Chef at 15:35, 16 January 2014

2014-01-16T15:35:57Z

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{{#seo:
|title=Buttermilk: Cooking Wiki
|titlemode=replace
|keywords=#buttermilk #doublecream #yogurt #fermented #homemadecottagecheese #cream #dairyproducts #whitewinevinegar #whey #creamoftartar #lemonjuice
|hashtagrev=12032020
|description=Buttermilk is a fermented dairy product produced from cows' milk with a characteristically sour taste
}}


[[Image:Butter and buttermilk.jpg|300px|thumb|right|[[Home-made butter and buttermilk recipe|How to make 1/2 a pint of buttermilk and 1/2 a pound of butter from 700 ml of double cream]]]]
[[Image:Sainsburys buttermilk.jpg|300px|thumb|right|Buttermilk is now available from most supermarkets]]
[[Image:Glass of buttermilk.jpg|200px|thumb|right|Half a glass of cultured buttermilk. Notice the thickness, from the trails left behind on the glass]]
'''Buttermilk''' is a [[fermented]] dairy product produced from [[cows' milk]] with a characteristically sour taste. The product is made in one of two ways:

1) Originally, buttermilk was the liquid left over from churning butter from [[cream]]. Today, this is called traditional buttermilk.

2) Buttermilk also refers to cultured buttermilk, a product where lactic acid bacteria have been added to milk.

Whether traditional or cultured, the tartness of buttermilk is due to the presence of acid in the [[milk]].

In the early 1900's, cultured buttermilk was labelled artificial buttermilk to differentiate it from traditional buttermilk, the latter also being known as natural or ordinary buttermilk.
===Make butter & buttermilk from [[double cream]]===
You can make about 230 ml of buttermilk and 250 g of butter from about 700 ml of [[double cream]] ''heavy cream''.

If you are looking to make buttermilk for a bread recipe, this will not only get you the buttermilk but also some homemade butter to spread on it.

All you need is an electric hand whisk and a bowl. '''[[Home-made butter and buttermilk recipe|The recipe is here]]'''.

# For recipes, a substitute for buttermilk can be made by adding 1 tablespoon of [[lemon juice]] or [[white wine vinegar]] or 1.75 teaspoons [[cream of tartar]] to each cup of regular [[milk]]. The soured [[milk]] should be allowed to sit for ten minutes before being used.
# Another combination that would produce a thick buttermilk substitute is to mix equal parts full-fat milk and thick Greek natural [[yogurt]] such as Total.
# A low-fat substitute equivalent can be made by mixing equal parts of skim/skimmed [[milk]] and low-fat [[yogurt]].
# Use the [[whey]] from homemade cheese such as [[Home made cottage cheese|home made cottage cheese]] (which is basically the same end product as step 1).

[[Category:Ingredients]]
[[Category:Condiments]]
[[Category:Dairy products]]
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<code 'hashtagrev:12032020'>[[Special:Search/buttermilk|#buttermilk]] [[Special:Search/doublecream|#doublecream]] [[Special:Search/yogurt|#yogurt]] [[Special:Search/fermented|#fermented]] [[Special:Search/homemadecottagecheese|#homemadecottagecheese]] [[Special:Search/cream|#cream]] [[Special:Search/dairyproducts|#dairyproducts]] [[Special:Search/whitewinevinegar|#whitewinevinegar]] [[Special:Search/whey|#whey]] [[Special:Search/creamoftartar|#creamoftartar]] [[Special:Search/lemonjuice|#lemonjuice]]
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Buttermilk - Revision history

Chef at 15:35, 16 January 2014