Buttermilk

102 calories are present in an 8oz of glass of 1 percent milk.

Buttermilk has an approximate density of 8.64 ounces/cup. There are 4 cups/quart and 16 ounces/lb.

38.8 lbs X 16 oz/lb / 8.64 oz/cup / 4 cups/quart = 18.0 (rounded to 3 significant figures)

why not it is same thing just not as fatty

Add a tbsp of white vinegar into a measuring cup add milk upto the one cup line, allow to curdle within 5-10 min. Or you can thin out sour cream to reach the same consistency as butter milk, add about 3tbsp of sour cream to a measuring cup fill with milk upto one cup line.

lemon juice is the juice of a lemon. vinegar is made of acetic acid and water. then buttermilk was the liquid leftover after butter was done churning, but now its just made by adding lactic acid bacteria culture to the leftover liquid.

No. Buttermilk was originally simply what was left after churning cream into butter. It was very thin and not very appetizing. Nowadays, buttermilk is made with special cultures and emulsifiers, it is thick and creamy, and to some is very tasty.

Churned Buttermilk is the extra liquid you get after churning butter.

Cultured buttermilk is a fermented milk product. This is what you buy in US supermarkets. Cultured buttermilk is made by adding a bacterial culture to low-fat or nonfat milk.

Buttermilk pie contains both eggs and dairy product. I would refrigerated!

Buttermilk, whose original name was Soda (and later Taffy) was found by trainer Glenn Randall, who turned this originally dangerous cow pony into a gentle steed for the Queen of the West. Being a quarter horse meant that Buttermilk could beat Roy Rogers' horse Trigger in short races. This wouldn't do for movies, so Dale (who had never ridden before working in westerns) had to learn to hold him back so Trigger would always lead.

8

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 actual shelf life is determined usually by seven days after the stores pull by date.. But the sniff and taste test work better

Yes, but you have to first mix the evaporated milk with water (half evaporated milk and half water), then add 1 teaspoon vinegar or lemon juice for each cup of the diluted evaporated milk. The acidity of the vinegar or lemon juice will give results very similar to that of buttermilk.

You can also use whole milk in the same way as a substitution for buttermilk, being sure to add the vinegar or lemon juice.

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.

WEIGHT (oz): 1 cup Milk/buttermilk: 8.5 oz; 242 g

VOLUME (fl. oz): 1 cup Liquid = 8 fl. oz

Therefore, 2 cups buttermilk weighs 17 ounces.

Yes, it depends on what you're making, however because buttermilk is acidic it is generally used in recipes to control the leavening/rising process. A straight substitute of milk is less acidic and will result in overly fluffy pancakes, etc... You can sour regular milk by adding 1 T lemon juice to 1 c milk and let stand for about 5 minutes. You can also substitute plain yogurt.

It depends on what you're making but, for baking, buttermilk can generally be subsituted for whole milk.

cow milk with a bit of chill in it about 1letre of milk and 1 tbs of cill powered

yes

Look at the due date.

Check for an expiration date, and if there is not one just smell it. It will have a foul smell if it's bad. If there is an expiration date, most products are good a week after that date, so just add a week to that date.

Yes, as long as it pours smoothly and without chunks in it, it should be fine.

This dish is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. Butter Chicken tastes great with Kaali Daal (black lentils), naans and a green salad.

== * 1 kg boneless chicken skin removed * Juice of 1 lime * Salt to taste * 1 tsp red chilli powder (adjust to suit your taste) * 1 cup fresh yoghurt (must not be sour) * 2 tsps garam masala * 2 tsps coriander powder * 1 tsp cumin powder * 1/4 tsp turmeric powder * 8-10 peppercorns * 6 cloves * 1" stick of cinnamon * Seeds from 3-4 pods of cardamom * 2 bay leaves * 8-10 almonds * 2 onions chopped * 2 tsps garlic paste * 1 tsp ginger paste * 1/2 litre chicken stock * 3 tbsps vegetable/canola/snflower cooking oil * 3 tbsp

depending on the quantity of butter, the gradient of temperature, the shape (geometry of the butter)

Blue Skies