buttermilk

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Related to Cultured buttermilk: Butter milk
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Words related to buttermilk

residue from making butter from sour raw milk

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Therefore, various types of cultured buttermilk prepared in the laboratory were evaluated for their minerals content and storage stability.
Cultured buttermilk was prepared according to the method described by Ghanshyambhai et al.
Look for starters of piima, viili, cultured buttermilk, filmjolk and dairy kefir starter (available at health food stores, both brick and mortar types as well as online.
4) El babeurre es el suero de leche con lo que se prepara el Cultured Buttermilk.
COTTAGE CHEESE (so named because it could easily be made at home or cottage) 1 gallon fresh milk (raw or pasteurized) 1/4 teaspoon liquid rennet 1/4 cup cool water 1/2 cup cultured buttermilk In large pot or kettle, heat milk over low heat until it reaches 86[degrees]F (pretty near room temperature, so start slow).
But if you're just using a little bit, it's probably easier to use cultured buttermilk from the grocery store.
75g Waitrose Cooks' Ingredients Breadcrumbs 20g pack fresh flat-leaf parsley, chopped 15g pack fresh rosemary leaves, chopped 284ml pot St Ivel Cultured Buttermilk 2 tbsp clear honey 2 tbsp Waitrose Wholegrain Mustard 4 Select Farm chicken breast fillets, each cut into 3 long strips 2 tsp cornflour
It is then curdled with "pitia," a lactose starter, but she says you could also use cultured buttermilk or "milk that is in the process of turning sour.
No-rennet cottage cheese 1 gallon milk 1 cup cultured buttermilk Warm the milk to about 95[degrees]F.
Cultured buttermilk The simplest way to culture buttermilk at home is to warm I quart of fresh milk to 72[degrees]F, and add 2 tablespoons of store-bought buttermilk.
Some possibilities include a adding a spoon of cider vinegar (raw, if possible, as the vinegar's culture will enhance the bread's), adding a touch of some sweetener (such as molasses), or starting with cultured buttermilk rather than water.
Add one cup of starter (either cultured buttermilk or sour milk that still tastes good).
1 gallon milk 1/2 cup cultured buttermilk 1/4 teaspoon liquid rennet 1/4 cup cool water
2 gallons milk 1/2 cup cultured buttermilk or substitute (see list below) I tsp.
This is nothing like the cultured buttermilk we know as buttermilk.