[問題] 自製cream cheese
在網路上找到了這三個食譜
http://silenzio.pixnet.net/blog/post/22397750
http://tw.myblog.yahoo.com/happy-ma/article?mid=8738
http://www.cdkitchen.com/recipes/recs/75/Homemade-Cream-Cheese76184.shtml
想請問一下 鮮奶油就是buttermilk嗎?
但是我爬文看到buttermilk是白脫牛奶
請問有什麼不一樣嗎?
另外我搜尋了buttermilk的代替品
http://www.buzzle.com/articles/buttermilk-substitute.html
他是說可以用牛奶+檸檬或優格代替
這個組合也可以用在做cream cheese嗎?
也就是我不想為了做這個醬買鮮奶油或buttermilk
因為平常用不太到這兩樣東西
所以想請教看有沒有人有做過的
謝謝囉~^^
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找到其它完整的解釋了 補充一下
Yes, there is a difference between cultured and non-cultured buttermilk. All
buttermilk at the store has been cultured because it's not real BUTTERmilk -
it has been cultured with friendly bacteria in much the same way that yogurt
has been cultured. That's why it's thicker and more sour than regular milk.
Adding vinegar or lemon juice (either will work) to regular milk will 'sour'
it so it can be used in the same way as 'commercial' buttermilk, but it does
not 'culture' it.
On the other hand, REAL buttermilk is a by-product of making butter - it's
the milk that's left over after the butter has formed. Making butter does not
automatically mean that the left-over buttermilk will be sour, though -
especially if you're making butter from 'sweet' (fresh) cream. We don't drink
'store' milk because of the homoginizing and pasturization processes it goes
through, but we do get raw milk occasionally from friends and family. (But
not enough to make our own butter!) When we've had it in the fridge for about
1 1/2 weeks the 'cultures' that are naturally in it start to 'sour' it and
then I use it in the same way as 'commercial' buttermilk.
※ 編輯: concent 來自: 114.43.198.56 (03/12 14:46)