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Acidified buttermilk is a substitute made by adding a food-grade acid, such as white vinegar or lemon juice, to milk. [11] It can be produced by mixing 1 tablespoon (0.5 US fluid ounces, 15 ml) of acid with 1 cup (8 US fluid ounces, 240 ml) of milk and letting it sit until it curdles after about 10 minutes.
Dry buttermilk powder or "dried buttermilk": This dehydrated powder is derived from the byproduct of sweet cream butter-making on an industrial scale. The process preserves the flavors and ...
The fat content of milk is the proportion of milk, by weight, [1]: 266 made up by butterfat. The fat content, particularly of cow 's milk, is modified to make a variety of products. The fat content of milk is usually stated on the container, and the color of the label or milk bottle top varied to enable quick recognition.
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0.1-3.5% 14 days [1] Lactococcus lactis subsp. cremoris, Lactococcus lactis* biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris and Geotrichum candidum [7] Mesophilic fermented milk that may or may not contain fungus on the surface; originally from Sweden; a Finnish specialty [7] Cultured buttermilk 1–2% 10 days [1]
[1] For example, the expression "5 mod 2" evaluates to 1, because 5 divided by 2 has a quotient of 2 and a remainder of 1, while "9 mod 3" would evaluate to 0, because 9 divided by 3 has a quotient of 3 and a remainder of 0. Although typically performed with a and n both being integers, many computing systems now allow other types of numeric ...
Buttermilk koldskål (Danish: kærnemælkskoldskål, often simply koldskål – literally cold bowl) is a sweet cold dairy beverage or dessert eaten in Denmark. Koldskål is made with buttermilk and other varying ingredients: eggs, sugar, cream and/or other dairy products, vanilla, and sometimes lemon. [1] The dish arose when buttermilk became ...
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