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Article: Buttermilk gives recipes a tangy touch
- Article from:
- Tribune-Review/Pittsburgh Tribune-Review
- Article date:
- July 11, 2007
- Author:
CopyrightCopyright 2007 Tribune-Review/Pittsburgh Tribune-Review. Provided by ProQuest LLC. (Hide copyright information)
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That stuff in the dairy case isn't your grandfather's buttermilk.
Which is good -- and bad.
Good, because what you buy at the supermarket has been pasteurized
to avoid contamination by organisms that might cause foodborne
illness. Bad, because it's not "true" buttermilk, the liquid product
left over from churning milk to make butter. When exposed to natural
airborne bacteria, that long-ago liquid would thicken, sour and
became tangy, perfect for making pancakes, cakes and quick breads,
filling buttermilk pies and quenching grandpa's thirst.
"I have very clear memories of my grandfather drinking buttermilk
on his dairy farm while I was growing up," says Nancie McDermott,
author of "Southern ...