hi guys!doesn´t matter in comming here?
i´m brasileiro and don´t have idea what it is.
2006-12-29 07:10:50 · 15 answers · asked by padeirogaucho 6 in Food & Drink ➔ Cooking & Recipes
buttermilk is the leftover liquid from churning butter. that's the "real" stuff that you can only get in specialty stores and from folks with farms.
what you find in stores is actually milk that's been soured with lactic acid bacteria and is less thick and less fattening than the home-made country buttermilk.
buttermilk is good for making bread, muffins, and curds.
2006-12-29 07:14:47 · answer #1 · answered by Ensiwe 2 · 2⤊ 0⤋
Many, many years ago buttermilk was the the left over milky liquid after butter was made. The milk was allowed to 'ferment' to develop a thicker body and tangy flavor to either be drank or used for cooking. Today, buttermilk is made in dairies typically using lowfat milk, skim powder and adding a bacteria culture similar to the type used for making sour creams, yougurts or cheeses and then allowing the mixture to incubate until the right flavor (sour) and body is developed. Not many companies know how to make a 'good' buttermilk that is drinkable anymore and, like scotch, you have to acquire a taste for it. Most buttermilk today is used in baking such as biscuits, pancakes, and the like.
2016-03-28 23:58:27 · answer #2 · answered by ? 4 · 0⤊ 0⤋
Boa Tarde !
I quote from an excellent book about food, titled _On Food and Cooking_, by Harold McGee, page 34-35:
"Though some buttermilk is still drawn off butter today and is slightly soured during churning, most is cultured from skim milk in order to obtain consistent results. It is incubated longer than yogurt, from 12 to 14 hours, because it is kept about 40 [degrees] F cooler during the fermentation. Lacking actual contact with butter, it must derive a buttery flavor from the bacterium Leuconostoc citrovorum, which converts citric acid, a minor by-product of the lactose-fermenting bacterium, into diacetyl, a volatile molecule characteristic of butter flavor. The optimum temperature for the production of diacetyl is 68 [degrees] F (20 [degrees] C), and above this other, less appealining by-products accumulate. Streptococcus lactis, which grows well at 86 [degrees] F (30 [degrees] C), is used instead of the high-temperature bacteria found in yogurt. The culture temperature is kept at about 70 [degrees] F ( 21 [degrees] C) to develop best flavor, and a rather slow fermentation is the result. Buttermilk is valued for the rich, tangy flavor it can impart, especially to baked goods."
Mmmmm, tangy baked goods.
In short, it is a fermented milk that has a tangy flavor.
Bom apetite!
2006-12-29 07:23:14 · answer #3 · answered by Anonymous · 0⤊ 0⤋
The buttermilk in most supermarkets is not genuine buttermilk but rather cultured buttermilk. Buttermilk is milk with the butter removed but with a lot less fat except for a teeny bit of butter to give it a little flavor. It is mainly served as a drink.
2006-12-30 02:31:28 · answer #4 · answered by VelvetRose 7 · 0⤊ 0⤋
It is usually low fat milk with an added culture to make it clumpy. It is like cheese, yogurt, cottage cheese. Any time milk is cultured, you get a product of this nature. Buttermilk used to be the milk left in the churn after butter was made. It had little bits of butter and was drank with salt added. It is now made with cultures in low fat milk to make it more healthy. Is has fewer calories than regular milk and a nice slightly sour taste. Very different for unique people. Those who are non adventurous and ordinary usually do not like buttermilk.
2006-12-29 07:19:19 · answer #5 · answered by Anonymous · 0⤊ 0⤋
I love it but I was taught to drink it from a young age. Buttermilk is the liquid left over after producing butter from full-cream milk during the churning process. It has a slightly sour taste.
2006-12-29 07:17:34 · answer #6 · answered by carmen d 6 · 1⤊ 0⤋
Buttermilk Is a kind of milk from back in the days. A lot of old people use it for baking and cooking. It's ok to drink it but its not good to me.
2006-12-29 07:16:32 · answer #7 · answered by Brittany B 2 · 1⤊ 0⤋
The sour liquid that remains after the butterfat has been removed from whole milk or cream by churning.
A cultured sour milk made by adding certain microorganisms to sweet milk.
I wouldn't reccomend drinking a glass of this. It's really more for cooking
2006-12-29 07:15:17 · answer #8 · answered by christinahansen713@sbcglobal.net 2 · 0⤊ 0⤋
Buttermilk is the milk left over after churning butter. Its name is deceiving as it is lower in fat than regular milk and 2% milk. It's great for baking, marinating meat and poultry and if you pour it in a glass and sprinkle with salt and pepper, it's great to drink!
Enjoy.
2006-12-29 11:59:15 · answer #9 · answered by pleasantvalleycabins 2 · 0⤊ 0⤋
The stuff I got from OVER whipping up some whipped cream using heavy cream, and ended up with sweet vanilla flavored butter and buttermilk.
2006-12-29 07:27:38 · answer #10 · answered by valentinevu 2 · 0⤊ 0⤋