Sunday, November 30, 2008
Buttermilk is a fermented dairy product created from cows' milk with a characteristically sour taste. This product is made in one of two ways. Initially, buttermilk was the liquid left over from churning butter from cream. In India, buttermilk, widely known as "chaas" that is a liquid leftover after extracting butter from churned curd (dei). Today, it is called traditional buttermilk. On the other hand artificially made buttermilk which is also known as cultured buttermilk, is a product where lactic acid bacteria called Streptococcus lactis have been added to milk. It is whether due to traditional or cultured buttermilk, the sharpness of buttermilk is due to the presence of acid in the milk.Increase in acidity is primarily due to lactic acid, a by-product naturally produced by lactic acid bacteria while fermenting lactose, the primary sugar found in milk. As lactic acid is produced by the bacteria, the pH of the milk decreases and casein, the primary protein in milk, precipitates causing the curdling or clabbering of milk. This process makes the buttermilk thicker than the normal milk. As both traditional and cultured buttermilk contains lactic acid, the cultured buttermilk tends to be thicker compared to the traditional buttermilk.
In the early 1900s, cultured buttermilk was branded as artificial buttermilk, to differentiate it from traditional buttermilk which also known as natural or ordinary buttermilk.
Acidified buttermilk is a related product that is made by adding a food-grade acid to milk. Buttermilk is lower in fat as well as calories than regular milk, has the fat is already removed from buttermilk to make butter. Buttermilk is high in potassium, vitamin B12 and calcium. It is easily digestible product and contains more lactic acid than skim milk. As it is an easy digestible product (a result of the bacteria added to the milk), protein and calcium can be taken up more easily by the body. There are 99 kilocalories and 2.2 grams of fat in one cup of buttermilk (fat content may be different with some buttermilk brands), compared to milk which has 157 kilocalories and 8.9 grams of fat.
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by kanth @ 7:49 AM
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Saturday, November 22, 2008
Whipped cream is sweetened creams that use to be whipped with air. Generally, the cream with 30% or more fat will be mixed with air, and the resulting colloid is roughly double the volume of the original cream as air bubbles are captured in a network of fat droplets. If the whipping is continued, the fat droplets will fix together to destroy the colloid and form butter; the remaining liquid is buttermilk. Confectioner's sugar (also known as icing sugar) is added to the colloid in order to stiffen the mixture to reduce the risk of over whipping.Whipped cream is sold ready-to-use in pressurized containers, and when the cream leaves the nozzle, it produces four times the volume of cream, twice the volume produced by whipping air into it. In UK, this process is known as squirty cream. Using this technique, it is also prepared in reusable dispensers, similar to a seltzer siphon bottle, using inexpensive disposable cartridges. The produced whipped cream is thus unstable, however and will return to more or less liquid state within half an hour to one hour. Thus, the method is not suitable for decorating food that will not be immediately served.
Whipped cream is a popular topping for several desserts such as pie or ice cream.
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by kanth @ 8:41 AM
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