- Joined Aug 4, 2000
My recipe for cornbread muffins calls for 1 1/4 C milk. Is there any reason that buttermilk cannot be substituted for it?
Correct, it's what remains after butter forms from cream. Yet some supermarkets sell a regular (or high fat) buttermilk and it not only tastes great, it keeps for an extra long time in the fridge. I've stored an open quart of high fat stuff for over 10 months in the fridge without any change in flavor and without separation.Buttermilk makes the best corn bread and muffins, in my opinion. Substitute some of the baking powder with a little less than that amount of soda (for 2 tsp powder, use 1 tsp powder and 1/2 tsp soda, or less)
Isn't buttermilk the serum left after butter has been made with the cream? therefore without the fat? That's what i read years ago, that's what i always believed. Anyone know?
How sad.Isn't buttermilk the serum left after butter has been made with the cream?
No not in years.
Real buttermilk is almost gone. Some smaller dairies still make. Big dairies rush the butter out leaving nothing.
The buttermilk you are using is made with milk.
unless i'm having chemo brain again.
I'd google your inquiry. Having made yogurt for over 35 years, the homemade stuff tastes nothing like buttermilk. Methinks that they're two different bacterial cultures. Cheeses are their own unique bacterial cultures, too, along with enzymes that produce distinct flavors.How sad.
But then what makes buttermilk different from yoghurt? The buttermilk i get (an organic german brand, Berchtesgadener Land, is amazingly good and doesn;t taste like yoghurt - in fact i'm convinced it makes better breads than yoghurt. How is it cultured, is it a different bacteria than yoghurt?