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Buttermilk
Buttermilk is a result of making butter from cream. The cream is turned so the milk fats bond together. This makes butter. The liquid that is left is the buttermilk. It is commonly used in recipes such as biscuits or pancakes. Some people also drink it straight.
290 Questions
Can you save the batter for buttermilk pancakes made with sour milk?
no
Look at all of my answers on answer.com ollie mason
Which patato recipes are quick?
Some potato recipes that are quick are buttermilk and chive mashed potato, low fat potato soup,scramble hash, classic potato salad, hot dog boats and more!
What is the best ingredient to use as a substitute for buttermilk in a recipe?
Melt a tablespoon of real butter in a cup of milk. It isn't a perfect substitution, but it should work reasonably well.
Clarification:
Adding butter to milk as a substitue for buttermilk will not work. Contrary to its name, buttermilk has no butter in it; it is actually very low in fat. The best subtitution for buttermilk is a teaspoon of lemon juice or vinegar to each cup of milk. Since buttermilk has a higher acid content than "sweet milk", the addition of an acid will result in a substitution extremely close to that of buttermilk.
Simply add the lemon juice or vinegar and stir, then let stand a few minutes for the milk to "curdle", and it will look, taste and work pretty much the same as commercial buttermilk.
How much liquid buttermilk do you use in place of 4 tablespoons of powdered buttermilk?
1 powder buttermik
Can thawed Grands buttermilk biscuits be refrozen?
No, thawed Grands buttermilk biscuits should not be refrozen. When food is thawed, ice crystals that formed during freezing melt and can lead to a loss of moisture and quality. Refreezing can further degrade the texture and taste of the biscuits. It is best to only thaw the amount of biscuits you plan to use and consume them within a safe timeframe.
Why do you add buttermilk to plain milk to make cheese?
Buttermilk is added to plain milk to introduce specific bacteria that aid in the fermentation process, which is crucial for cheese making. These bacteria help acidify the milk, leading to curd formation as they convert lactose into lactic acid. This process not only enhances flavor but also contributes to the texture of the cheese. Additionally, buttermilk contains enzymes that further assist in coagulation, improving the overall quality of the cheese.
