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Buttermilk: Difference between revisions
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|title=Buttermilk: Cooking Wiki | |||
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|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 | |||
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[[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: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: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]] | [[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: | '''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. | 1) Originally, buttermilk was the liquid left over from churning butter from [[cream]]. Today, this is called traditional buttermilk. | ||
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You can make about 230 ml of buttermilk and 250 g of butter from about 700 ml of [[double cream]] ''heavy 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 | 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]]'''. | All you need is an electric hand whisk and a bowl. '''[[Home-made butter and buttermilk recipe|The recipe is here]]'''. | ||
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# 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. | # 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]]. | # A low-fat substitute equivalent can be made by mixing equal parts of skim/skimmed [[milk]] and low-fat [[yogurt]]. | ||
# Use the [[whey]] from | # 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:Ingredients]] | ||
[[Category:Condiments]] | [[Category:Condiments]] | ||
[[Category:Dairy products]] | [[Category:Dairy products]] | ||
{{CategoryLineIngredients}} | |||
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