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  • From: EarthNSky <erthnsky AT bellsouth.net>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] wooden bowls for biscuits
  • Date: Wed, 26 Nov 2008 17:49:51 -0500

You know, I think thickness depends on brand/culture.
They probably use a blend of cultures. It's not like REAL buttermilk made from fresh cow's milk, which is chunky all on its own because of the butter solids.
When I culture my own, and put it in the jars, it always seems thicker when I use it than the original did, maybe more cultures/curd/solids ?? I don't know and I'm kind of afraid to know, if you know what I mean...lol..


eureka AT hctc.net wrote:
Yeah, that's the kind of info I was looking for. I'm not worried about these additives, just wondering why they are in there, as I'm sure they weren't added by the pioneers. Mine had gotten a little out of date (I used it anyway) but seemed thinner than when it was fresh. Is fresh buttermilk not already thick, or does this allow it to be thicker for a longer time? Thanks Bev!


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