Tuesday, May 12, 2015

Is it Buttermilk or Milk with Butter?

So my highly educated Niece, Sarah Rebecca Sunkel wants to make some Buttermilk.  Now, here's the definition of Buttermilk:

Traditional buttermilk[edit]

Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelf-life.[3] However, in establishments that used cream separators, the cream was hardly acidic at all.
On the Indian subcontinent, the term "buttermilk" refers to the liquid left over after extracting butter from churned yogurt. Today, this is called traditional buttermilk. Traditional buttermilk is still common in many Nepalese, Indian and Pakistani households but rarely found in western countries.[2] In Southern India and most areas of the PunjabSaurashtra (Gujarat), buttermilk with added water, sugar or salt, asafoetida, and curry leaves is a must-have in daily food while also given at stalls in festival times.

2.  Melt the sticks in a Microwave
3.  Add the melted butter to some 2% Milk
4.  Realize it isn't working and pour the mixture down the drain HOPING your Uncle Josh didn't find out about it.

Well, I found out about it!

Life goes on here on Courthouse Road

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