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	[No title] (Site not responding. Last check: 2007-10-13)
		Traditionally, homemade buttermilk was the slightly sour liquid that remained after butter was churned and separated from milk.
		Buttermilk is also available in a shelf-stable dehydrated powder that is great to have on-hand for baking.
		Buttermilk is lower in calories and fat and it's also a good source of potassium, vitamin B-12, calcium, riboflavin and phosphorous.
	www.bigoven.com /whatis.aspx?id=Buttermilk (471 words)

	Buttermilk Basics - The World and I Magazine
		Tangy-tasting sour cream buttermilk, a by-product of butter, is made from raw, unpasteurized milk or cream that has been allowed to sour naturally or has been soured intentionally by the addition of a bacterial culture.
		Powdered buttermilk (reconstituted with water) is best used as an ingredient in baked goods; it is not recommended as a beverage, or for use in uncooked dishes such as ice creams or sherbets.
		When it was discovered that the acid in buttermilk reacts with baking soda (bicarbonate of soda) to produce bubbles of carbon dioxide, buttermilk became the preferred liquid of many cooks for making light, tender, highest-rising biscuits, scones, soda breads and other quick breads, pancakes, waffles, muffins, and cakes.
	www.worldandi.com /public/1999/June/butter.cfm (2203 words)

	Buttermilk
		The commercial buttermilk sold in grocery stores today is cultured buttermilk, a different product from the old-fashioned "churn buttermilk." Cultured buttermilk is made from pasteurized milk--usually low-fat milk (1--2 percent butterfat) or skim milk (0.5 percent butterfat)--to which one or more strains of benign bacteria are added.
		Buttermilk can also be substituted for whole milk or skim milk in many recipes, from baked goods to soups, sauces, puddings, and frozen desserts.
		For that reason, buttermilk is a boon to dieters: Drink a glass of it midmorning or mid-afternoon to stave off hunger pangs between meals.
	www.midvalleyvu.com /Buttermilk.html (1471 words)

	Buttermilk
		The formation of buttermilk is based on the fermentation by the starter bacteria which turns milk sugar (lactose) into lactic acid.
		To then make a quart of buttermilk with this culture, add 6 ounces of the buttermilk to a quart jar, fill with fresh milk, cover, shake to mix, allow to sit at room temperature until clabbered.
		I call it "old fashion buttermilk," which is slightly sour, has the consistency of milk, but is slightly paler.
	biology.clc.uc.edu /Fankhauser/Cheese/BUTTERMILK.HTM (1196 words)

	Hormel Foods - Glossary - Buttermilk
		Buttermilk is the liquid that remains after the butter has been separated from whole milk.
		Buttermilk, which is often thought of as "sour milk" and is a common ingredient in recipes, can be created in a substitute form by adding 2 tablespoons of lemon juice or vinegar with 3/4 to 1 cup of whole or soy milk.
		Buttermilk can also be purchased in a powder form to which water is added to make it into a liquid.
	www.hormel.com /kitchen/glossary.asp?id=33094&catitemid= (205 words)

	Buttermilk
		All you need is active cultured buttermilk for the starter, and fresh milk for it to act on.
		The formation of buttermilk is based on the fermentation by the starter bacteria which turns lactose into lactic acid.
		Thus the two marked characteristics of buttermilk, its tartness and its thickened nature, are both explained by the presence of lactic acid.
	biology.clc.uc.edu /Fankhauser/Cheese/BUTTERMILK.html (928 words)

	Buttermilk - Wikipedia, the free encyclopedia
		Buttermilk is the liquid left over after producing butter from full-cream milk by the churning process.
		The sour taste, or tartness of "cultured buttermilk" is a result of a fermentation process in which the Lactococcus bacteria turn lactose into lactic acid.
		Note that it may be difficult to find buttermilk that is not low-fat in some areas, but it is possible to augment it with cream that has risen to the top of some varieties of store-bought whipping cream.
	en.wikipedia.org /wiki/Buttermilk (305 words)

	Dry buttermilk and nonfat dry milk price relationship - U.S. Dept. of Agriculture. Economic Research Service report ...
		Buttermilk is the liquid remaining from the cream after the butter has been removed from the churn.
		Buttermilk prices must be low enough to encourage additional use by customers who would prefer to use nonfat dry milk.
		Dry buttermilk prices often serve as a harbinger of change in the larger nonfat dry milk market, although these indications may be partially hidden by seasonal conditions.
	www.findarticles.com /p/articles/mi_m3802/is_v431/ai_11910994 (584 words)

	Kitchen Dictionary: buttermilk
		Cultured buttermilk is probably the easiest and most fool proof fermented milk product to make nothing more than the tart liquid left after the butter is churned.
		Buttermilk can be found in supermarkets, in the dairy section, and is known as cultured buttermilk, which is made by adding a bacterial culture to low-fat or nonfat milk.
		Buttermilk is used in many recipes to give it a creamy taste or texture.
	www.recipezaar.com /library/getentry.zsp?id=143 (220 words)

	Cooking Light - Baking With Buttermilk - Healthy Recipes and Menus
		Today, most buttermilk isn't churned from heavy cream but is "cultured," meaning it's created by fermenting pasteurized fat-free or low-fat milk with a friendly bacteria culture in the same way that yogurt and sour cream are made.
		When buttermilk, which has acidic qualities, is combined with baking soda, an alkali, in a flour-based batter, bubbles of carbon dioxide gas begin to form.
		To make a quick stand-in for buttermilk, stir one tablespoon of fresh lemon juice or white vinegar into one cup of milk, and let it stand for about 10 minutes or until the milk thickens and begins to curdle.
	www.cookinglight.com /cooking/fd/features/package/0,14343,235804,00.html (441 words)

	Recipes for Parshat Mishpatim - Buttermilk - OU.ORG
		Buttermilk is simply milk from which the fat has been removed to make butter.
		I always keep a small carton of fresh buttermilk or buttermilk powder in house not just because it's high in potassium, vitamin B12, calcium, and riboflavin but it is a great as well as a good source of phosphorus.
		Dehydrated buttermilk can stay almost indefinitely on the shelf is generally used for baking rather than drinking For those watching their caloric and/or fat intake, try putting a couple of tablespoons of buttermilk on your baked potato or in mashed potatoes in lieu of sour cream or butter.
	www.ou.org /shabbat/recipes/5763/mishpatim63.htm (1014 words)

	Powdered Buttermilk versus Liquid Buttermilk -Taste Tests-Cook's Illustrated 3/2002
		The buttermilk found in the dairy case today is not your grandmother's buttermilk, a tangy, watery substance left over once cream had been churned into butter.
		The liquid buttermilk available today is made more after the fashion of yogurt, in which harmless bacteria are added to milk to break down the milk sugar (lactose); and in the process create lactic acid, which thickens the milk and helps to produce a tangy flavor.
		Tasters generally found the powdered-buttermilk and soured-milk biscuits to be lighter and fluffier than the liquid buttermilk biscuits,; and several tasters preferred the flavor of the biscuits made with soured milk (soured by adding 1 tablespoon white vinegar to 1 cup whole milk),; describing them as "more buttery." Nonetheless, each batch of biscuits was palatable.
	www.cooksillustrated.com /tasting.asp?tastingid=131&bdc=1572 (486 words)

	Products and Recipes - Pauls Buttermilk
		Originally, buttermilk was the liquid that remained after making butter from cream, hence its name. It is now made from skim (reduced-fat) milk and cultures. It has a slightly acidic taste and a thick consistency.
		Buttermilk not only adds flavour to cooking, its acid content also reacts with raising agents, giving some baked and flour products a lighter texture.
		Buttermilk can also be used instead of milk when making scrambled eggs – a great way to use up any leftover quantities.
	www.pauls.com.au /products/brands_details.cfm?/section/2/cid/1/pid/36 (189 words)

	NPR : Buttermilk Pie: An Unexpectedly Sweet Treat
		Buttermilk, eggs, melted butter, sugar, flour and a good splash of vanilla are all it takes to make this tasty Southern treat.
		Buttermilk is thick, slightly paler than eggnog, and yes, it's tart.
		There is no butter in buttermilk: It's actually low-fat or non-fat milk that has been fermented by various bacterias, in a process similar to the way yogurt is made.
	www.npr.org /templates/story/story.php?storyId=5204275 (913 words)

	Information on Buttermilk Falls State Park (Site not responding. Last check: 2007-10-13)
		Buttermilk Creek flows down the east side of the Cayuga Valley, dropping more than 600 feet over 10 separate waterfalls and through two discrete glens.
		A particularly striking feature along Buttermilk Creek is Pinnacle Rock, a 40-foot pillar of shale left by erosion of the stream around it (probably through cracks that caused weakness on either side).
		The grade in the upper part of the park is much gentler, as Buttermilk Creek winds from Lake Treman through the woods and by picnic areas accessible from West King Road.
	www.priweb.org /ed/finger_lakes/buttermilk_falls.html (305 words)

	Buttermilk: A Recipe's Homely Child (Site not responding. Last check: 2007-10-13)
		The quarts of buttermilk found on the dairy shelf today are not made from the remains of butter but, instead, are made from skim milk.
		Buttermilk, whether dried or fresh, is excellent as an ingredient in pancakes and waffles, baking powder biscuits, corn meal griddle cakes, and chocolate cakes.
		Since dry buttermilk must be incorporated with a recipe's other dry ingredients before adding the liquid, it cannot be used in salad dressings, dips, or marinades.
	www.cheftalk.com /content/display.cfm?articleid=18&type=article (594 words)

	Amazon.com: Better With Buttermilk: The Secret Ingredient in Old-Fashioned Cooking: Books: Lee Edwards Benning (Site not responding. Last check: 2007-10-13)
		Benning, who admits to "a shudder at the very notion of drinking buttermilk," is an avowed fan of its use in cooking because of its low cholesterol and fat content.
		Benning (Oh, Fudge!) promotes buttermilk's nutritional value and versatility and advocates using a butter stretcher she invented (made with gelatin, dried buttermilk, vegetable oil and butter) to reduce fat and cholesterol in baking.
		Buttermilk is a mainstay for bakers as it tenderizes baked goods, and nearly half the chapters deal with cakes, pies, muffins, doughnuts, biscuits, breads, etc., from Buttermilk Pound Cake to Peaches and Cream Pie and Pepper Corn Bread.
	www.amazon.com /Better-Buttermilk-Ingredient-Old-Fashioned-Cooking/dp/0805031189 (931 words)

	Buttermilk, Colorado - Family Vacation Planning And Resort Information
		Buttermilk Mountain, one of four mountains in the Aspen/Snowmass resort complex, is located just three miles outside the town of Aspen and is considered one of the premiere learning mountains in the country.
		Most of Buttermilk's 420 acres are groomed each night and 74 percent of Buttermilk's ski and snowboard terrain is rated beginner or intermediate.
		However,: despite it being a premier mountain for learners, Buttermilk is home to the ESPN Winter X Games until 2007.
	www.skitown.com /resortguide/overview.cfm/co09/Buttermilk (249 words)

	[No title] (Site not responding. Last check: 2007-10-13)
		BUTTERMILK SUBSTITUTE No buttermilk on hand....try souring milk to use in the place of buttermilk.
		The soured milk should have the consistency of buttermilk or yogurt.
		If that proves to be the case, try using just a little less of the soured milk to the recipe so there will still be the proper consistency needed for a particular recipe.
	www.nomilk.com /buttermilk.txt (472 words)

	Buttermilk - LocalHarvest
		Old-fashioned buttermilk is the liquid that separates from the solid butter after churning.
		You get cultured buttermilk when you add a culture -a lactic acid producing bacteria- to fresh milk and allow it to ferment.
		Buttermilk can be enjoyed straight from the bottle, or it can be used to make pancakes, biscuits and scones.
	www.localharvest.org /buttermilk.jsp (203 words)

	Buttermilk Pancakes II - Allrecipes
		Use the old baker's tricks of letting your buttermilk, milk and eggs sit out for an hour before baking to get to room tempurature and you'll get increased fluff on these.
		I was out of buttermilk so I put about 1 tsp of vinegar (or you can use lemon juice) in the one cup measuring cup and then filled with milk.
		By the time I was ready to mix the two together, I had "buttermilk".
	allrecipes.com /recipe/buttermilk-pancakes-ii/detail.aspx?rss=6 (424 words)

	SACO FOODS
		Made from sweet cream, churned buttermilk, which is the by-product of butter making, SACO Buttermilk Blend is the first real buttermilk available to consumers in over 50 years.
		The emulsifiers in real buttermilk, like SACO's Buttermilk Blend, results in baked goods that have superior volume, lighter and more uniform texture, fine crumb, golden brown crust, extended freshness and a fragrant aroma that is churned buttermilk's 'claim to fame'.
		With the benefit of SACO Buttermilk Blend being real buttermilk, convenient to use and store, and the fact that you can use it as part of a low-fat, low-calorie diet, you can't go wrong keeping the Buttermilk Blend on hand for all your cooking and baking needs.
	www.sacofoods.com /culteredbuttermilkblend.html (342 words)

	Better With Buttermilk
		Today's buttermilk is a cultured product, commercially made by adding beneficial bacteria to skim or low-fat milk, but with the body, flavor and tang of the original version.
		Buttermilk was used extensively both as a beverage and as an ingredient in such regional favorites as biscuits and pancakes.
		To avoid curdling during cooking, be sure to add buttermilk at the end of the cooking time, away from the heat and at a temperature no higher than 160 degrees.
	www.cinnamonhearts.com /Buttermilk05.htm (2772 words)

	GourmetSleuth - What to do with left over buttermilk
		Cultured buttermilk is made by using a lactose-producing bacterial strain that thickens the milk while the acidified version is made by adding tartaric or citric acid to milk.
		The buttermilk is first pasteurized, then concentrated with an evaporator and finally dried (spray or roller dried) to produce buttermilk powder.
		Buttermilk powder is low in fat and provides an excellent source of protein.
	www.gourmetsleuth.com /buttermilk.htm (340 words)

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