As kids, we could make butter from the cows milk by putting the heavy cream that separated to the top into a mason jar, and then shaking it for about ten or fifteen minutes. This was before it started to sour, really a science experiment for us chilluns. The shaking would cause the fat in the cream to clump together, and the clump would get bigger and bigger until you had a nice lump of "butter" that was white and not very tasty without a little salt added to it. What was left over was really thin milk with not too much taste, pretty watery, and I guess that is "butter milk"?
------------- Max Charleston SC On Fri, Dec 1, 2017 at 1:15 PM, Curley McLain via Mercedes < mercedes@okiebenz.com> wrote: > Buttermilk is what is left over when you churn milk/cream into butter. > (That is the traditional buttermilk) Traditionally, butter was not > churned until the cream started to sour. (increased acidity) > > _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
