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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.
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).
Ingredients * 1 1/4 cups cultured buttermilk, divided * 1/4 tablet vegetarian rennet * 1/2 cup cool dechlorinated water * 16 cups whole cow's milk, not ultra-pasteurized * 3 cups ice cubes * 1 tsp flake salt, or to taste Supplies * 5-quart stockpot * Large whisk * Cooking thermometer * Fine cheesecloth * Large colander or mesh strainer * Large heat-resistant bowl for whey collection (optional) * Large mixing spoon * Knife (optional) * Large bowl for ice bath 1 Measure out 1/4 cup of the buttermilk.
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
but it will give you a different flavor and consistency." The milk is heated "to a low boil" and cooked for five minutes, then cooled until "warm to the touch." 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." The curds are strained and drained in a fine-weaved basket lined with cheesecloth or fine tulle/netting, sometimes weighted with a plate and a rock.
The buttermilk, that other product of butter making, is also entirely different from cultured buttermilk. Try it in scones, soda bread, gingerbread, corn bread and pancakes.
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).
Quick cottage cheese 1 gallon milk 1/2 cup cultured buttermilk 1/4 teaspoon liquid rennet 1/4 cup cool water
This is nothing like the cultured buttermilk we know as buttermilk.
Substitutions for cultured buttermilk: Use equal amounts of mesophilic culture or slightly less than 1/8 teaspoon of mesophilic DVI (Direct Vat Inoculant) culture.