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How to Make Buttermilk 酪漿

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發表於 2022-8-9 09:54:51 | 顯示全部樓層 |閱讀模式
本帖最後由 ootamay 於 2022-8-9 09:57 編輯


(https://www.youtube.com/watch?v=jgOglaF_d9o&ab_channel=PinchofYum)
How to Make Buttermilk 酪漿
/2018

酪乳,是牛奶製成奶油之後剩餘的液體,有酸味。酪乳比牛奶略濃,熱量少,脂肪含量低。酪乳增稠是由於乳蛋白的變性,而酸味則是由於發酵產生的乳酸。過去常直接飲用,目前多用作糕點的配料。酪乳與鹼性小蘇打結合使用,可使烘焙產品柔軟。
(https://zh.wikipedia.org/zh-tw/%E9%85%AA%E6%BC%BF)

Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter is not made with cultured cream but uncultured sweet cream, most modern buttermilk is cultured separately. It is common in warm climates where unrefrigerated fresh milk sours quickly.

Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially for chicken and pork.
(https://en.wikipedia.org/wiki/Buttermilk)




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