[Sca-cooks] cream cheese and other cultured milk products

[WyteRayven at aol.com]

Hmm....you could make a small quantity of butter from scratch, and that way get your buttermilk for the recipe. It would probably be the closest to what would have been used.

I know that buttermilk in the store is not the same animal as real buttermilk. It isnt from butter at all, but is created by innoculation of bacteria I believe.

It doesnt even taste like real buttermilk. It's very sour whereas real buttermilk isnt.

Ilia
In a message dated 5/18/2003 1:27:32 AM Eastern Standard Time, Stefan li Rous <StefanliRous at austin.rr.com> writes:

>> I have read that cream cheese as in the store is not in our time line.
>If you mean the "Philadelphia Cream Cheese", then yes you are correct.
>I remember a discussion here about that product. Also discussions on
>how the sour cream here is different that in Russia. In part is because
>of the cultures used and in part the processing.
>>
>> I have found a recipe that makes something very similar.
>>
>> three cups of whipping cream
>> 2 tablespoons buttermilk
>Even the buttermilk you get today may produced differently than say a
>hundred years ago.
>You might be interested in some of the comments and suggestions in this
>file in the FOOD section of the Florilegium:
>dairy-prod-msg    (80K) 10/ 4/01    Dairy products. milk, butter,
>curds, cream.
>Stefan
>--------
>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas
>StefanliRous at austin.rr.com
>**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
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