[Cheese] Buttermilk

[Erica Schechter]

Re: yogurt, the cultures used are different. Most notably, yogurt
culture includes some ST thermo and bifidobacteria, whereas buttermilk
cultures appear to be flora danica with some acidophilus. Also, yogurt
is held at a higher temperature for a shorter amount of time.

Re: butter, I suppose that it has to do with the buttery-flavored
diacetyl production. Butter-flavor milk? ;)

Just my guesses...
--Erica

On 2/6/06, Jack Schmidling <arf at mc.net> wrote:
> Erica Schechter wrote:
>
> > Thanks for the tip :) However, I'm planning on making cultured
> > buttermilk with either nonfat or 1% milk. I make a healthy ranch
> > dressing with a combination of plain nonfat yogurt and 1% buttermilk.
> > So I don't know...maybe it will be similar to the commercial version?
>
> Making buttermilk from low fat milk sounds a lot like making yogurt.
> What is the difference?
>
> And how does the "butter" get into this sort of butter milk?
>
> js
>
>
>
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