Homemade Buttermilk?

[m brown]

Give it a try! let us know how it works!
Butter milk should have no fat in it, it all went into the butter, my question would be the acid content.
hmmmmm..............

[UniChef]

Commercial buttermilk is cultured from skim milk in order to obtain consistent results, much the same as yogurt. What you have is real buttermilk, the by-product of making butter.

I would imagine your buttermilk is very tart also, a result of the churning process.

------------------
Mike Bersell, CEC
unichef@unichef.com

[mudbug]

"The Joy of Cooking" says that originally, buttermilk is what is left when making butter from cream. It then proceeds to give a modern day recipe for making buttermilk.

I am interested in the original. I just made butter the other day and saved the buttermilk. Can or should this be used as buttermilk in recipes? It is very thin.

[Pete]

I believe that it still needs to be cultured. It probably doesn't have enough acid on its own. Try inocculating it with a little plain yogurt and allow it to sit for 24+ hours.

[mudbug]

Is there a way to tell how much acid is in it? It is very tart.

[Nick.Shu]

dont laugh, but i believe that the simplest way to determine the acidity is to use litmus paper.

Its the only way i know of.

[mudbug]

Nick.Shu:

Where would I get the paper and what do I do with it?

Litmus paper should be available at a good pharmacy...or, oddly enough, a pet store that handles aquarium supplies. Just dip a strip into the buttermilk and compare it to the color guide usually found on the container.

Cheers,
TopChef

[mudbug]

Thank you very much topchef!