Buttermilk

No. Buttermilk taste like yoghurt; it's more acid than milk. So using it in mac and cheese will give a fairly revolting result.

Buttermilk is the left over product from making butter. Butter is made from cream by churning it till all the fat comes together into one mass. Whats left over is a milky liquid which is the butter milk. It used to be used as cow feed or thrown away but now they are pasteurizing it and putting cultures through in it to give it a distinct tangy flavor. It should be stocked on any good supermarket in the dairy section.

There is no chemical fomula for milk.

Milk is a very complex mixture of chemicals. This mixture contains protein (most notably casein and whey protein), carbohydrates (sugar), vitamins, minerals, butterfat and water.

Monarch is a trade name of US Foodservice. You can order from them if you have a food business or if it is for personal use you may be able to find a food company ( restaurant, daycare, healthcare, school, ect. ) that will order it for you. It comes packed 18 / 3.2 OZ packs.

Buttermilk is a by product of making butter from whole milk, slightly sour and is the liquid that is left when butter has been churned. Whole milk is milk that has normally been heated to pasteurise it and nothing is added or taken away. Buttermilk can be made at home (without the need to make butter!). To a cup of milk add a tablespoon of lemon juice, stand for about five minutes and use as required. Dispose when you've used what you have needed to use.

Yes, it is possible to be allergic to buttermilk but not milk. Buttermilk is made by fermenting milk, which can alter the proteins in the milk and potentially reduce the allergenicity for some individuals. However, if someone is specifically allergic to a protein that is present in buttermilk but not in regular milk, they may experience an allergic reaction to buttermilk but not to milk. It is important for individuals with food allergies to consult with a healthcare provider for proper diagnosis and management.

For baking purposes, you can substitute 1 cup of whole or 2% milk + about 2 teaspoons of vinegar (cider or white) for every cup of buttermilk called for in the recipe. It works best if the milk is not icy cold. Add the vinegar but don't stir. In a few minutes it will have clotted and is ready to pour in the batter.

lactic acid bacteria makes cream sour through fermentation

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.

It depends on the brand, restaurant, etc. Generally, though, 2 oz. of buttermilk ranch would be about 360 calories.

The standard substution for buttermilk is to add one teaspoon lemon juice or vinegar to one cup of regular milk, which will give pretty much the same result as commercial buttermilk.

No. In most recipes, you could use another type of fat, margarine, shortening, oil, lard if your really had to. Milk would not have enough fat content and much more moisture.

Yes.

Buttermilk was originally the milk left over after churning butter. Today it is actually a product of skim milk with organisms (yeasts) added to it to get the same flavor and creaminess. A typical substitute for buttermilk in a recipe is 1 cup of milk (whole or reduced fat) and 1 tablespoon lemon juice for every cup of buttermilk needed. (the lemon juice is added for taste reasons only and not absolutely necessary.)

Yes, we can substitute buttermilk for milk in recipe.

lactate

Its special bacteria in yogurt. I think its called priobotics that makes the yogurt more healthier or something like that. By a school kid in dale primary. 15/11/2009.By a boy in Mrs Wilson class.The most cleverest person in Mrs Wilson's class.

Depends on what sort of taste you are seeking. Do you want sweet or sour or a combination thereof?

Buttermilk has a different acidity than whole milk. If used in a cake mix that calls for whole or 2% milk, a teaspoon of baking soda should be added to balance the acid in the buttermilk.

people say no because it is in to high fat witch is bad for a baby rabbit try kitten milk from a pet store or its mothers milk bottle feed it and it eats carrots lettuce and fruits and veggies

buttermilk can last two weeks, but if it is opened it is best to use on the first week. although even after the expiration date you can still using for baking.

Coffee ,pizza,guitar,piano,penguins,raw fishand that equals to peenac0oloda