[Cheese] Buttermilk

[Jack Schmidling]

Corina wrote:

> I make the buttermilk using milk that has been pasteurized but not 
> homogenized (I buy it raw and pasteurize it at 145 F for 30 mins).

As far as I know, "cultured buttermilk" is made from skimmed milk, not 
whole milk.

Other than that, I see nothing wrong with your process.

 > I figure the culture just grows until it has
> turned it all into buttermilk, so it takes longer for a bigger batch?

I don't think so assuming you adjust the amount of starter.  When the pH 
reaches 4.5, it is done.  It is important not to disturb it until that 
point or it will/can separate.

It is also agitated after this to break it up into a buttermilk-like 
texture.

This, of course, in not really buttermilk but what the dairy industry 
has decided we should like.  It's a good way to get rid of a lot of 
skimmed milk.

Buttermilk is supposed to be what is left in the churn after butter is 
made.  If the cream was cultured, we have cultured butter milk.

If you culture skimmed milk you get cultured skimmed milk but that 
probably would not sell very well.

js

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