Guest guest Posted February 9, 2002 Report Share Posted February 9, 2002 In a message dated 2/9/02 1:07:29 PM Central Standard Time, nancydancy@... writes: > I'm confused. I thought butter was made from cream, not milk. > > It is. But when you make the butter there is a liquid left over that you pour off. Folks call that buttermilk. Probably because it looks a bit like milk and has butter floating in it. Don't know, just a guess. Belinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2002 Report Share Posted February 9, 2002 I was wondering what some of you do for a recipe that calls for buttermilk. Real buttermilk comes from turning cream into butter, but I always use milk that's only about a day old for that so I'm not sure that would have the needed bacteria in it for recipes. I'd appreciate some ideas. Sharon __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2002 Report Share Posted February 9, 2002 If you let the milk " clabber " (ie sit out at room temperature) for 24 hours, you will have genuine buttermilk after making butter. ine Quote Link to comment Share on other sites More sharing options...
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