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Dozens of iconic Southern recipes call for buttermilk, the incomparable cultured milk that lightens, tenderizes, marinates, flavors, and performs other works of kitchen magic.
Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in Western countries is cultured separately. It is common in warm climates where unrefrigerated milk sours quickly. [3]
Powdered milk, also called milk powder, [1] dried milk, or dry milk, is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated , due to its low moisture content.
Mixing melted butter with chocolate to make a brownie. Melted butter plays an important role in the preparation of sauces, notably in French cuisine. Beurre noisette (hazelnut butter) and Beurre noir (black butter) are sauces of melted butter cooked until the milk solids and sugars have turned golden or dark brown; they are often finished with ...
When baking, add the powdered buttermilk with the rest of the dry ingredients and then add the appropriate amount of water when the recipe calls for buttermilk. $15 at Amazon
Amish Country Roll Butter: Since 1946, this brand has made butter from a traditional family recipe using both whey cream and sweet cream. Find it in major chain grocery stores such as Publix, Tom ...
Milk products and production relationships. Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. [1] The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food around the world such as yogurt, cheese, milk and butter.
Due to the low fat content of whey the yield is not high, with typically two to five parts of butter manufactured from the whey of 1,000 parts milk. [10] Whey cream and butter are suitable for making butter-flavoured food, as they have a stronger flavour of their own. They are also cheaper to manufacture than sweet cream and butter.