Is buttermilk a sort of Yogurt? If I have not buttermilk how can replace it?
Cheers
Pandora

Pandora wrote:
> Is buttermilk a sort of Yogurt? If I have not buttermilk how can replace it?
> Cheers
> Pandora
>

Similar but not as thick, originally buttermilk was what remained after
butter was churned. Now buttermilk is milk that is inoculated with a
bacteria.

Depending on the recipe you can often substitute yogurt for buttermilk.

Another substitute is to add a tablespoon of lemon juice to 1 cup of milk.

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

Pandora wrote:
> Is buttermilk a sort of Yogurt? If I have not buttermilk how can
> replace it? Cheers
> Pandora

Buttermilk is what you get when you churn butter and it is the liquid that
remains in the churn.

If you have whole milk, add 2 Tbs. white vinegar to 2 cups of milk and stir
it. Let it sit for a few minutes, then stir it again. It makes a good
buttermilk substitute for cooking and baking.

Jill

~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.

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.

jmcquown wrote:

> Buttermilk is what you get when you churn butter and it is the liquid that
> remains in the churn.


That's one definition of buttermilk, but the buttermilk we buy in the
supermarket in the U.S. is closer to the second defintion:


> If you have whole milk, add 2 Tbs. white vinegar to 2 cups of milk and stir
> it. Let it sit for a few minutes, then stir it again. It makes a good
> buttermilk substitute for cooking and baking.


When baking, buttermilk produced as yogurt is, yogurt, and the "quick"
buttermilk made with vinegar as above, can be used pretty much
interchangeably. (I use yogurt in my recipes when baking, and it always
comes out fine.)


--Lia

Margaret Suran wrote:
>
>
> ~patches~ wrote:
>
>> Pandora wrote:
>>
>>> Is buttermilk a sort of Yogurt? If I have not buttermilk how can
>>> replace it?
>>> Cheers
>>> Pandora
>>>
>>

>
>
> 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.
>
> 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.


Yogurt is just regular milk with certain cultures added too. So, yes,
Pandora, yogurt can be used to replace buttermilk in 'many' recipes. In
countries like India where butter is churned from cultured cream(not
sweet cream), the resulting buttermilk almost tastes like diluted
yogurt. In summers, this buttermilk, either sweetened or salted/spiced
and chilled, is what is sold as lassi/chaas in the streets.

Let us know the dishes where you would like to replace the buttermilk
and we can help you with the substitution. Like Margaret said, you can
sour milk with lemon juice/vinegar or just replace the buttermilk with
yogurt.

- Kamala.

"George" > ha scritto nel messaggio
...
> Pandora wrote:
>> Is buttermilk a sort of Yogurt? If I have not buttermilk how can replace
>> it?
>> Cheers
>> Pandora
>
> Similar but not as thick, originally buttermilk was what remained after
> butter was churned. Now buttermilk is milk that is inoculated with a
> bacteria.
>
> Depending on the recipe you can often substitute yogurt for buttermilk.
>
> Another substitute is to add a tablespoon of lemon juice to 1 cup of milk.

Ohh! Thank you very much for this information!
Cheers
Pandora
>

"~patches~" > ha scritto nel messaggio
...
> 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

Thank you very much , I think is useful to make a good seasoned butter. but
I would prefer to make it with milk or yogurt: is lighter and cheaper!
Thank you
Pandora

"jmcquown" > ha scritto nel messaggio
...
> Pandora wrote:
>> Is buttermilk a sort of Yogurt? If I have not buttermilk how can
>> replace it? Cheers
>> Pandora
>
> Buttermilk is what you get when you churn butter and it is the liquid that
> remains in the churn.
>
> If you have whole milk, add 2 Tbs. white vinegar to 2 cups of milk and
> stir
> it. Let it sit for a few minutes, then stir it again. It makes a good
> buttermilk substitute for cooking and baking.
>
> Jill

Thank you Jill! I have understand I can do it with lemon or vinegar.
But in this case, which is buttermilk? The solid or the liquid part?
Cheers
Pandora

"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

Pandora wrote:
> "jmcquown" > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>> Is buttermilk a sort of Yogurt? If I have not buttermilk how can
>>> replace it? Cheers
>>> Pandora
>>
>> Buttermilk is what you get when you churn butter and it is the
>> liquid that remains in the churn.
>>
>> If you have whole milk, add 2 Tbs. white vinegar to 2 cups of milk
>> and stir
>> it. Let it sit for a few minutes, then stir it again. It makes a
>> good buttermilk substitute for cooking and baking.
>>
>> Jill
>
> Thank you Jill! I have understand I can do it with lemon or vinegar.
> But in this case, which is buttermilk? The solid or the liquid part?
> Cheers
> Pandora

Liquid. It is like thick creamy milk (but pourable). Others have said you
can use yogurt; I don't know since I can buy buttermilk.

Jill

"jmcquown" > ha scritto nel messaggio
.. .
> Pandora wrote:
>> "jmcquown" > ha scritto nel messaggio
>> ...
>>> Pandora wrote:
>>>> Is buttermilk a sort of Yogurt? If I have not buttermilk how can
>>>> replace it? Cheers
>>>> Pandora
>>>
>>> Buttermilk is what you get when you churn butter and it is the
>>> liquid that remains in the churn.
>>>
>>> If you have whole milk, add 2 Tbs. white vinegar to 2 cups of milk
>>> and stir
>>> it. Let it sit for a few minutes, then stir it again. It makes a
>>> good buttermilk substitute for cooking and baking.
>>>
>>> Jill
>>
>> Thank you Jill! I have understand I can do it with lemon or vinegar.
>> But in this case, which is buttermilk? The solid or the liquid part?
>> Cheers
>> Pandora
>
> Liquid. It is like thick creamy milk (but pourable). Others have said
> you
> can use yogurt; I don't know since I can buy buttermilk.
>
> Jill

Ohh! LOL! So you have learned something, too!
Thank you for the answer!
Pandora

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.

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.

Elaine, too

"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.
>
> 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).

Thank you
Pandora
>
> Elaine, too
>

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
> >
>
>
>

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

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.

"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

"Pandora" > wrote in message
...
> Is buttermilk a sort of Yogurt? If I have not buttermilk how can replace
> it?
> Cheers
> Pandora
>
Try this link http://www.sacofoods.com/culteredbuttermilkblend.html

This is a link for a dried buttermilk product that we have here in the US.
However, if you scroll down to the bottom of the page, you will see a link
for 'learn more about cultured buttermilk.' Reading there may help you to
understand buttermilk.
Janet

In article >,
"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

Pandora, if you're baking with buttermilk (it's often used as the
activator of baking soda in a recipe; e.g., pancakes), put a tablespoon
of lemon juice or vinegar in a cup and fill with milk. Let it stand for
about 10 minutes before using in a baking recipe. Warming it slightly
will make the milk curdle faster. If you're drinking it as a beverage,
there's so suitable substitute. Buttermilk is pourable, yogurt is
spoonable, sour milk is pourable. The vinegar in the milk is a passable
substitute for buttermilk when used in baking.

My banana bread recipe originally called for soured milk; I use yogurt
instead.
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

"Janet Bostwick" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>> Is buttermilk a sort of Yogurt? If I have not buttermilk how can replace
>> it?
>> Cheers
>> Pandora
>>
> Try this link http://www.sacofoods.com/culteredbuttermilkblend.html
>
> This is a link for a dried buttermilk product that we have here in the US.
> However, if you scroll down to the bottom of the page, you will see a link
> for 'learn more about cultured buttermilk.' Reading there may help you to
> understand buttermilk.
> Janet

Thank you very much I will read.
Cheers
pandora
>
>

"Melba's Jammin'" > ha scritto nel
messaggio ...
> In article >,
> "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
>
> Pandora, if you're baking with buttermilk (it's often used as the
> activator of baking soda in a recipe; e.g., pancakes), put a tablespoon
> of lemon juice or vinegar in a cup and fill with milk. Let it stand for
> about 10 minutes before using in a baking recipe. Warming it slightly
> will make the milk curdle faster. If you're drinking it as a beverage,
> there's so suitable substitute. Buttermilk is pourable, yogurt is
> spoonable, sour milk is pourable. The vinegar in the milk is a passable
> substitute for buttermilk when used in baking.
>
> My banana bread recipe originally called for soured milk; I use yogurt
> instead.
> --
> http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

It's very interesting what you say. Thank you
Pandora
>

Pandora wrote:

> "~patches~" > ha scritto nel messaggio
> ...
>
>>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
>
>
> Thank you very much , I think is useful to make a good seasoned butter. but
> I would prefer to make it with milk or yogurt: is lighter and cheaper!
> Thank you
> Pandora
>
>
Pandora, the fluid you pour off is the *buttermilk*. Use that for what
ever you need buttermilk for. Use the butter for something else.

"~patches~" > ha scritto nel messaggio
...
> Pandora wrote:
>
>> "~patches~" > ha scritto nel messaggio
>> ...
>>
>>>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
>>
>>
>> Thank you very much , I think is useful to make a good seasoned butter.
>> but I would prefer to make it with milk or yogurt: is lighter and
>> cheaper!
>> Thank you
>> Pandora
> Pandora, the fluid you pour off is the *buttermilk*. Use that for what
> ever you need buttermilk for. Use the butter for something else.

I will do like you do! I've never made an herb butter. I will do it for my
salmon&caviar canapè of Christmas
Cheers and thank you
Pandora

On Thu, 1 Dec 2005 19:04:19 +0100, "Pandora" >
wrote:

>Is buttermilk a sort of Yogurt? If I have not buttermilk how can replace it?
>Cheers
>Pandora

Buttermilk is latticello.

Nathalie

"Nathalie Chiva" > ha scritto nel
messaggio ...
> On Thu, 1 Dec 2005 19:04:19 +0100, "Pandora" >
> wrote:
>
>>Is buttermilk a sort of Yogurt? If I have not buttermilk how can replace
>>it?
>>Cheers
>>Pandora
>
> Buttermilk is latticello.
>
> Nathalie

Thank you Nathalie!!!! I have understand after many many post
Cheers
Pandora
>

No, buttermilk is not yogurt as it does not have a live yeast culture.
Originally it was what was left from churning butter. Try this link to make
a buttermilk substitute.
http://www.ochef.com/250.htm

Thomas



"Pandora" > wrote in message
...
> Is buttermilk a sort of Yogurt? If I have not buttermilk how can replace
> it?
> Cheers
> Pandora
>

Thomas wrote on 05 Dec 2005 in rec.food.cooking

> No, buttermilk is not yogurt as it does not have a live yeast culture.
>

Ehey killed it's culture...even the going to the museum?

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Thank you very much Thomas!
Pandora

----------------------------


"Thomas" <scythicon311@yahoo(dot)com> ha scritto nel messaggio
...
> No, buttermilk is not yogurt as it does not have a live yeast culture.
> Originally it was what was left from churning butter. Try this link to
> make a buttermilk substitute.
> http://www.ochef.com/250.htm
>
> Thomas
>
>
>
> "Pandora" > wrote in message
> ...
>> Is buttermilk a sort of Yogurt? If I have not buttermilk how can replace
>> it?
>> Cheers
>> Pandora
>>
>
>