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	Buttermilk - Wikipedia, the free encyclopedia
		Buttermilk is the liquid left over after producing butter from full-cream milk by the churning process.
		Most of the modern, commercially-available, "buttermilk" in Western supermarkets is not genuine buttermilk but rather cultured buttermilk, that is milk to which souring agents (Streptococci bacteria) have been added to simulate the original product.
		Many breads are made with buttermilk, and it is also used in creamy soups and sauces.
	en.wikipedia.org /wiki/Buttermilk (130 words)

	Novel cultured buttermilk compositions and method of preparation
		Novel cultured buttermilk compositions made by fermentation of a fermentation mixture comprising about 15 percent to about 70 percent fresh cowmilk, ewemilk or other suitable fresh milk and about 85 percent to about 30 percent soymilk using buttermilk fermentation organisms are provided.
		The cultured buttermilk compositions of this invention are made by making the desired fermentation mixture by blending the desired amount of soymilk with the desired percentage of fresh cowmilk, ewemilk or other suitable fresh milk.
		An important consideration of the cultured buttermilk compositions of this invention is that with the use of a small amount of fresh cowmilk, ewemilk or other suitable fresh milk, a cultured buttermilk composition is provided which has a high PER value.
	www.freepatentsonline.com /4748025.html (4874 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.
		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.
		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.
	www.worldandi.com /public/1999/June/butter.cfm (2203 words)

	Buttermilk
		Cultured buttermilk is probably the easiest and most fool proof fermented milk product to make.
		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.
	biology.clc.uc.edu /Fankhauser/Cheese/BUTTERMILK.HTM (1196 words)

	Buttermilk Powder - USA Emergency Supply - All about dairy (Site not responding. Last check: 2007-10-16)
		Buttermilk is what’s left over after the butter has been scooped off the top in the butter making process.
		Usually with a fleck or two of butter floating on the top that failed to get removed, buttermilk is then further processed by culturing it at around 69 degrees F for 12 to 14 hours which gives it it’s distinctive, tangy taste.
		Slightly thicker than milk, cultured buttermilk has a unique flavor all it’s own that many people like to drink after it’s been well chilled.
	www.usaemergencysupply.com /information/buttermilkpowder.php (219 words)

	Nation's Restaurant News: Buttermilk's homey appeal makes it a classic choice in recipes
		Buttermilk is one of those evocative ingredients that suggests old-fashioned goodness, homestyle cooking and something fresh from the farm.
		Buttermilk is no longer the rich, sweet but slightly tangy liquid left over from making butter because that liquid is not easily controlled and can contain undesirable air-borne bacteria.
		Buttermilk batter is used at Kalio in Brooklyn, N.Y., for fried onion rings to serve with roasted Chilean sea bass plated on a bed of mashed butternut squash.
	www.findarticles.com /p/articles/mi_m3190/is_24_31/ai_55811051 (679 words)

	Vegetable Culture Starter \| Wilderness Family Naturals
		Cultured Vegetables are made by shredding cabbage or a combination of cabbage and other vegetables, packing them tightly into an air-tight container, and leaving them at room temperature to ferment for 3-6 days.
		Sour Kraut is possibly the only remaining cultured vegetable in America, though there does seem to be a trend of healthy people bring this almost lost art back into their diets.
		Kefir, cultured cream, buttermilk, cultured vegetables, etc all add predigested food full of vitamins and minerals, normal flora, and enzymes to the body.
	www.wildernessfamilynaturals.com /vegetable_culture_starter.htm (1608 words)

	Food Product Design: Applications - March 2004 - Cultured Dairy Products
		Buttermilk, which is produced in a contained fluid process, is the least vulnerable to attack.
		Buttermilk is required to have no less than 3.25% milkfat, not less than 8.25% milk solids, nonfat, and a titratable acidity of not less than 0.50% lactic acid.
		The goal in a buttermilk operation is to prevent the visible whey separation in the container, whereas in sour cream you want to prevent syneresis.
	www.foodproductdesign.com /archive/2004/0304AP.html (3368 words)

	RecipeSource: Kaernemaelkskoldskaal(Cold Buttermilk Soup)
		Gradually add the sugar, beating until the eggs fall back into the bowl in a lazy ribbon when the beater is lifted.
		Slowly beat in the buttermilk, continuing to beat until the soup is smooth.
		Buttermilk soup is traditionally served with Oat Cakes.
	www.recipesource.com /soups/soups/18/rec1841.html (164 words)

	The Cooking Inn : Buttermilk (Site not responding. Last check: 2007-10-16)
		Buttermilk is probably the easiest and most foolproof fermented milk product to make.
		All you need is active cultured buttermilk for the starter, and fresh milk for it to act on.
		Thus the two marked characteristics of buttermilk, its tartness and its thickened nature, are both explained by the presence of lactic acid.
	www.thecookinginn.com /buttermilk/buttermilk1.html (777 words)

	Buttermilk
		This culture provides for a butter that is rich with a fuller, slightly tangy flavor.This culture will eat up any lactose that remains in regular butter.
		And in Muslim countries such as the United Arab Emirates, buttermilk is the drink used for breaking the daily fast during the holy month of Ramadan.
		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)

	Butter : Churn buttermilk and cultured buttermilk
		Most modern buttermilk is cultured buttermilk, made from low-fat or skim milk and has less than 2 percent fat and sometimes none.
		Cultured buttermilk, like skim milk, consists mainly of water (about 90 percent), the milk sugar lactose (about 5 percent), and the protein casein (about 3 percent).
		The milk is then cooled to 22° C (72° F), and starter cultures of desirable bacteria, such as Streptococcus lactis, S. cremoris, Leuconostoc citrovorum, and L. dextranicum, are added to develop buttermilk's acidity and unique flavour.
	www.webexhibits.org /butter/buttermilk.html (562 words)

	Cultured buttermilk is a different item than liquid left over after making butter... (Site not responding. Last check: 2007-10-16)
		Cultured buttermilk is a different item than liquid left over after making butter...
		Modern "cultured" buttermilk is made by adding a starter (contains a type of Streptococcus bacterium) to milk, letting set for 12 hours, after which it becomes tart and thick.
		Certainly, the nature of buttermilk will be different based on whether you make a cultured milk product, or have a naturally soured cream product left over after making butter.
	users.cgiforme.com /cheese_wizard/messages/235.html (350 words)

	SACO FOODS
		It is available in l2 ounce and l6 ounce canisters (16 ounces of powder is equivalent to 5 quarts of fluid buttermilk).
		Since fluid buttermilk is a form of skim milk, it is often included in reduced-calorie, reduced-fat recipes.
		SACO Cultured Buttermilk Blend is a convenient product to use as a substitute for those recipes that call for fluid buttermilk or sour milk as an ingredient.
	www.sacofoods.com /culteredbuttermilkblend.html (282 words)

	G9550 Homemade Cottage Cheese, MU Extension
		If the buttermilk is very old, however, the lactic acid bacteria may have lost their ability to produce acid rapidly.
		Cover the freshly made culture with a loose lid, rotate to mix without letting the milk touch the lid, and store at 72 to 75 degrees F for 16 to 24 hours.
		Store the new buttermilk in the refrigerator until it is needed for further inoculation or use to make cheese.
	muextension.missouri.edu /xplor/agguides/agchem/g09550.htm (1895 words)

	Mesophilic Starter Culture
		Cheese cultures are necessary to inoculate the milk with friendly bacteria.
		A home-spun method is to use cultured buttermilk as a mesophilic starter or fresh yogurt as a thermophilic starter.
		This simplest of cultures can generally be used for all recipes requiring a Mesophilic Starter.
	www.geocities.com /Heartland/Cottage/1288/meso/meso.htm (377 words)

	Hoegger Goat Supply: Making Great Butter from Goat Milk (Site not responding. Last check: 2007-10-16)
		This is not cultured buttermilk but it does have a nice sweet butter taste for drinking.
		Mix 1/4 cup of cultured buttermilk with a quart of milk (to use larger quantities increase proportionately, 1:4).
		Refrigerate the cultured cream for a couple of hours until it reaches around 60°F. Churn or shake until butter forms.
	www.hoeggergoatsupply.com /info/butter.shtml (369 words)

	Cook's Thesaurus: Cultured Milk Products
		buttermilk Notes: Despite its name and creamy consistency, buttermilk is relatively low in fat.
		Most of the buttermilk found in supermarkets is cultured buttermilk, made by adding a bacterial culture to low-fat or nonfat milk.
		More authentic and tasty, though, is churn buttermilk, which is the liquid that remains after milk is churned into butter.
	www.foodsubs.com /Cultmilk.html (851 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 /qa/buttermilk.htm (332 words)

	montrealfood.com: Buttermilk (Site not responding. Last check: 2007-10-16)
		In the summer, buttermilk mixed with grated cucumber is the basis for some superb chilled soups.
		Buttermilk is the liquid that remains after making butter.
		The buttermilk I drink is delicious but I’d love to be able to try different local varieties, the way we are still able to do with cheeses, cider, and even maple syrup.The flavour is there but the flavours are gone.
	www.montrealfood.com /btrmlk.html (348 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 (244 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 /Buttermilk2.htm (2772 words)

	Cooking ingredients: Milk products
		Cultured buttermilk or milk, also called soured milk or fermented milk, is a creamy, pourable drink made by fermenting low-fat or skimmed milk with special buttermilk culture bacteria.
		In Finland cultured buttermilk is consumed as a drink, usually during meals.
		In modern cooking, the term "buttermilk" is used to mean the thick, cultured milk rather than the traditional, thin buttermilk.
	www.dlc.fi /~marianna/gourmet/i_milk.htm (1718 words)

	Buttermilk
		The formation of buttermilk is based on the fermentation by the starter bacteria which turns lactose into lactic acid.
		See the page on Smearing and Staining of Bacteria to learn how to see these bacteria with a microscope, and the page on Milk Fermenting Bacteria for a demonstration and discussion of Streptococcus lactis, which is the bacterium which performs this fermentation.
		Below is a photomicrograph if buttermilk which has been smeared and gram stained.
	biology.clc.uc.edu /Fankhauser/Cheese/BUTTERMILK.html (928 words)

	Buttermilk (from dairy product) -- Encyclopædia Britannica
		Actually, the name refers to the fact that buttermilk was once the watery end-product of butter making (shown in Figure 1).
		Modern buttermilk is made from low-fat or skim milk and has less than 2 percent fat and sometimes none.
		It has been replaced as a beverage by cultured buttermilk, which is prepared from skim or low-fat milk by fermentation with bacteria that produces lactic acid.
	www.britannica.com /eb/article?tocId=50439 (871 words)

	The Bryan-College Station Eagle > Food (Site not responding. Last check: 2007-10-16)
		You can also freeze the remaining buttermilk in ice cube trays and determine how many cubes equal the amount you need for a recipe, then thaw that amount as needed.
		Two tablespoons of buttermilk powder mixed with one cup of water is equivalent to one cup of buttermilk.
		Cultured buttermilk powder is found in the baking aisle of the grocery store.
	www.theeagle.com /food/061202foodfiles.htm (494 words)

	Re: Buttermilk
		MAKING BUTTERMILK ©David B. Fankhauser, Ph.D., Professor of Biology and Chemistry University of Cincinnati Clermont College, Batavia OH 45103 Use 1 part active buttermilk as starter This page has been accessed times since26 July 2000.
		Because some of the lactose has been broken down to lactic acid, buttermilk should cause less of a problem for those who are lactose intolerant.
		MICROBIOLOGY OF BUTTERMILK: See the page on Smearing and Staining of Bacteria to learn how to see these bacteria with a microscope, and the page on Milk Fermenting Bacteria for a demonstration and discussion of Streptococcus lactis, whichis the bacterium which performs this fermentation.
	www.baking911.com /_disc10/00001b15.htm (1017 words)

	The Case for Butter by Trauger Groh
		Besides a pure culture obtained by a laboratory, we can use as a natural starter a great many dairy products which are supposed to contain a preponderance of those germs involved in producing the desirable flavor in butter: buttermilk, sour cream, whey, sour whole or skimmed milk.
		The buttermilk coming out of modern sweet cream buttering tastes flat and cannot be used for human consumption.
		It is usually pasteurized skimmed milk, fermented with a laboratory culture.
	www.realmilk.com /butter.html (1180 words)

	SACO FOODS
		This dried, Cultured Buttermilk Blend quickly became a kitchen staple, and is widely used by food writers, editors, and recipe developers.
		It offered all the benefits of real Cultured Buttermilk in cooking and baking, without the hassle of buying fluid buttermilk, using a small portion in a recipe, and then throwing (usually) the rest down the drain when it spoiled in the fridge.
		The Sanna's success with the dry buttermilk now linked their dairy business to the baking section of the grocery store, hence the introduction of their next two innovative products, SACO Baking Cocoa and SACO real Chocolate CHUNKS.
	www.sacofoods.com /aboutus2.html (436 words)

	Product Review: Dry Buttermilk
		Doubtless there are other brands, but I have used SaCo Cultured Buttermilk Blend made by SACO Foods, Inc. of Middleton, Wisconsin.
		For each one-quarter cup of buttermilk called for in a recipe, you use one tablespoon of the dry buttermilk and one-quarter cup of water.
		For instance, if your recipe calls for one cup of buttermilk, you mix four level tablespoons of the dry buttermilk with the dry ingredients and substitute one cup of water when the recipe calls for liquid buttermilk.
	www.texascooking.com /features/jun97drybuttermilk.htm (481 words)

	Recipe: Comment to Liss + sour cream recipe
		Liss, your 'homemade buttermilk' recipe is not actually buttermilk, but sour milk (no longer sold in stores today).
		Although they are easily interchangeable for baked goods, for non-baked goods, sour milk and buttermilk aren't necessarily equivalent as buttermilk (what is left after butter making) does not have a sour flavor.
		Buttermilk (this is cultured version): Take 1/4 cup of buttermilk and add four cups of milk to a mason jar.
	www.recipelink.com /gm/0/58265 (180 words)

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