Yes but only sometimes. If u need 1 stick of butter you can use half a stick of butter and 8oz of buttermilk. up to 16 oz of butter milk -1 stick of butter.
The shortening can be replaced with butter of margarine. One can replace buttermilk with regular milk or you may add a teaspoon of vinegar to the milk which will make it curdle.
You have removed the butter from the buttermilk. So you have very good quality of proteins to consume. The bad effects of butter are not there in buttermilk. It also gives taste to your food.
actually it is made from butter and milk.
No. Buttermilk is a liquid which is left over when you churn cream to make butter. You can also make cultured buttermilk by adding a specific bacteria, Streptococcus lactis to milk.
Buttermilk is the material left after the butter is churned out of cream. It is typically not pasteurized, so it could be said that it is made from raw milk. However, after the butter is churned, commercial buttermilk is pasteurized.
Butter is not made from milk, it is made from cream, which can be separated from raw milk. "Store bought" milk has been homogenized, which keeps the cream from separating from the milk. It may be reduced fat milk, which has had some of the cream removed. Buttermilk is what you have left after you made butter from cream. You cannot make butter from buttermilk. You can make some really great biscuits with it. Above was learned while doing chores for my grandmother- including churning butter.
Buttermilk contains bacterial culture.
To make butter in a blender, pour heavy cream into the blender and blend it on high speed until the cream separates into butter and buttermilk. Strain out the buttermilk, rinse the butter with cold water, and then press it to remove excess liquid. Enjoy your homemade butter!
residue from making butter from sour milk
No, butter is not a bacteria. Butter is a dairy product made by churning cream to separate the butterfat from the buttermilk. While bacteria can be involved in the fermentation process of some types of butter, such as cultured butter, butter itself is not a living organism but rather a food product.
depending on the quantity of butter, the gradient of temperature, the shape (geometry of the butter)
To make butter from milk, you need to separate the cream from the milk by letting it sit and then skimming off the cream. Then, you can churn the cream until it thickens and separates into butter and buttermilk. Finally, you can strain and wash the butter to remove any remaining buttermilk.