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#1 of 4 Old 11-05-2012, 07:38 PM - Thread Starter
 
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I just made butter for the first time. With Organic Valley pastured and pastuerized cream (they now sell this at costco!). My question is, what is the liquid I have left over? Is it really buttermilk? Or, because my cream was pastuerized, is it just skim milk?


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#2 of 4 Old 11-07-2012, 11:27 AM
 
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It is buttermilk. It just happens to be pasteurized. You may not recognize it as buttermilk because it does not look or taste like commercial buttermilk, which is usually created with cultures and pumped full of chemicals.

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#3 of 4 Old 11-08-2012, 07:41 AM - Thread Starter
 
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I guess what I'm wondering is, is there any benefit to drinking this buttermilk? if i made raw butter and had raw buttermilk i know there would be. but i'm thinking not to this buttermilk. and that it wouldn't work for making creme fraiche either, because there's no cultures in it?


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#4 of 4 Old 11-13-2012, 08:37 AM
 
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Old fashioned buttermilk was soured because the cream sat for a week before churning.  If you made butter from sweet cream, it might still technically be buttermilk, but, like the dairy-product manufacturers, you would have to culture it for it to be "real" buttermilk.

 

What you have is closer to skim milk.


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