Sheldon wrote:
> 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."
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
> Sheldon

Powdered buttermilk... hmmm, I think I saw that once in the baking section
at the store. Like you, my father loves to drink a big cold glass of
buttermilk. I've never been able to get past the tang or texture to do that
but I love baking with it. Cornbread just ain''t cornbread without
buttermilk; ditto biscuits.

Jill