"Elaine Parrish" > ha scritto nel messaggio
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> On Thu, 1 Dec 2005, ~patches~ wrote:
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>> 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
>>
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>
> Er, uh, I don't want to start WW3 here, but buttermilk isn't made from
> sweet cream. It is made from soured (cultured, clabbered, etc.) cream.

But whipped cream is not necessarly sweet. In Italy there is sweet whipped
cream and unsweet cream. But cream for whipping is always unsweet.
>
> If you make butter from sweet cream, the liquid that is left is whey.
> It is thim and watery and will not substitute for buttermilk in a recipe
> that calls for buttermilk.
>
> Once cream is cultured (naturally or by means of adding a bacterial
> culture), it "clabbers". The churning process causes the butterfat to
> clump together (as it does with sweet cream). The more the butterfat
> clumps, the more whey that is pushed out of the cream. Buttermilk is a
> result of *not* churning so long as to cause all the butterfat to be
> forced out of the whey. (Milk is butterfat and whey; left to set, the
> cream [butterfat] will rise to the top; The cream still has a lot of
> whey. Churning squeezes the more whey out.)
>
> As the cream is churned the butterfat makes tiny little clumps and bigger
> and bigger clumps as the cream is churned. Cultured cream is thick and
> lumpy. Therefore the "whey" part is thick. People who wanted buttermilk
> did not churn the cultured cream as long as if they didn't want
> buttermilk. The "whey" [buttermilk] got thinner and weaker and less
> palatable (if one can call buttermilk palatable - as my Dad and Grandad
> does/did. boo hiss)the longer it was churned.
>
> Real buttermilk (from the olden days) was so thick a spoon would stand up
> in it. And, it was much like thinned down sour cream with big chunks of
> butter in it. boo, hiss. It made great biscuits, though.

So, how do you do to make a thick buttermilk?
Because I think that if I put lemon or vinegar in the milk the whey is too
liquid (it doesn't have the yougurt consistence).

Thank you
Pandora
>
> Elaine, too
>