Subj : Buttermilk
To : DALE SHIPP
From : JIM WELLER
Date : Sat Aug 06 2022 15:51:00
-=> Quoting Dale Shipp to Dave Drum <=-
DD> I wonder how many of our echo denizens have had *actual*
DD> buttermilk [vs.] the "cultured" stuff
DS> how do the two differ in taste/texture?
There's two ways of making butter. Sweet butter is made from fresh
raw cream (or pasturised cream). The butter contains the cream's
butterfat and milk solids (the protein) while the soluble lactose
sugar remains in the drained buttermilk which is thin, watery and
slightly sweet. Left unrefrigerated the lactose is quickly converted
into lactic acid by bacteria and becomes sour as a result.
Cultured butter, which is more popular in Europe than it is here, is
butter made from older raw cream which has already turned soured
naturally. So the buttermilk is sour but still fairly thin and
watery.
Today's thick cultured buttermilk is actually made from 1, 2 or
3.25% pasturised milk with added bacteria culture. It still has
all the milk proteins and at least some of the butterfat in it. So
it is much thicker and has more flavour.
Cheers
Jim
... You can't get buttermilk from a chicken no matter how hard you try.
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