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Discussion Starter · #1 ·
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..............
 

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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.

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Mike Bersell, CEC
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"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.
 

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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.
 

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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.
 
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