|
|
Article: GOT BUTTERMILK? DON'T SWALLOW THE MYTH THAT BUTTERMILK IS BAD FOR YOU. THE LOW-FAT VARIETIES CAN YIELD TASTY, HEALTHFUL RECIPES.(DAILY BREAK)
- Article from:
- The Virginian-Pilot (Norfolk, VA)
- Article date:
- April 10, 1996
- Author:
CopyrightCOPYRIGHT 1996 The Virginian Pilot-Ledger Star. All rights reserved. Reproduced with the permission of the Dialog Corporation 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)
|
Byline: PAT DOOLEY, FLAVOR EDITOR
WHAT'S THIS? Buttermilk in a recipe for low-fat mashed potatoes? And here's one for skinny buttermilk pancakes. Another substitutes buttermilk for whole milk and egg yolks.
Books and magazines everywhere are churning out tasty, low-fat recipes using buttermilk.
But how does a product made from butter fit into our reduced-fat, low-fat, nonfat, we-want-nothing-to-do-with-fat obsession?
Well, for one thing, buttermilk is not made from butter.
Commercial buttermilk is ``cultured,'' much like yogurt, sour cream and cottage cheese. Dairies most often make it with low-fat or skim milk, though some use whole milk. (Check the ...