Buttermilk and LJ settings
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Buttermilk- a cpl of comments came asking about buttermilk that then wouldn't post. Weird.
Buttermilk originally was the milk( whey) left over from the creation of butter. If you are using pre 1930 recipes for buttermilk, this is probably what they were using. It is not available commercially, although I hear you can sometimes get it at farmer's markets.
Cultured buttermilk that we see in stores is usually homogenized and pasteurized milk that has been additionally cultured with a lactic acid to create a slight sour taste and creamier texture.
Buttermilk- a cpl of comments came asking about buttermilk that then wouldn't post. Weird.
Buttermilk originally was the milk( whey) left over from the creation of butter. If you are using pre 1930 recipes for buttermilk, this is probably what they were using. It is not available commercially, although I hear you can sometimes get it at farmer's markets.
Cultured buttermilk that we see in stores is usually homogenized and pasteurized milk that has been additionally cultured with a lactic acid to create a slight sour taste and creamier texture.