Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.what is the meaning of butter milk in the backing?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the meaning of butter milk in the backing?),it will help you,my kids.
Answers:
in baking
just add a teaspoon of lemon juice to your milk for a substitute for butter milk
Other Answers:
"Buttermilk is the liquid left over after producing butter from full-cream milk by the churning process. It has a slightly sour taste."
"Most of the modern, commercially-available, "buttermilk" in 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."
Source(s):
http://en.wikipedia.org/wiki/Buttermilk
we remove the butter from curds.the left over watery substance is called buttermilk. . it is a very healthy drink esp. in summer. it is very cooling .to make it tastier we add crushed ginger, cumin powder, (u can add crushed onion also ) & salt to taste. we can add some mint & coriander leaves also.
Buttermilk is the liquid left over after producing butter from full-cream milk by the churning process. It has a slightly sour taste. It is quite popular as a refreshment in India and a variant called lassi is sold commercially. Many breads are made with buttermilk, and it is also used in creamy soups and sauces. For breads made solely with grains, buttermilk may contain amounts of calcium from its dairy products, such as nonfat dry-milk powder.
Most of the modern, commercially-available, "buttermilk" in 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. The sour taste, or tartness of "cultured buttermilk" is owing to the fermentation process, which, if making buttermilk, begins with a commercial product of buttermilk which has become chemically active, or rather fermented. In this reaction the starter bacteria, streptococcus bacteria, turns lactose into lactic acid. As the pH drops in this reaction the milk becomes tart. At this point, casein, a milk protein, precipitates as it is no longer soluble under acidic conditions, causing what is called clabbering. The acidity of buttermilk accounts for its long refrigeration life. This process can be repeated when making sour cream with slight alterations.
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.
they used to let milk (cream usually) go sour before putting it into a churn and shaking and beating(churning) the butter out of it. What was left was thin because all of the fat had been taken out as butter and what was left was like sour skim milk instead of cream. When you are baking with baking soda you need an acid to activate it, sour buttermilk provided that acid. That is why the one woman said that you can use regular milk if you add lemon juice(an acid) or vinegar to the recipe,vinegar being an acid also. Using vinegar will actually give you more consistent results.
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Kitty said: Yes.what is the meaning of butter milk in the backing?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the meaning of butter milk in the backing?),it will help you,my kids.
Answers:
in baking
just add a teaspoon of lemon juice to your milk for a substitute for butter milk
Other Answers:
"Buttermilk is the liquid left over after producing butter from full-cream milk by the churning process. It has a slightly sour taste."
"Most of the modern, commercially-available, "buttermilk" in 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."
Source(s):
http://en.wikipedia.org/wiki/Buttermilk
we remove the butter from curds.the left over watery substance is called buttermilk. . it is a very healthy drink esp. in summer. it is very cooling .to make it tastier we add crushed ginger, cumin powder, (u can add crushed onion also ) & salt to taste. we can add some mint & coriander leaves also.
Buttermilk is the liquid left over after producing butter from full-cream milk by the churning process. It has a slightly sour taste. It is quite popular as a refreshment in India and a variant called lassi is sold commercially. Many breads are made with buttermilk, and it is also used in creamy soups and sauces. For breads made solely with grains, buttermilk may contain amounts of calcium from its dairy products, such as nonfat dry-milk powder.
Most of the modern, commercially-available, "buttermilk" in 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. The sour taste, or tartness of "cultured buttermilk" is owing to the fermentation process, which, if making buttermilk, begins with a commercial product of buttermilk which has become chemically active, or rather fermented. In this reaction the starter bacteria, streptococcus bacteria, turns lactose into lactic acid. As the pH drops in this reaction the milk becomes tart. At this point, casein, a milk protein, precipitates as it is no longer soluble under acidic conditions, causing what is called clabbering. The acidity of buttermilk accounts for its long refrigeration life. This process can be repeated when making sour cream with slight alterations.
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.
they used to let milk (cream usually) go sour before putting it into a churn and shaking and beating(churning) the butter out of it. What was left was thin because all of the fat had been taken out as butter and what was left was like sour skim milk instead of cream. When you are baking with baking soda you need an acid to activate it, sour buttermilk provided that acid. That is why the one woman said that you can use regular milk if you add lemon juice(an acid) or vinegar to the recipe,vinegar being an acid also. Using vinegar will actually give you more consistent results.
correctness,It's Non-profit and only for informational purposes.
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