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Article: Buttermilk enhances taste and texture in all kinds of recipes.(Food)(Baking secrets)(Recipe)
- Article from:
- Daily Herald (Arlington Heights, IL)
- Article date:
- May 23, 2007
CopyrightCOPYRIGHT 2007 Paddock Publications. 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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Byline: Annie Overboe
Once upon a time, homemade buttermilk enjoyed its place as the beverage of choice on tables across America. Naturally thin and light, this tangy dairy product was the byproduct of churning cream into butter.
From the name, you might assume buttermilk's laden with fat, but nothing could be further from the truth. The churning process agitates liquid cream causing the fat to clump together and form solid butter. With most of the fat congealed into butter, the resulting milk holds very little fat.
Long gone are the days when we milked our own cows or churned butter from fresh cream, so commercial dairies create buttermilk by ...