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Article: OUT OF BUTTERMILK? YOU HAVE OPTIONS.(Living)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- February 11, 2004
CopyrightCOPYRIGHT 2004 The Cincinnati Post. All rights reserved. Reproduced with the permission of Dialog LLC by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Q. If a recipe calls for buttermilk and you cannot find it in the store, what can you substitute it with? How can you make buttermilk? -- Christine Morin, Round Rock, Texas
A. Before we get to your question, we'd like to clear up a common misconception. Despite its name, buttermilk is a low-fat product -- not a cause for dietary hand-wringing. Buttermilk is not in any way, shape or form butter -- though there was a time when buttermilk was a byproduct of butter-making. Even then almost all the fat went into the butter.
Nowadays, most buttermilk is made through culturing, by fermenting milk (usually skim) with a lactic-acid culture. Its closest ...