When making buttermilk using whole milk curdled by the addition of
lemon juice (as opposed to vinegar or cream of tartar or buttermilk
starter), how much difference does using bottled lemon juice instead
of freshly squeezed lemons make? Thanks for your help.

On Fri, 14 Nov 2008 10:43:05 -0800 (PST), acelafella
> wrote:

>When making buttermilk using whole milk curdled by the addition of
>lemon juice (as opposed to vinegar or cream of tartar or buttermilk
>starter), how much difference does using bottled lemon juice instead
>of freshly squeezed lemons make? Thanks for your help.

Minimial...but remember you are making sour milk....not buttermilk.

"Buttermilk"

As a child I loved buttermilk. Real homemade buttermilk. When we were low on butter, The milk from the evening milking of one cow was not put in the ice box. Left in the kitchen over night, the cream rose to the top. Mom would skim it off and put it in the gallon jar that was the bottom of the churn. After mom attached the paddle my sister and I would take turns cranking.

When most of the butter was stuck to the paddles, Mom would pour of the sweet buttermilk. Real butter milk contains no fat but does not taste like skim milk. Our neighbor made butter from sour cream and their buttermilk was sour. In our neighborhood nobody drank sour buttermilk.

I doubt that store bought cultured "buttermilk" ever saw a churn.

Ben
PS: iceboxes do not use electricity.

"Mr. Bill" > wrote in message ...
On Fri, 14 Nov 2008 10:43:05 -0800 (PST), acelafella
> wrote:

>When making buttermilk using whole milk curdled by the addition of
>lemon juice (as opposed to vinegar or cream of tartar or buttermilk
>starter), how much difference does using bottled lemon juice instead
>of freshly squeezed lemons make? Thanks for your help.

Minimial...but remember you are making sour milk....not buttermilk.