I just wanted to clear up the misconception about buttermilk because I think people are put off by the name and for those that enjoy dairy it can be a really enriching substitute and is also great to cook with and has a really really long shelf life in comparison if stored correctly. Its got about the same nutritional content as skim milk, but its got a much thicker consistency and a slightly different taste.

1 Cup low fat Buttermilk: 98kcals, 2g fat (1 sat), 12 carbs, 8 grams of protien

So, let me get this straight--buttermilk has the qualities of cream with none of the fat. How is that possible?

When I used to consume milk products, I made my own buttermilk.

Salted kind: Fat free yoghurt (10%) + water (90%) + salt + curry leaves + ginger. Drain liquid to separate debris.

Sweet: Fat free yoghurt (10%) + water (90%) + sweetner (as desired)

IMHO a very healthy drink.

I have had fat-free buttermilk. Same stats as skim milk but a different taste. It adds a little variety to oatmeal or whatever you will have.

You can make mock buttermilk with skim milk and leno juice or white vinegar....it works well:

To make pretend buttermilk, add 1-3/4 tablespoons of cream of tartar to a cup of milk, or add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. In many baking recipes, you can also just use plain yogurt or sour cream instead of buttermilk.


I've done this trick many times for pancakes.

So, let me get this straight--buttermilk has the qualities of cream with none of the fat. How is that possible?
I should have mentioned something here...there is a BIG! difference between real buttermilk and "old fashioned buttermilk"...

Buttermilk is clabbered milk added to fresh milk and allowed to ferment.
"Old Fashioned Buttermilk" is the removed liquid portion of churned butter along with raw milk.

Also, because of the fermentation buttermilk will last about 2 times longer than milk in your fridge. I read that eventually if you leave it long enough a small mold will grow on the outside of the bottle, but that it can be safely removed and the buttermilk will still be good as long as its heated (I think that happens in about a month).

-Andrew

You can make mock buttermilk with skim milk and leno juice or white vinegar....it works well:

To make pretend buttermilk, add 1-3/4 tablespoons of cream of tartar to a cup of milk, or add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. In many baking recipes, you can also just use plain yogurt or sour cream instead of buttermilk.


I've done this trick many times for pancakes.

Gordo, Where the hell do you come up with this stuff? :lol: Are you a chef or something?

Have you folks ever seen pictures or film of delis, bars etc. in the 1930's and 40's when people routinely drank buttermilk? There'd always be a pitcher of it sitting on the counter... with butter floating in it... at room temperature... :drool: :whistle:

Have you folks ever seen pictures or film of delis, bars etc. in the 1930's and 40's when people routinely drank buttermilk? There'd always be a pitcher of it sitting on the counter... with butter floating in it... at room temperature... :drool: :whistle:

Floating butter - room temperature - yeech!

Floating butter - room temperature - yeech!


And you yeeched! at my flax, fish and whey... :whistle: :lol:

Nope just like to cook....thing is, when I changed my diet I needed to be sure it was going to be tasty. If you're gonna do it right....you know the rest... .

Sometimes my stuff is a hit, sometimes a miss ;)

That and lots of research.

For the record, I'm a programmer (Oracle is my main bag) :tucool:

Gordo, Where the hell do you come up with this stuff? :lol: Are you a chef or something?

I should have mentioned something here...there is a BIG! difference between real buttermilk and "old fashioned buttermilk"...

Buttermilk is clabbered milk added to fresh milk and allowed to ferment.
"Old Fashioned Buttermilk" is the removed liquid portion of churned butter along with raw milk.

Also, because of the fermentation buttermilk will last about 2 times longer than milk in your fridge. I read that eventually if you leave it long enough a small mold will grow on the outside of the bottle, but that it can be safely removed and the buttermilk will still be good as long as its heated (I think that happens in about a month).

-Andrew

And which one are you advocating? Or will I be straight as long as I stick with the low-fat variety..

You can make mock buttermilk with skim milk and leno juice or white vinegar....it works well:

To make pretend buttermilk, add 1-3/4 tablespoons of cream of tartar to a cup of milk, or add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. In many baking recipes, you can also just use plain yogurt or sour cream instead of buttermilk.


I've done this trick many times for pancakes.

Totally sweet! Someone please stop me if I've misunderstood, but basically, for an add'l ~40kCal of carbs you can have some psuedo-cream that is actually skim milk. Right?

Please excuse the incredulousness...it's just that the thought of incorporating cream back into my diet/cooking is really getting me pumped up.