************************************* " realfoodie2003 " <realfoodie2003@ To: RawDairy yahoo.com> cc: Subject: Re: buttermilk 09/28/2004 10:49 AM Please respond to RawDairy >I use the milk left over from making butter to soak my grains or oatmeal because it's a little richer and I don't have anything else to do with it.< Really? How could milk left over from making butter be richer? Kathy PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING! Visit our Raw Dairy Files for a wealth of information! http://groups.yahoo.com/group/RawDairy/files/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2004 Report Share Posted September 28, 2004 True buttermilk is richer because it is the leftover of the cream, not just the milk. You let the cream rise to the top of the milk and skim it of leaving the “skimmed” milk behind. Then you churn (I do this in my food processor) and you get butter and leftover milk (which is left from the cream only). This is richer because it is a cream byproduct as opposed to a milk byproduct. Hope this makes sense. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2004 Report Share Posted September 28, 2004 > True buttermilk is richer because it is the leftover of the cream, not just > the milk. You let the cream rise to the top of the milk and skim it of > leaving the " skimmed " milk behind. Then you churn (I do this in my food > processor) and you get butter and leftover milk (which is left from the > cream only). This is richer because it is a cream byproduct as opposed to > a milk byproduct. Hope this makes sense. > > Yes this does make sense . I was racking my brain to try to answer her question too, thinking " Why would it be richer?...Why why... " and your answer made it go " ding! " in my head. Of course. It's richer because it comes from the cream. You make the butter with the cream, not the milk. Makes perfect sense to me. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2004 Report Share Posted September 28, 2004 on 9/28/04 1:57 PM, RawDairy at RawDairy wrote: > > > Meg, > > Thanks for responding to my question. How long do you culture on the > counter? A day, two Yes.. a day or two, until it's thick. Quote Link to comment Share on other sites More sharing options...
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