Pancakes up a notch
On Monday, January 29, 2018 at 6:02:55 PM UTC-10, U.S. Janet B. wrote:
>
> There is very little real buttermilk left from churning butter.
> I have lifted a paragraph that explains the percentages from the Saco
> site.
>
> "However, with the modernization of Americas dairy industry in the
> 1940s and 50s came the introduction of continuous churns and the
> demise of cultured butter and real cultured buttermilk. Modern
> €śbuttermilk€ť is made by adding lactic acid-producing cultures directly
> to skim milk, rather than to the cream that is churned into butter and
> buttermilk.
> Although its somewhat misleading, €śbuttermilk€ť became the widely used
> term for cultured skim milk, and even though it doesnt contain a drop
> of real buttermilk, the name was €śgrandfathered€ť into current usage.
> If introduced now, it would never pass present-day labeling
> requirements.
> Another reason that the modern dairy industry made the switch from
> buttermilk to cultured-skim is that it takes a lot of milk to make a
> small amount of real buttermilk. For example, one gallon of milk
> yields about 7 1/4 pints of skim milk and 3/4 pint of heavy, 40%
> cream. The 3/4 pint of heavy cream can be churned into 1/3 lb. of
> butter (1 1/2 sticks), and about 1/2 pint (1 glass) of buttermilk. So,
> 1 gallon of milk yields only about 8 ounces of real buttermilk, but
> 116 ounces of skim milk that can be cultured and sold as €śbuttermilk€ť!
> Janet US
What you seem to be saying is that making 2 cups of butter will yield 3 cups of real buttermilk. That's a ratio of 2:3. So what the heck do they do with all that buttermilk?
|