Using Buttermilk
Buttermilk is the liquid left after churning butter. Most of the fat goes into the butter, not the
milk. It may be used in any recipe calling for milk such as shakes, soups, sauces, pancakes
and waffles. Refrigerate until ready to use.
If you want to use this buttermilk to increase calcium and protein in a bread recipe, it may be
substituted for any or all of the water. The bread will be shorter and more dense.
The buttermilk should be scalded before using to improve its baking quality. Pour into sause
pan and heat to 200°F/94°C, then allow to cool to 80°F/27°C.
Today's buttermilk sold in grocery stores is a cultured product rather than a by product of
churning cream into butter. Cultured buttermilk is made from fresh lowfat of skim milk with the
addition of nonfat dry milk solids, salts and other ingredients.
It also has a special bactenal culture added which produces the characteristically fart flavor.
There is a cultured Buttermilk bread recipe in the bread recipe section.
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