"Margaret Suran" > ha scritto nel messaggio
...
>
>
> 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?

Yogurth is like this. No, I have never seen buttermilk!

> 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.

Like they do for yogurt, IMHO
>
> 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.

Oh! I can do this! Here is full of cows and farms where they make cheese
Cheers
Pandora