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