4 ms·
Memories... yes, indeed. We had one step further. We had our own cow (just one). Although the effort involved from feeding the cow (that didn’t necessarily yiel
by harikb 7y ago
Memories... yes, indeed. We had one step further. We had our own cow (just one). Although the effort involved from feeding the cow (that didn’t necessarily yield much milk compare to those special breeds), milking it at 6am, collecting cream over many days was eye opening to me. I used to help churn the butter with the wooden thingy meant for it. Yes, the butter tasted amazing, partly because we felt it had to, for all the hard work gone in to it :)
- yumraj 7y agoYes, churning with the wooden thingy is not fun :). I think we had a hand mixer that was mostly used for that which made life a little easy. The only product/by-product I never liked was the buttermilk left over after churning the butter, but I guess that is an acquired taste.
- kortilla 7y ago> buttermilk left over after churning the butter, but I guess that is an acquired taste. My dad drinks the stuff as a special treat. It just smells like sour milk to me...
- Cthulhu_ 7y agoIt is, but it makes it a fresh flavor, very low-calorie. I mean yoghurt is sour too, it's not necessarily a bad thing. I drink it straight, my girlfriend uses it to bake muffins, and you can let chicken soak in it for a couple hours; if you cook it afterwards the chicken ends up deliciously tender (the enzymes in buttermilk break the chicken down a bit).
- steve_adams_86 7y agoThis was one of my favourite discoveries. The way it tenderizes chicken is really nice; some other methods don't feel quite right. Other enzymes I've tried have seemed to tenderize too much and perhaps in overly-localized areas at times. Maybe it's user error. Buttermilk gives you a nice, mild, consistent result though and it couldn't be much easier.
- yumraj 7y ago> the enzymes in buttermilk break the chicken down a bit Am curious, is it the enzymes or the acidity? yogurt also tenderizes meat, but I always thought it was the mild acidity that does that, similar to how vinegar can also tenderize meats. Not that it matters, as long as the job is done :)
- waste_monk 7y agoI haven't tried it raw, but buttermilk icecream is delicious and lately I have noticed a trend towards things like buttermilk-fried chickenburgers and similar foods, I've been meaning to try one.
- empath75 7y agoButtermilk you buy in the store bears little relation to the buttermilk you get from churning butter.
- mywittyname 7y agoI don't think the buttermilk ice cream is made from teh same buttermilk that the OP is referring to. The milk leftover from the churning of butter is a kind of tangy skim milk and it can't be used to make ice cream because all of the fat has been removed to make the butter. The buttermilk you buy in the store is basically fermented milk. It has a totally different flavor and texture. It is also delicious and you should totally make fried chickenburgers with it. You should also make biscuits, pancakes, cornbread, etc with it (assuming you eat those things) because buttermilk has an amazing flavor that's really unlike anything else.
- imagine99 7y agoI've churned butter once or twice Living in an Amish paradise...
- Symbiote 7y ago> wooden thingy I'm surprised there isn't a unique name for that. "The staff used in the churn is known as the dash, dasher-staff, churn-staff, churning-stick, plunger, plumper, or kirn-staff." https://en.wikipedia.org/wiki/Butter_churn#Types_of_butter_churns https://en.wikipedia.org/wiki/Butter_churn#Types_of_butter_c...
- masonic 7y ago"I'm partial to cold buttermilk." Mattie in "True Grit", after declining coffee