George wrote:
> Sheldon wrote:
>
> >
> > Of course, drink it! Ice cold butter milk is delicious and
> > refreshing... also great in mashed spuds, and excellent for potato
> > soup, hot or cold.
> >
> > Btw, it's called butter milk because it's a by-product of butter
> > production, it's what's left after the butter is removed... old
> > fashioned butter milk will contain but a few flakes of butter, but
> > modern butter milk contains no butter and very little milk fat
> > (-1/2%).
> >
> > Sheldon
> >
>
> Most "buttermilk" produced today is cultured (adding a starter
culture
> to warm milk).

Yes, we know that, I posted that again for the umpteenth time not a
month ago.

Typical milkfat content is usually 1 1/2 ~ 2%.

I don't know if that's typical anymore, most often I see nonfat
buttermilk. I remember when there was only real buttermilk, sold in
glass... cardboard containers hadn't been invented yet.

"Buttermilk of times past was the liquid left after butter was churned.
Today it is made commercially by adding special bacteria to nonfat or
lowfat milk, giving it a slightly thickened texture and tangy flavor.
Some manufacturers add flecks of butter to give it an authentic look.
Dry or powdered buttermilk is also available."
=A9 Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.=20

Sheldon