On Monday, January 29, 2018 at 11:36:00 AM UTC-10, U.S. Janet B. wrote:
>
> Actually, If you are lucky, you can still get buttermilk as a
> by-product of churning butter. Otherwise, as you say, it is a
> cultured product.
> Janet US

It makes perfect sense to call the liquid left after making butter "buttermilk." I've never had it nor have I seen such a thing in stores. My guess is that butter producers would have tons of that stuff on hand. What the heck do they do with it?

On Monday, January 29, 2018 at 11:50:31 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, January 29, 2018 at 11:15:53 AM UTC-10, Ophelia wrote:
> >
> > Yes, I don't use much buttermilk so I freeze any excess.
>
> I'm surprised that you have buttermilk in the UK. My guess is that you don't
> call it "buttermilk" because it doesn't really have anything to do with
> butter. In the US, buttermilk is a fermented product, i.e., sour milk.
>
> ==
>
>
> https://www.tesco.com/groceries/en-G...ucts/254262853
>
>
> Tesco is in the next town <g>
>
> We can buy it anywhere here)

Buttermilk is used to make pancakes, waffles, and fried chicken in the US. Some people will even drink it. What do people do with buttermilk in your country?

On 1/29/2018 10:10 PM, dsi1 wrote:
> On Monday, January 29, 2018 at 11:36:00 AM UTC-10, U.S. Janet B. wrote:
>>
>> Actually, If you are lucky, you can still get buttermilk as a
>> by-product of churning butter. Otherwise, as you say, it is a
>> cultured product.
>> Janet US
>
> It makes perfect sense to call the liquid left after making butter "buttermilk." I've never had it nor have I seen such a thing in stores. My guess is that butter producers would have tons of that stuff on hand. What the heck do they do with it?
>

They sell it to people that want to make pancakes.

Good for soaking chicken parts in for fried chicken. Some people drink
it but I never could.

On Monday, January 29, 2018 at 5:15:53 PM UTC-10, Ed Pawlowski wrote:
>
> They sell it to people that want to make pancakes.
>
> Good for soaking chicken parts in for fried chicken. Some people drink
> it but I never could.

It's also used to soak fish before frying. That seems to sum up buttermilk usage in the US. That's real American food. Do the Brits make real American food? Beats me.

On Mon, 29 Jan 2018 19:10:08 -0800 (PST), dsi1 >
wrote:

>On Monday, January 29, 2018 at 11:36:00 AM UTC-10, U.S. Janet B. wrote:
>>
>> Actually, If you are lucky, you can still get buttermilk as a
>> by-product of churning butter. Otherwise, as you say, it is a
>> cultured product.
>> Janet US
>
>It makes perfect sense to call the liquid left after making butter "buttermilk." I've never had it nor have I seen such a thing in stores. My guess is that butter producers would have tons of that stuff on hand. What the heck do they do with it?

There is very little real buttermilk left from churning butter.
I have lifted a paragraph that explains the percentages from the Saco
site.

"However, with the modernization of America’s dairy industry in the
1940’s and 50’s came the introduction of continuous churns and the
demise of cultured butter and real cultured buttermilk. Modern
“buttermilk” is made by adding lactic acid-producing cultures directly
to skim milk, rather than to the cream that is churned into butter and
buttermilk.
Although it’s somewhat misleading, “buttermilk” became the widely used
term for cultured skim milk, and even though it doesn’t contain a drop
of real buttermilk, the name was “grandfathered” into current usage.
If introduced now, it would never pass present-day labeling
requirements.
Another reason that the modern dairy industry made the switch from
buttermilk to cultured-skim is that it takes a lot of milk to make a
small amount of real buttermilk. For example, one gallon of milk
yields about 7 1/4 pints of skim milk and 3/4 pint of heavy, 40%
cream. The 3/4 pint of heavy cream can be churned into 1/3 lb. of
butter (1 1/2 sticks), and about 1/2 pint (1 glass) of buttermilk. So,
1 gallon of milk yields only about 8 ounces of real buttermilk, but
116 ounces of skim milk that can be cultured and sold as “buttermilk”!
Janet US

On Mon, 29 Jan 2018 19:43:09 -0800 (PST), dsi1 >
wrote:

>On Monday, January 29, 2018 at 5:15:53 PM UTC-10, Ed Pawlowski wrote:
>>
>> They sell it to people that want to make pancakes.
>>
>> Good for soaking chicken parts in for fried chicken. Some people drink
>> it but I never could.
>
>It's also used to soak fish before frying. That seems to sum up buttermilk usage in the US. That's real American food. Do the Brits make real American food? Beats me.

Besides people like me who actually drink buttermilk, buttermilk has
enormous application in baking. Then there are cooking uses (besides
soaking things)
Janet US

On Monday, January 29, 2018 at 6:02:55 PM UTC-10, U.S. Janet B. wrote:
>
> There is very little real buttermilk left from churning butter.
> I have lifted a paragraph that explains the percentages from the Saco
> site.
>
> "However, with the modernization of Americas dairy industry in the
> 1940s and 50s came the introduction of continuous churns and the
> demise of cultured butter and real cultured buttermilk. Modern
> €œbuttermilk€� is made by adding lactic acid-producing cultures directly
> to skim milk, rather than to the cream that is churned into butter and
> buttermilk.
> Although its somewhat misleading, €œbuttermilk€� became the widely used
> term for cultured skim milk, and even though it doesnt contain a drop
> of real buttermilk, the name was €œgrandfathered€� into current usage.
> If introduced now, it would never pass present-day labeling
> requirements.
> Another reason that the modern dairy industry made the switch from
> buttermilk to cultured-skim is that it takes a lot of milk to make a
> small amount of real buttermilk. For example, one gallon of milk
> yields about 7 1/4 pints of skim milk and 3/4 pint of heavy, 40%
> cream. The 3/4 pint of heavy cream can be churned into 1/3 lb. of
> butter (1 1/2 sticks), and about 1/2 pint (1 glass) of buttermilk. So,
> 1 gallon of milk yields only about 8 ounces of real buttermilk, but
> 116 ounces of skim milk that can be cultured and sold as €œbuttermilk€�!
> Janet US

What you seem to be saying is that making 2 cups of butter will yield 3 cups of real buttermilk. That's a ratio of 2:3. So what the heck do they do with all that buttermilk?

On 1/29/2018 8:43 PM, dsi1 wrote:
> On Monday, January 29, 2018 at 5:15:53 PM UTC-10, Ed Pawlowski wrote:
>>
>> They sell it to people that want to make pancakes.
>>
>> Good for soaking chicken parts in for fried chicken. Some people drink
>> it but I never could.
>
> It's also used to soak fish before frying. That seems to sum up buttermilk usage in the US. That's real American food. Do the Brits make real American food? Beats me.
>

They do, burgers and lately BBQ.

No kidding.

"dsi1" > wrote in message
...
> On Monday, January 29, 2018 at 5:15:53 PM UTC-10, Ed Pawlowski wrote:
>>
>> They sell it to people that want to make pancakes.
>>
>> Good for soaking chicken parts in for fried chicken. Some people drink
>> it but I never could.
>
> It's also used to soak fish before frying. That seems to sum up buttermilk
> usage in the US. That's real American food. Do the Brits make real
> American food? Beats me.

====

And good for soaking chicken overnight before frying as well.

Cheri

"graham" wrote in message news
On 2018-01-29 2:51 PM, Ophelia wrote:
>

>>
>> Yes, I don't use much buttermilk so I freeze any excess.
>>
> How do you measure yours out? Ice cube trays? A pre-measured amount?
> Hmmmm?
> Janet US
>
> ==
>
> I usually freeze it in wee tubs in fluid ounces.
>
>
Have you tried adding it to chocolate cake batter? I think it brings out
the choc flavour.
Graham

==

No I haven't! Thanks for the idea

"U.S. Janet B." wrote in message
...

On Mon, 29 Jan 2018 21:51:50 -0000, "Ophelia" >
wrote:

>
>
>"U.S. Janet B." wrote in message
.. .
>
>On Mon, 29 Jan 2018 21:14:36 -0000, "Ophelia" >
>wrote:
>
>snip
>>
>>Same TV show that said you could freeze avocados also said you could
>>freeze buttermilk. They were using those bigger ice cube trays ( not
>>the regulation ones that you put in drinks) Said you could freeze the
>>amount of ounces you wanted then bag them up for use in recipes. I'd
>>never thought of using those bigger cube trays for that.
>>Janet US
>>
>>==
>>
>>Yes, I don't use much buttermilk so I freeze any excess.
>>
>How do you measure yours out? Ice cube trays? A pre-measured amount?
>Hmmmm?
>Janet US
>
>==
>
>I usually freeze it in wee tubs in fluid ounces.
>
O,k.,, in amounts that is usually called for in your cooking. Thanks
Janet US

==

Welcome

"CaÃ*da de la casa" wrote in message news
On 1/29/2018 8:43 PM, dsi1 wrote:
> On Monday, January 29, 2018 at 5:15:53 PM UTC-10, Ed Pawlowski wrote:
>>
>> They sell it to people that want to make pancakes.
>>
>> Good for soaking chicken parts in for fried chicken. Some people drink
>> it but I never could.
>
> It's also used to soak fish before frying. That seems to sum up buttermilk
> usage in the US. That's real American food. Do the Brits make real
> American food? Beats me.
>

They do, burgers and lately BBQ.

No kidding.
=

lol

"dsi1" wrote in message
...

On Monday, January 29, 2018 at 11:50:31 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, January 29, 2018 at 11:15:53 AM UTC-10, Ophelia wrote:
> >
> > Yes, I don't use much buttermilk so I freeze any excess.
>
> I'm surprised that you have buttermilk in the UK. My guess is that you
> don't
> call it "buttermilk" because it doesn't really have anything to do with
> butter. In the US, buttermilk is a fermented product, i.e., sour milk.
>
> ==
>
>
> https://www.tesco.com/groceries/en-G...ucts/254262853
>
>
> Tesco is in the next town <g>
>
> We can buy it anywhere here)

Buttermilk is used to make pancakes, waffles, and fried chicken in the US.
Some people will even drink it. What do people do with buttermilk in your
country?

--

How do I know what others do? It is on the shelves and sells, so it they
must use it for something!

On Monday, January 29, 2018 at 4:54:21 PM UTC-5, graham wrote:
> On 2018-01-29 2:35 PM, U.S. Janet B. wrote:
> > On Mon, 29 Jan 2018 13:24:07 -0800 (PST), dsi1 >
> > wrote:
> >
> >> On Monday, January 29, 2018 at 11:15:53 AM UTC-10, Ophelia wrote:
> >>>
> >>> Yes, I don't use much buttermilk so I freeze any excess.
> >>
> >> I'm surprised that you have buttermilk in the UK. My guess is that you don't call it "buttermilk" because it doesn't really have anything to do with butter. In the US, buttermilk is a fermented product, i.e., sour milk.
> >
> > Actually, If you are lucky, you can still get buttermilk as a
> > by-product of churning butter. Otherwise, as you say, it is a
> > cultured product.
> > Janet US
> >
> As is some European butter. I took some butter from home back to uni. It
> was what we called "farm butter" to distinguish it from "shop butter".
> My townie friends all thought it was "off". They had never tasted the
> real mccoy before.

I don't like cultured butter, for the same reason as your townie friends.
Not sure I'd consider cultured butter any realer than sweet butter. Even
a farmer can make butter from fresh cream. It's just a different method
with a different outcome.

Cindy Hamilton

On Monday, January 29, 2018 at 10:43:14 PM UTC-5, dsi1 wrote:
> On Monday, January 29, 2018 at 5:15:53 PM UTC-10, Ed Pawlowski wrote:
> >
> > They sell it to people that want to make pancakes.
> >
> > Good for soaking chicken parts in for fried chicken. Some people drink
> > it but I never could.
>
> It's also used to soak fish before frying. That seems to sum up buttermilk usage in the US. That's real American food. Do the Brits make real American food? Beats me.

Salad dressing. Ranch, creamy garlic, etc. Powdered and put on flavored
potato chips (now THAT'S real American food).

Cindy Hamilton

On Monday, January 29, 2018 at 11:19:07 PM UTC-5, dsi1 wrote:

> What you seem to be saying is that making 2 cups of butter will yield 3 cups of
> real buttermilk. That's a ratio of 2:3. So what the heck do they do with all
> that buttermilk?

Evaporated and dried. Probably added to processed food, or used in animal
feed.

Cindy Hamilton

On 2018-01-30 6:27 AM, Cindy Hamilton wrote:
> On Monday, January 29, 2018 at 11:19:07 PM UTC-5, dsi1 wrote:
>
>> What you seem to be saying is that making 2 cups of butter will yield 3 cups of
>> real buttermilk. That's a ratio of 2:3. So what the heck do they do with all
>> that buttermilk?
>
> Evaporated and dried. Probably added to processed food, or used in animal
> feed.
>
The powdered buttermilk I get is mixed one part powder to three parts
water. A quarter cup of powder will make a cup of buttermilk.

Buttermilk is a must for coleslaw. It is used in the knockoff kfc recipe.

On Mon, 29 Jan 2018 20:19:00 -0800 (PST), dsi1 >
wrote:

>On Monday, January 29, 2018 at 6:02:55 PM UTC-10, U.S. Janet B. wrote:
>>
>> There is very little real buttermilk left from churning butter.
>> I have lifted a paragraph that explains the percentages from the Saco
>> site.
>>
>> "However, with the modernization of America’s dairy industry in the
>> 1940’s and 50’s came the introduction of continuous churns and the
>> demise of cultured butter and real cultured buttermilk. Modern
>> “buttermilk” is made by adding lactic acid-producing cultures directly
>> to skim milk, rather than to the cream that is churned into butter and
>> buttermilk.
>> Although it’s somewhat misleading, “buttermilk” became the widely used
>> term for cultured skim milk, and even though it doesn’t contain a drop
>> of real buttermilk, the name was “grandfathered” into current usage.
>> If introduced now, it would never pass present-day labeling
>> requirements.
>> Another reason that the modern dairy industry made the switch from
>> buttermilk to cultured-skim is that it takes a lot of milk to make a
>> small amount of real buttermilk. For example, one gallon of milk
>> yields about 7 1/4 pints of skim milk and 3/4 pint of heavy, 40%
>> cream. The 3/4 pint of heavy cream can be churned into 1/3 lb. of
>> butter (1 1/2 sticks), and about 1/2 pint (1 glass) of buttermilk. So,
>> 1 gallon of milk yields only about 8 ounces of real buttermilk, but
>> 116 ounces of skim milk that can be cultured and sold as “buttermilk”!
>> Janet US
>
>What you seem to be saying is that making 2 cups of butter will yield 3 cups of real buttermilk. That's a ratio of 2:3. So what the heck do they do with all that buttermilk?

read again. A gallon of milk yields only about 8 ounces of REAL
buttermilk. BUT one gallon of milk in butter production yields 116
ounces of SKIM MILK which can then be turned into fake, cultured not
real (grandfathered name) "buttermilk"
Current product on the dairy shelf has absolutely nothing to do with
real buttermilk. Current product is skim milk that has had a culture
added to make an additional product for sale from the leftover skim
milk.
Janet US

On Tue, 30 Jan 2018 03:27:53 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, January 29, 2018 at 11:19:07 PM UTC-5, dsi1 wrote:
>
>> What you seem to be saying is that making 2 cups of butter will yield 3 cups of
>> real buttermilk. That's a ratio of 2:3. So what the heck do they do with all
>> that buttermilk?
>
>Evaporated and dried. Probably added to processed food, or used in animal
>feed.
>
>Cindy Hamilton

only one cup of real buttermilk is left from a gallon of milk after
churning for butter.
Janet US

On Mon, 29 Jan 2018 22:15:50 -0500, Ed Pawlowski > wrote:

>On 1/29/2018 10:10 PM, dsi1 wrote:
>> On Monday, January 29, 2018 at 11:36:00 AM UTC-10, U.S. Janet B. wrote:
>>>
>>> Actually, If you are lucky, you can still get buttermilk as a
>>> by-product of churning butter. Otherwise, as you say, it is a
>>> cultured product.
>>> Janet US
>>
>> It makes perfect sense to call the liquid left after making butter "buttermilk." I've never had it nor have I seen such a thing in stores. My guess is that butter producers would have tons of that stuff on hand. What the heck do they do with it?
>
>They sell it to people that want to make pancakes.
>
>Good for soaking chicken parts in for fried chicken. Some people drink
>it but I never could.

On a hot summer day I enjoy chug-a-lugging a quart of ice cold
buttermilk. They must package it just for me because I never see
buttermilk sold in other than quart containers.

On Mon, 29 Jan 2018 21:05:36 -0700, U.S. Janet B. >
wrote:

>On Mon, 29 Jan 2018 19:43:09 -0800 (PST), dsi1 >
>wrote:
>
>>On Monday, January 29, 2018 at 5:15:53 PM UTC-10, Ed Pawlowski wrote:
>>>
>>> They sell it to people that want to make pancakes.
>>>
>>> Good for soaking chicken parts in for fried chicken. Some people drink
>>> it but I never could.
>>
>>It's also used to soak fish before frying. That seems to sum up buttermilk usage in the US. That's real American food. Do the Brits make real American food? Beats me.
>
>Besides people like me who actually drink buttermilk, buttermilk has
>enormous application in baking. Then there are cooking uses (besides
>soaking things)
>Janet US

https://www.epicurious.com/recipes/f...e-cream-106659
http://joythebaker.com/2014/05/butte...-strawberries/
https://www.bettycrocker.com/recipes...1-092c2a8452d8
http://www.myrecipes.com/recipe/cornbread-omelets

On Tuesday, January 30, 2018 at 6:48:12 AM UTC-10, U.S. Janet B. wrote:
>
> read again. A gallon of milk yields only about 8 ounces of REAL
> buttermilk. BUT one gallon of milk in butter production yields 116
> ounces of SKIM MILK which can then be turned into fake, cultured not
> real (grandfathered name) "buttermilk"
> Current product on the dairy shelf has absolutely nothing to do with
> real buttermilk. Current product is skim milk that has had a culture
> added to make an additional product for sale from the leftover skim
> milk.
> Janet US

I read and understood. One gallon of milk will yield about one cup of buttermilk and only 2 or 3 oz of butter. My comprehension is just fine. What you're saying is that butter and real buttermilk is the byproduct of making cultured buttermilk - right?

On 1/29/2018 6:34 AM, Cindy Hamilton wrote:
> On Sunday, January 28, 2018 at 6:42:47 PM UTC-5, Broce wrote:
>> On Sun, 28 Jan 2018 18:04:49 -0500, Dave Smith
>> > wrote:
>>
>>> This morning's brunch included pancakes. I tweaked the JoC buttermilk a
>>> bit.
>>
>> North Americans love their acronyms. Joy of Christ?
>
> Joy of Cooking
>
> Cindy Hamilton
> Don't expect someone who has never cooked anything to know what JOC
stands for. fidiot Bruce, Broce, bruuuiceeeeee whatever nymshifter.

Jill

On Tuesday, January 30, 2018 at 11:15:10 AM UTC-5, Thomas wrote:
> Buttermilk is a must for coleslaw. It is used in the knockoff kfc recipe.

No, it's not. With lunch today, I had coleslaw made with red wine
vinegar, extra-virgin olive oil, salt, and pepper.

When I make creamy cole slaw, it's mayonnaise thinned with a little
vinegar, a tiny bit of sugar added to tone down the vinegar, salt,
and pepper.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Tuesday, January 30, 2018 at 11:15:10 AM UTC-5, Thomas wrote:
>> Buttermilk is a must for coleslaw. It is used in the knockoff kfc recipe.
>
> No, it's not. With lunch today, I had coleslaw made with red wine
> vinegar, extra-virgin olive oil, salt, and pepper.
>
> When I make creamy cole slaw, it's mayonnaise thinned with a little
> vinegar, a tiny bit of sugar added to tone down the vinegar, salt,
> and pepper.
>
> Cindy Hamilton


Same with me, I have never used buttermilk for cole slaw.

Cheri

On Tue, 30 Jan 2018 09:11:41 -0800 (PST), dsi1 >
wrote:

>On Tuesday, January 30, 2018 at 6:48:12 AM UTC-10, U.S. Janet B. wrote:
>>
>> read again. A gallon of milk yields only about 8 ounces of REAL
>> buttermilk. BUT one gallon of milk in butter production yields 116
>> ounces of SKIM MILK which can then be turned into fake, cultured not
>> real (grandfathered name) "buttermilk"
>> Current product on the dairy shelf has absolutely nothing to do with
>> real buttermilk. Current product is skim milk that has had a culture
>> added to make an additional product for sale from the leftover skim
>> milk.
>> Janet US

>
What you're saying is that butter and real buttermilk is the
byproduct of making cultured buttermilk - right?

Very funny. I get it, you're jerking me around. I won't play
anymore.

Janet US

On Tuesday, January 30, 2018 at 8:47:09 AM UTC-10, U.S. Janet B. wrote:
>
> Very funny. I get it, you're jerking me around. I won't play
> anymore.
>
> Janet US

You are correct about that - I am jerking you around. At least you were able to comprehend that.

On 1/30/2018 12:12 PM, dsi1 wrote:
> On Tuesday, January 30, 2018 at 8:47:09 AM UTC-10, U.S. Janet B. wrote:
>>
>> Very funny. I get it, you're jerking me around. I won't play
>> anymore.
>>
>> Janet US
>
> You are correct about that - I am jerking you around. At least you were able to comprehend that.
>
<VBG>

On Tue, 30 Jan 2018 11:12:19 -0800 (PST), dsi1 >
wrote:

>On Tuesday, January 30, 2018 at 8:47:09 AM UTC-10, U.S. Janet B. wrote:
>>
>> Very funny. I get it, you're jerking me around. I won't play
>> anymore.
>>
>> Janet US
>
>You are correct about that - I am jerking you around. At least you were able to comprehend that.

I had assume, incorrectly, that you had a genuine interest in food,
cooking and learning something. Instead you're just a jerk.
Bye
Janet US

On Tue, 30 Jan 2018 13:52:44 -0700, U.S. Janet B. >
wrote:

>On Tue, 30 Jan 2018 11:12:19 -0800 (PST), dsi1 >
>wrote:
>
>>On Tuesday, January 30, 2018 at 8:47:09 AM UTC-10, U.S. Janet B. wrote:
>>>
>>> Very funny. I get it, you're jerking me around. I won't play
>>> anymore.
>>>
>>> Janet US
>>
>>You are correct about that - I am jerking you around. At least you were able to comprehend that.
>
>I had assume, incorrectly, that you had a genuine interest in food,
>cooking and learning something. Instead you're just a jerk.

Short fuse alert!

On Tuesday, January 30, 2018 at 10:52:51 AM UTC-10, U.S. Janet B. wrote:
>
> I had assume, incorrectly, that you had a genuine interest in food,
> cooking and learning something. Instead you're just a jerk.
> Bye
> Janet US

My interest and knowledge in food is genuine and extensive. My question was about what happens to the buttermilk in butter production. Your answer was that it doesn't matter because it's such a tiny amount. How is this helpful?

On Tue, 30 Jan 2018 13:24:34 -0800 (PST), dsi1 >
wrote:

>On Tuesday, January 30, 2018 at 10:52:51 AM UTC-10, U.S. Janet B. wrote:
>>
>> I had assume, incorrectly, that you had a genuine interest in food,
>> cooking and learning something. Instead you're just a jerk.
>> Bye
>> Janet US
>
>My interest and knowledge in food is genuine and extensive. My question was about what happens to the buttermilk in butter production. Your answer was that it doesn't matter because it's such a tiny amount. How is this helpful?

Maybe she thought you were talking about Sheldon's brain?

On 2018-01-30 12:11 PM, dsi1 wrote:
> On Tuesday, January 30, 2018 at 6:48:12 AM UTC-10, U.S. Janet B.
> wrote:
>>
>> Current product on the dairy shelf has absolutely nothing to do
>> with real buttermilk. Current product is skim milk that has had a
>> culture added to make an additional product for sale from the
>> leftover skim milk. Janet US
>
> I read and understood. One gallon of milk will yield about one cup of
> buttermilk and only 2 or 3 oz of butter. My comprehension is just
> fine. What you're saying is that butter and real buttermilk is the
> byproduct of making cultured buttermilk - right?

I don't think so. Real buttermilk is a by product of butter production.
Rich milk is allowed to stand, allowing the cream and milk to separate.
The buttermilk is what is left after the churned butter is removed.
Commercially produced buttermilk is made by inoculating a bacterium to
replicate the naturally occurring process. In other words, commercially
made buttermilk isn't really butter milk. It is a cultured milk. That is
why you can often use milk with vinegar or apple juice, yogurt or keffir
in recipes in place of buttermilk. AAMOF, I started the thread with my
report about adding some vanilla yogurt the pancake mix and ended up
with the best pancakes ever.

On Tue, 30 Jan 2018 16:54:41 -0500, Dave Smith
> wrote:

>On 2018-01-30 12:11 PM, dsi1 wrote:
>> On Tuesday, January 30, 2018 at 6:48:12 AM UTC-10, U.S. Janet B.
>> wrote:
>>>
>>> Current product on the dairy shelf has absolutely nothing to do
>>> with real buttermilk. Current product is skim milk that has had a
>>> culture added to make an additional product for sale from the
>>> leftover skim milk. Janet US
>>
>> I read and understood. One gallon of milk will yield about one cup of
>> buttermilk and only 2 or 3 oz of butter. My comprehension is just
>> fine. What you're saying is that butter and real buttermilk is the
>> byproduct of making cultured buttermilk - right?
>
>I don't think so. Real buttermilk is a by product of butter production.
>Rich milk is allowed to stand, allowing the cream and milk to separate.
>The buttermilk is what is left after the churned butter is removed.

This is what I always understood buttermilk to be.

On 2018-01-30 1:42 PM, Cheri wrote:
> "Cindy Hamilton" > wrote in message
> ...
>> On Tuesday, January 30, 2018 at 11:15:10 AM UTC-5, Thomas wrote:
>>> Buttermilk is a must for coleslaw. It is used in the knockoff kfc
>>> recipe.
>>
>> No, it's not.Â* With lunch today, I had coleslaw made with red wine
>> vinegar, extra-virgin olive oil, salt, and pepper.
>>
>> When I make creamy cole slaw, it's mayonnaise thinned with a little
>> vinegar, a tiny bit of sugar added to tone down the vinegar, salt,
>> and pepper.
>>
>> Cindy Hamilton
>
>
> Same with me, I have never used buttermilk for cole slaw.
>

This is the first time I have even heard of it. I know that it is used
in Ranch dressing. I cannot imagine it being a must for cole slaw if I
have never had it in cole slaw, and, apparently, I am not the only one.

On Tue, 30 Jan 2018 17:07:55 -0500, Dave Smith
> wrote:

>On 2018-01-30 1:42 PM, Cheri wrote:
>> "Cindy Hamilton" > wrote in message
>> ...
>>> On Tuesday, January 30, 2018 at 11:15:10 AM UTC-5, Thomas wrote:
>>>> Buttermilk is a must for coleslaw. It is used in the knockoff kfc
>>>> recipe.
>>>
>>> No, it's not.* With lunch today, I had coleslaw made with red wine
>>> vinegar, extra-virgin olive oil, salt, and pepper.
>>>
>>> When I make creamy cole slaw, it's mayonnaise thinned with a little
>>> vinegar, a tiny bit of sugar added to tone down the vinegar, salt,
>>> and pepper.
>>>
>>> Cindy Hamilton
>>
>>
>> Same with me, I have never used buttermilk for cole slaw.
>>
>
>This is the first time I have even heard of it. I know that it is used
>in Ranch dressing. I cannot imagine it being a must for cole slaw if I
>have never had it in cole slaw, and, apparently, I am not the only one.

I think what was meant was that the poster feels it makes the sauce
just the way she likes it. But, many recipes for creamy salad sauces
are beginning to call for 1/2 buttermilk. I tend to use those as the
all mayo just doesn't work for me as it seems to oily or something.
Janet US

On Tuesday, January 30, 2018 at 11:52:37 AM UTC-10, Dave Smith wrote:
>
> I don't think so. Real buttermilk is a by product of butter production.
> Rich milk is allowed to stand, allowing the cream and milk to separate.
> The buttermilk is what is left after the churned butter is removed.
> Commercially produced buttermilk is made by inoculating a bacterium to
> replicate the naturally occurring process. In other words, commercially
> made buttermilk isn't really butter milk. It is a cultured milk. That is
> why you can often use milk with vinegar or apple juice, yogurt or keffir
> in recipes in place of buttermilk. AAMOF, I started the thread with my
> report about adding some vanilla yogurt the pancake mix and ended up
> with the best pancakes ever.

I'm familiar with cultured buttermilk. My question was regarding real buttermilk AKA, "traditional buttermilk." At one time, people used to drink the stuff. What happens to it today? I calculate it to be around 700 million gallons.

I used to spend a lot of time making yogurt waffles when I was a kid. I agree with you - quick breads made with yogurt is good stuff. Rice flour in waffles is good stuff too. It probably wouldn't be so hot in pancakes though.

On 2018-01-30 4:58 PM, Broce wrote:
> On Tue, 30 Jan 2018 16:54:41 -0500, Dave Smith
>
>> I don't think so. Real buttermilk is a by product of butter production.
>> Rich milk is allowed to stand, allowing the cream and milk to separate.
>> The buttermilk is what is left after the churned butter is removed.
>
> This is what I always understood buttermilk to be.
>

Yes, but when you buy buttermilk in the grocery store that is not what
you get.

On 2018-01-30 3:12 PM, dsi1 wrote:
> On Tuesday, January 30, 2018 at 11:52:37 AM UTC-10, Dave Smith wrote:
>>
>> I don't think so. Real buttermilk is a by product of butter production.
>> Rich milk is allowed to stand, allowing the cream and milk to separate.
>> The buttermilk is what is left after the churned butter is removed.
>> Commercially produced buttermilk is made by inoculating a bacterium to
>> replicate the naturally occurring process. In other words, commercially
>> made buttermilk isn't really butter milk. It is a cultured milk. That is
>> why you can often use milk with vinegar or apple juice, yogurt or keffir
>> in recipes in place of buttermilk. AAMOF, I started the thread with my
>> report about adding some vanilla yogurt the pancake mix and ended up
>> with the best pancakes ever.
>
> I'm familiar with cultured buttermilk. My question was regarding real buttermilk AKA, "traditional buttermilk." At one time, people used to drink the stuff. What happens to it today? I calculate it to be around 700 million gallons.
>
> I used to spend a lot of time making yogurt waffles when I was a kid. I agree with you - quick breads made with yogurt is good stuff. Rice flour in waffles is good stuff too. It probably wouldn't be so hot in pancakes though.
>
There's an excellent explanation of the subject on Wikipedia.