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

[AF Murphy]

Well... yes, commercial buttermilk is not the same as real buttermilk,
but is a form of cultured milk. But that's why it works to make a type
of cream cheese - you're mixing those cultures with the cream to make
the cheese.  So real buttermilk, the by-product of buttermaking, won't
work for this! No cultures!


Of course, the one I'll never forget is a fellow teacher who had tried
to make butter with the children... with buttermilk, not cream... Nonfat
buttermilk, at that! Didn't work. *EG*

AEllin Olafs dotter

Anne

WyteRayven at aol.com wrote:
> 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
>>