Pandora wrote:
> "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
>
>
Yes, they are completely different. Today's Buttermilk is white,
thick and has a definitely sour taste. Doesn't that exist in Italy?
You can actually make it, by letting regular milk get sour by leaving
it in a warm spot for several days. That was the way it was made,
when I was a child. When milk soured, it was used as Sour Milk or
made into Pot Cheese.

The original Buttermilk, the liquid left over after churning butter,
is a thinner, cloudy liquid with lots of tiny bits of butter. It has
the taste of the butter and is delicious, but may be an acquired
taste. For all I know, I may not like it any more, not having had any
in perhaps sixty or more years. Even then, you could only get it when
visiting someone who churned butter or on a dairy farm.