On 2018-01-30 3:12 PM, dsi1 wrote:
> On Tuesday, January 30, 2018 at 11:52:37 AM UTC-10, Dave Smith wrote:
>>
>> I don't think so. Real buttermilk is a by product of butter production.
>> Rich milk is allowed to stand, allowing the cream and milk to separate.
>> The buttermilk is what is left after the churned butter is removed.
>> Commercially produced buttermilk is made by inoculating a bacterium to
>> replicate the naturally occurring process. In other words, commercially
>> made buttermilk isn't really butter milk. It is a cultured milk. That is
>> why you can often use milk with vinegar or apple juice, yogurt or keffir
>> in recipes in place of buttermilk. AAMOF, I started the thread with my
>> report about adding some vanilla yogurt the pancake mix and ended up
>> with the best pancakes ever.
>
> I'm familiar with cultured buttermilk. My question was regarding real buttermilk AKA, "traditional buttermilk." At one time, people used to drink the stuff. What happens to it today? I calculate it to be around 700 million gallons.
>
> I used to spend a lot of time making yogurt waffles when I was a kid. I agree with you - quick breads made with yogurt is good stuff. Rice flour in waffles is good stuff too. It probably wouldn't be so hot in pancakes though.
>
There's an excellent explanation of the subject on Wikipedia.