No the tea or coffee wil burst and also its not healthy.
It wont burst it will just taste bad because buttermilk is sour
The main difference will be in fat content and taste.
Buttermilk is the cultured liquid remaining after the milkfat has been churned and butter removed. The process begins with whole milk that has not been homogenized.
Buttermilk, formerly named Taffy, the famous mount of Dale Evans, a quarter horse gelding, died in 1972 at the age of 31.
Yes, you can boil buttermilk just like you would milk.
smell or taste it
Yes, same as any other dairy product.
Ans. Butter milk should not be kept in brass vessel because,1. Butter milk contains an organic acid called as lactic acid.2. The lactic acid present in the buttermilk reacts with the brass vessel.3. The chemical reaction brings about spoilage of butter milk, which is unfit for consumption
people who are sensitive to dietary salt, high-sodium diets can damage the heart, kidneys, brain, and blood vessels . people who are allergies to milk should avoid butter milk
Only if you like to experiment. The taste would be completely different. Buttermilk is pleasantly sour and add a characteristic flavourto your baking.
Can you post a picture of the math sheet please
No - buttermilk was originally the liquid left over after churning butter. Now it's usually made by culturing milk (adding a microorganism to change the flavor and consistency of the milk). No fat is added in this process.
no, definitely not. buttermilk contains less fat than whole milk.
Not sure if it can or cannot be bought. If you need a cup for baking reasons, use a cup of regular milk and add some vinegar to make it clabber, a tablespoon or so should do it.
If you're asking for a buttermilk substitute, place one tablespoon of lemon juice or vinegar in a one cup measure. Fill to one cup mark with regular milk and let sit for five minutes. Use for buttermilk in any recipe. I don't think plain milk would give the correct flavor to the recipe.
Depends on what sort of taste you are seeking. Do you want sweet or sour or a combination thereof?
one is heavier than the other
You can most definitely use buttermilk for scalloped potatoes. It will give them a nice flavor. I suggest adding some fresh Rosemary to complement the twang of the buttermilk.
Buttermilk pie contains both eggs and dairy product. I would refrigerated!
white milk 2 percent to make it lite or 5 percent........
i hope i helped :)
Soaking the chicken in Buttermilk tenderizes the meat of the chicken through the usage of protein enzymes activated that occur naturally in the buttermilk, which breakdown (tenderize)the cellular walls of the chicken meat itself. Similar to a common meat tenderizer you would use to tenderize a pot roast.The buttermilks natural flavor also imparts a unique taste to the chicken.These are two reasons why people have been soaking chicken in buttermilk for many, many years in the Southern Regions of America.AnswerCold, salted water for 20 minutes will do the same thing, but also the salt will kill any possible bacteria on the chicken or turkey. AnswerThere is a difference between soaking chicken in a brine and soaking chicken in buttermilk. Soaking chicken in buttermilk is mainly used to tenderize, while at the same time adding a flavor and moisture. Whereas, soaking chicken in a brine is used just to add moisture to the chicken through osmosis.
Yes - if you like to experiment. To be on the safe side, look in your lending library for hundred-year-old recipe books and use one of the recipes that call for buttermilk. It will produce a characteristically mild sourness. You could try substituting yoghurt in place of buttermilk that hasn't been damaged by pasteurisation and added flavours.
The result might be slightly odd if you do - more acidic and gooey. It would be better to try and find milk instead. If you do choose to use buttermilk, water it down enough so that it reaches the consistency of milk.
From GourmetSleuth.com (see link to the left for an automatic converter):
1 US quart of buttermilk weighs 980 grams, or 2.16 pounds
Since there are 4 quarts in a gallon,
1 US gallon of buttermilk weighs 3.92 kilograms, or 8.64 lbs
(1 gallon of water weighs 8.34 lbs for comparison)
I have used kefir as a straight substitute for commercial buttermilk in making cakes and biscuits - without any problems. I do not know the chemical differences/siimilarities, though.