"Got Buttermilk?" NY Times article.

Date:   5/25/2014 7:45:38 PM ( 10 y ago)

My newest housemate saw my goat milk clabber production the other day and said it was "buttermilk". I went along with that however, I had some uncertainty as to how correctly the term was being applied to my clabber. Now after reading three articles I can more fully accept having my clabber referred to as a kind of buttermilk (that I may further clarify below).

I've enjoyed reading this NY Times article on the subject.:
http://www.nytimes.com/2009/04/26/magazine/26food-t-000.html?_r=0



Wherein I read:
"... buttermilk has gastrointestinal benefits. 'It’s grandma’s probiotic'. ..."

Also like reading about the return of the "small man".:

... Her approach to farming differs from her classmates’, but she’s unwavering. 'They think you have to do a lot of what you’re doing to be successful,' she said 'Times are changing, and I think the small man is slowly coming back, don’t you think?' ..."

I had linked to this NY Times article from it being referenced here:
http://en.wikipedia.org/wiki/Buttermilk#cite_note-ny1-1



"As the bacteria produce lactic acid, the pH of the milk decreases and casein ... precipitates, causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be less viscous, ...".

It appears that my goat milk clabber could possibly be considered as a traditional buttermilk (although I have to say I am still not 100% convinced about that. "Buttermilk" in my thinking refers to the "cultured" or fermented skimmed milk that remains after the cream has been separated).

More health benefits include:

"... it is soothing to the stomach and alleviates minor stomach upsets. In India, flavoring ingredients like asafoetida, coriander leaves, ginger, curry leaves and sea salt are mixed with buttermilk to enhance its digestion-aiding properties...."

 

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