[Cheese] Buttermilk

[Erica Schechter]

Jack,

Thanks for the tip :) However, I'm planning on making cultured
buttermilk with either nonfat or 1% milk. I make a healthy ranch
dressing with a combination of plain nonfat yogurt and 1% buttermilk.
So I don't know...maybe it will be similar to the commercial version?
In any case, I think I'll give it a shot...I need to order more
rennet, anyway ;)

--Erica

On 2/6/06, Jack Schmidling <arf at mc.net> wrote:
> Erica Schechter wrote:
> > I'm thinking about making my own buttermilk, as I love homemade ranch
> > dressing. Is it significantly better than the storebought stuff? Or
> > should I save the effort?
>
> Good question when you consider how good Cool Whip is.
>
> However, I think you will find that commercial buttermilk is as far
> removed from the real thing as Cool Whip is from whipped cream.
>
> Traditional butter milk is the liquid and solids left after cream is
> churned into butter.  The commercial stuff is an industrial concoction
> made from by products of the industry... powdered milk, whey again,
> skimmed milk and a culture.  Read the ingredients on that label to get
> the idea.
>
> I never cared for the stuff so I can not offer an opinion on the taste
> but I would be interested is hearing the results of a comparison.
>
> js
>
>
> --
> PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
>
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
>