SC - Re: buttermilk

[Chris Stanifer]

- --- Weaver8002 at aol.com wrote:
> In a message dated 04/24/2001 4:41:05 PM Eastern
> Daylight Time, 
> dy018 at freenet.carleton.ca writes:
> 
> 
> > Buttermilk is milk to which bacterial cultures
> have been added to give
> > it its characteristic sour taste. Even though it
> has butter in its name,
> > it is not a higher fat choice! It is made from
> either 1% or 2% milk. Its
> > nutritional content is comparable to regular white
> milk except it may or
> > may not be fortified with vitamin D. One cup or
> 250 mL of buttermilk
> > (0.8% MF) has 105 calories and 2 grams of fat.
> > 
> > 
> 
> i always thought buttermilk was what was left over
> after you made butter from 
> the milk - more like skim milk.
> 
> Margherita the Weaver

Yes, that's right...sort of.  There are, technically,
two versions of buttermilk.  The first, and original,
is the liquid which remains after churned butter has
solidified.  The second, and the only one, to my
knowledge, which is available commercially, is a
cultured skim milk product which has nothing to do
with butter, at all.

Balthazar of Blackmoor

=====
"The half full glass and the half empty glass both contain the same amount of liquid...the half empty glass, however, has a fly in it."

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