On Fri, 2 Dec 2005, Pandora wrote:

>
> "Elaine Parrish" > ha scritto nel messaggio
> ...
> >
> >
> >
> > On Thu, 1 Dec 2005, ~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
> >>
> >
> >
> > 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.
> >

We may have a difference of words here or we may actually have two
different products. I'm sorry, Pandora, I forgot about the language
difference. Your English is very good, but some things are confusing.

Here "sweet cream" does not mean (in this conversation) that it tastes
sweet when you taste it. Our whipping cream is "sweet cream", but we add
sugar to it to make it taste sweet. "Sweet cream" means that it is not
soured (it is not left to set out on the table until the bacteria begins
to work and makes it soured or cultured [the "culture" is the bacteria]).

"Sweet cream" is just a name given to cream that is not cultured. Sour
Cream is cultured. The milk we drink is called "sweet milk" (by old folks,
hehe) because "Buttermilk" is cultured. There is only "cultured" yogurt,
because yogurt can only be made from cultured milk - not from "sweet milk"
So, if you have yogurt, you have, basically, cultured milk.

With your "sweet whipped cream" does it have sugar added or some kind of
sweetening? If so, then your whipping cream is probably the same thing we
call whipping cream, which is "sweet cream" and not "soured cream".

Does that help?





> > 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).

Well, you would have to start with fresh, raw milk from the cow. Let the
cream rise to the top. Skim the cream off into a bowl, cover with a damp
cloth, put in a warm place for 24 to 48 hours (1 to 2 days) until the
cream clabbers. Pour clabbered cream into a butter churn and churn until
it is thick and lumpy.

Since you probably will not be doing that.... Add the lemon or vinegar to
your milk and wait until it gets lumpy. If it seems too thin, stir in some
yogurt. Yogurt is just really thick, really smooth buttermilk - more or
less. You can also thin your yogurt with a little regular milk and still
have a product that is in the same family as buttermilk.


Let us know what you try and how it works.

Elaine, too




>
> Thank you
> Pandora
> >
> > Elaine, too
> >
>
>
>