Buttermilk
The buttermilk is a liquid with the tart taste which separates from the cream during manufacture of the Beurre.
It is also called “buttermilk” or “milk of butter”, and on a regional level “milk ribot” (in Brittany), “guinse” (in the North of France), etc
One can consume it believed but also heated and it takes a creamy consistency then. Sweetened with the Brown sugar, it is a popular traditional receipt of Belgium and North of France.
Today, one obtains the buttermilk by adding a bacterial culture to Lait. It is an emulsifying natural used in Boulangerie, Pâtisserie and in the clothes industry of ice cream. It is excellent to prepare fresh sauces added with aromatic herbs and lemon juice. One replaces the buttermilk by fresh milk (250 ml) to which one adds 10 ml of vinegar.
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