[Sca-cooks] Buttermilk?

[Micheal]

----- Original Message ----- 
From: <lilinah at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Friday, December 03, 2004 3:01 PM
Subject: [Sca-cooks] Buttermilk?


> With all this discussion of sourdough and lactic acid fermentation, i have 
> a question entirely unrelated to bread...
>
> In the US the only buttermilk i think i have ever drunk is commercial 
> cultured dairy buttermilk. I am quite fond of the stuff, especially in the 
> summer, and can easily go through a quart in a day or a tad more.
>
> Question One
>
> To the best of my knowledge, buttermilk was originally the whey (if that 
> is the appropriate word) left after churning cream into butter. I believe 
> i have never had this. I would assume it would not be as thick as the 
> cultured buttermilk, but that's just a guess. So, what would its texture 
> be and why would it be sour?
>
> (side bar: i seem to recall a commercial brand that claims to be the 
> result of the process of churning butter, but as best i recall, it didn't 
> seem vastly different from my preferred cultured brand. Perhaps real 
> churned buttermilk actually isn't?)
>
> Question Two
>
> When i was in Morocco, i had a dairy beverage which name has been 
> translated into English as buttermilk, but i know nothing of its 
> production method. It was indeed thinner than the usual USAmerican 
> cultured buttermilk. But what i found most interested was the mouth 
> sensation it induced. While not in the slightest carbonated, there was a 
> "fizzy" or "tingly" mouth feel. Was this due to lactic acid fermentation? 
> I've had plenty of dairy products produced by lactobacilli and never 
> noticed this sensation. What is this? I'd love to reproduce it or find a 
> source to purchase it.
>
> Thanks for any clues,
>
> Anahita
>
 Are you sure it was cows milk ? Could have been goat or camel being in 
Morocco which may acount some  for the taste. Also it could have been raw 
butter milk slightly fermented. Not all the world has our health law 
standards.
 Da



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