How can I make buttermilk?

Buttermilk was the basis for most history in households around the world. It provides a beautiful creamy taste without high calories and fat that accompanies butter. Traditionally, the buttermilk was a liquid that remained after spewing butter. The buttermilk is simply "milk" or liquid, which comes from chrl butter. The buttermilk, which is made in this way, is called traditional buttermilk.

You can make the buttermilk a traditional way at home by combining heavy cream and full -fat milk yogurt. It is very important that you make sure that these two ingredients are the only things in your cream and yogurt because the ingredients of any kind will destroy your final results. Mix yogurt and cream in a clean bowl, if possible, glass, with a few fine whisks. Cover the bowl and store in a warm place overnight. Warmer temperatures are digging the active culture of yogurt into action, so if you have a cold house, it can take a little longer.

Once the tsmmes thickened, it is time to pull the blender. MixtureDefeat until the peaks start to create, and then slow down a lot of mixing. Milk solids are separated from buttermilk almost at the same time when peaks begin to form. Keep the buttermilk as possible by switching to lower settings or even switching to a manual blender.

Drain the buttermark from the butter and you will be done. If you keep the butter for a while, rinse the butter until the water creates. The buttermilk left on butter becomes rancid and your butter will also get worse. You should get a few cups (0.5 liters) of domestic traditional buttermilk in this way.

This is not the fastest way to produce buttermilk. There are many easy and relatively fast recipes that produce buttermilk at home if you are in a hurry. The buttermilk is a high -acidic acid azave into normal milk will help cover milk and create what is called artificial buttermilk. This acid gives buttermilk its souru taste. When dairy products make buttermilk, refined or artificial, they add lactic acid bacteria.

When you make buttermilk at home, you want to use Tartar cream, lemon juice or vinegar. For each cup (0.24 liters) milk you use one tablespoon (15 ml). Allow the mixture to be adjusted to room temperature for about fifteen minutes until it starts to cover. Stir the mixture again and will be ready for use.

If you make a buttermilk in a traditional style at home or buy a cultivated buttermilk from the store, it has the advantages of drinking and using buttermilk. It has a high content of potassium, calcium and vitamin B12. It is easy to worry about, which means that these nutrients are easier to absorb. It is also lower in fat and calories than skim milk.