[Cheese] Buttermilk

[Peter Næslund Møller]

----- Original Message ----- 
From: "Corina" <corina at cyber-dyne.com>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Friday, July 06, 2007 11:25 PM
Subject: [Cheese] Buttermilk


> Hi everyone,
> 
> I have noticed that when I make buttermilk it gets really thick 
> initially, but then after a few days it gets a lot more liquid and 
> eventually separates. When I buy buttermilk at the store it seems to 
> get thicker the longer I keep it (sometimes 10-14 days). I use the 
> store buttermilk to culture the home made stuff. Does anyone know why 
> mine gets watery or what to do about it?

It may be related to some sort of enzymatic process involving the enzymes the bacteria use.. Once the bacteria start dying, they leak some enzymes into the milk... Some of these enzymes can break the casein molecules apart..

Another thing: Most storebought buttermilk is homogenised,,

/peter