"Elaine Parrish" > ha scritto nel messaggio
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>
>
> 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.

LOL! Yes it's true!
>
> 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]).

Ohhhhhhhhhhhhh! I understand!
>
> "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.

You are very complicated there in America

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.

Ah! OK! You are explain very well to me, thank you.
>
> 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".

It's not too difficult: we have only whipping cream (with or without sugar;
fresh or long conservation; with much fat or light).

Thank you!
Pandora
>
> 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
>> >
>>
>>
>>
>