Guest guest Posted March 3, 2008 Report Share Posted March 3, 2008 Is Buttermilk a fermented product? We have known our little one to react to milk, but not anything baked or cooked with milk and not to buttermilk? Anyone care to hazard a guess as to what this means or to enlighten me about buttermilk? Also, received my Nourishing Traditions book and there is a great recipe in there for nut butter, although she recommends more "crispy nuts" i.e. peanuts, almond, cashews, I made pecan butter by soaking and then drying the pecans and it was simply delicious. Thanks in advance, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2008 Report Share Posted March 3, 2008 Buttermilk in stores is a fermented milk product as far as I know, but usually with other additives ( like powdered milk) which I stay away from… If you make your own cultured butter from cultured (fermented) cream, you end up with butter, and true buttermilk. Personally I think this buttermilk would be fine to drink on GAPS, once you’re doing other fermented dairy products. From: [mailto: ] On Behalf Of Ladyshrink111@... Sent: Monday, March 03, 2008 10:52 AM Subject: [ ] Buttermilk Is Buttermilk a fermented product? We have known our little one to react to milk, but not anything baked or cooked with milk and not to buttermilk? Anyone care to hazard a guess as to what this means or to enlighten me about buttermilk? Also, received my Nourishing Traditions book and there is a great recipe in there for nut butter, although she recommends more " crispy nuts " i.e. peanuts, almond, cashews, I made pecan butter by soaking and then drying the pecans and it was simply delicious. Thanks in advance, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2008 Report Share Posted March 3, 2008 Culturing and fermenting break down the sugar and protein in milk which makes it more digestible. If your child does not react to buttermilk, he likely won't react to sour cream (same culture & process), yogurt, or kefir. Cheese, also cultured & fermented, still may be problematic due to the concentrated protein.Maureen Anyone care to hazard a guess as to what this means or to enlighten me about buttermilk? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2010 Report Share Posted June 7, 2010 Until they get mushy. Basically they are semi-preserved: salty enough that they barely ferment. I've never had any mold or otherwise change though, except some that I kept a LONG time and they got mushy. Let your nose be your guide though. On Mon, Jun 7, 2010 at 9:12 AM, Kathleen <kathleencsa@...> wrote: > Thank you. Does anyone know how long anchovies (opened) last in the > fridge? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2010 Report Share Posted June 7, 2010 they´ve aleady answered though i wanted to add: be careful not to leave them in the can, in case they are canned. regards a. Brute force, no matter how strongly applied, can never subdue the basic human desire for freedom and dignity. It is not enough, as communist systems have assumed, merely to provide people with food, shelter and clothing. Human nature needs to breathe the precious air of liberty. Dalai Lama From: Kathleen <kathleencsa@...> Subject: Re: RE: buttermilk nutrition Date: Monday, June 7, 2010, 2:12 PM  Thank you. Does anyone know how long anchovies (opened) last in the fridge? " Do just once what others say you can't do, and you will never pay attention to their limitations again. " R. Cook ________________________________ From: SweetEvil Woman <SweetEvilWoman@...> nutrition Sent: Thu, June 3, 2010 7:45:45 AM Subject: RE: buttermilk As long as the buttermilk still smells pleasantly sour and has no visable mold or moldy smell, then it should be ok, imo. I make my own milk kefir and have had some last for well over a month. be well, Rae in Idaho Quote Link to comment Share on other sites More sharing options...
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