Guest guest Posted October 28, 2005 Report Share Posted October 28, 2005 Hi all, I'm just learning about dairy, culturing, whey, buttermilk etc. I don't quite understand all the different stages that take an origional milk item to become something else. For simplicity's sake, I'll explain that I've just mastered making butter. Not sure if it's cultured or not? What is the difference between sweet cream and cultured butter/buttermilk? I set my cream on the counter for a few hours, add salt and shake in jars to separate. I'm happy with the butter, but don't know what to do with the leftover buttermilk. Any ideas? I do know it's a good meat tenderizer, but how long is customary to soak, and is it good for all meats? How long does buttermilk last, and what does it turn into as it ages? I had some " older " buttermilk in a cup, and accidentally splashed some on myself. It had a strong,cheesy/curdled smell, but different than sour? Can you turn that into anything else? Any enlightenment would be appreciated! Lynda in Michigan Quote Link to comment Share on other sites More sharing options...
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