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  2. Kashk - Wikipedia

    en.wikipedia.org/wiki/Kashk

    In Azerbaijan, qurut is made in a similar way from strained yogurt. Yogurt is made from fresh milk and strained to make suzma qatiq. When the buttermilk "whey" has been separated from the butter using traditional methods the buttermilk curds are formed into small balls and dried in the sun. [9]

  3. What Is Buttermilk? Everything You Need to Know Including ...

    www.aol.com/buttermilk-everything-know-including...

    With its delightful tang, subtle richness, and tenderizing capabilities, buttermilk has so many uses in cooking and baking. This dairy-case staple has so much culinary potential—it tenderizes ...

  4. Modified milk ingredients - Wikipedia

    en.wikipedia.org/wiki/Modified_milk_ingredients

    This includes casein, caseinates, whey products (including whey butter and whey cream), cultured milk products (including yogurt, sour cream and cultured buttermilk), ultrafiltered milk, milk protein concentrate, milk serum proteins and fats.

  5. Which Milk Substitute Is Right for Your Recipe? 15 ... - AOL

    www.aol.com/milk-substitute-recipe-15-swaps...

    Sour cream is another milk substitute similar to yogurt, and it even has the added benefit of tenderizing baked goods (like cake, muffins or quick breads). Keep in mind, though, that it will add a ...

  6. Buttermilk - Wikipedia

    en.wikipedia.org/wiki/Buttermilk

    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.

  7. 5 Ways to Make a Buttermilk Substitute - AOL

    www.aol.com/5-ways-buttermilk-substitute...

    The post 5 Ways to Make a Buttermilk Substitute appeared first on Taste of Home. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to ...

  8. Clabber (food) - Wikipedia

    en.wikipedia.org/wiki/Clabber_(food)

    Over time, the milk thickens or curdles into a yogurt-like consistency with a strong, sour flavor. In Joy of Cooking, "Clabber... is milk that has soured to the stage of a firm curd but not to a separation of the whey." [1] Prior to the now-popular use of baking powder, clabber was used as a quick leavener in baking. [2]

  9. 10 Common Greek Yogurt Substitutes for When You're ... - AOL

    www.aol.com/lifestyle/10-common-greek-yogurt...

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