"Margaret Suran" > ha scritto nel messaggio
...
>
>
> ~patches~ wrote:
>> Pandora wrote:
>>
>>> Is buttermilk a sort of Yogurt? If I have not buttermilk how can replace
>>> it?
>>> Cheers
>>> Pandora
>>>
>>
>> Pandora, do you have heavy cream, the kind you make whipped cream from?
>> If so, pour the heavy whipped cream into a blender or food processor and
>> whiz away. The cream will separate into butter and buttermilk. Pour off
>> the buttermilk and reserve for whatever you need. Pat butter several
>> times to remove any buttermilk left. Add salt to the butter if desired.
>> Now you have fresh butter as well as buttermilk. I use this method when
>> I want to make herbed butters or cranberry butter. HTH
>
>
> Hi, Pandora, What is the recipe? In the USA, today's Buttermilk is
> regular milk to which certain cultures have been added, in order to sour
> the milk. If your dairies sell it, it would be called Sour Milk, not
> Butter Milk.

....Or yogurt!!!)
It was a recipe I've found on that american cooking book, but when I have
read "buttermilk" I stopped to read
>
> You can make milk sour by adding a few drops of fresh lemon juice or
> vinegar to it, but you would have to know for what the soured milk will be
> used, in case real butter milk, as described in the above post, is
> required.

Why required? Are they different in taste or in constistence?
Pandora