Talk:Buttermilk

message: >Traditional buttermilk is still common in many Arabic, Indian, Nepalese, Pakistani, Finnish, Polish, and Dutch households, but rarely found in other Western countries.
Really? I can only speak for Germany, but with the addition of Poland, Finland and the Netherlands, I would assume that traditional buttermilk is widely used in Europe, so the 'Western countries' that use mainly cultured buttermilk (which is available here, but under the name 'Dickmilch') are most likely just North America  — Preceding unsigned comment added by The Elbinho (talk • contribs) 21:36, 17 May 2023 (UTC)
thread_title:  Prevalence of cultured buttermilk 

message: >colder climates such as Germany, Poland, Scandinavia and the Netherlands.
Germany, Poland and the Netherlands? dude are you trippin? These countries are temperate climates, with hot summer and cold winter. Colder climates are scandinavia, northern Russia and Canada. 178.5.122.154 (talk) 15:45, 19 June 2012 (UTC)
thread_title:   colder climates 

message: "Coolant" brings to mind images of industrial coolant. Perhaps this should be changed. --Arash Keshmirian 04:56, 9 March 2006 (UTC)
thread_title:  Coolant 

message: It's easy to find whole-fat buttermilk anywhere, even the Pacific Northwest.  In a very clean sealable container, mix one cup cultured buttermilk and one quart whole milk.  Seal, and set aside in a warm place for twelve to twenty four hours.  You now have five cups of whole-fat buttermilk.  -- Warren Paprocki (—The preceding unsigned comment was added by 66.82.9.79 (talk • contribs) 01:20, 14 March 2006  (UTC))
Hey - it might be easy in the US, but remember that there are other countries and people on this planet, and buttermilk is not that easy to find in many of them. Milk plus lemon juice is the closest you can get in a lot of places, and takes five minutes.  —Preceding unsigned comment added by 82.229.144.140 (talk) 09:07, 24 April 2011 (UTC)
replies: text: Hey - the Pacific Northwest includes a big chunk Canada. Canada is that big country to the north of the US. Follow me so far? Be sure you have your own geography straight before criticizing other people.  — Preceding unsigned comment added by 50.32.34.229 (talk) 14:58, 15 May 2013 (UTC)
thread_title:  Buttermilk 

message: "Still, many people enjoy cultured buttermilk as part of a health-conscious diet, particularly in Germany. It is consumed daily by the majority of people in southern India. In both countries, the product is known as aryanfeuden."
No, it isn't. Not in Germany at least. The German word is Buttermilch; I never heard anything like "aryanfeuden" in my whole life.  And seriously, I cannot imagine that a word like this could be in use anywhere in Germany, considering the "aryan" part, and considering that "feuden" is no German word at all. This wiki page is the only thing that shows up in the Google search results for the term, so I doubt this word is in use anywhere, be it Germany or India or anything else. Are there any reasons why the last sentence should not be removed? I suspect it to be complete nonsense. --217.226.210.26 23:42, 6 January 2007 (UTC)
thread_title:  Objection! 

message: How about a picture of actual buttermilk, not buttermilk scones? A person coming to this page and seeing the picture would have the impression from the start that buttermilk is a scone-type object.  —Preceding unsigned comment added by 12.116.162.162 (talk) 17:17, 11 September 2007 
(UTC) 
I think the photo could be better. The shot in front of the computer is really lame. Maybe a photo of a carton or jug of buttermilk or a photo of something traditionally relating to buttermilk?  —Preceding unsigned comment added by 70.80.223.85 (talk) 20:20, 7 August 2008 (UTC)
thread_title:  Picture 

message: I removed the following text because it seemed to be long on original research and short on citations. If you can verify this information (much of it should be verifiable, I would think), please re-add it to the article, making sure to cite reliable sources. Thanks, Vectro (talk) 00:07, 22 December 2009 (UTC)
replies: text: Cultured buttermilk is lower in fat and calories than regular milk because the fat from buttermilk has already been removed to make butter. It is high in potassium, vitamin B12 and calcium. Buttermilk is more easily digestible than whole milk and it also contains more lactic acid than skim milk. Due to being more easily digestible (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, as some brands are made with skim milk while others are made with reduced fat milk), as opposed to whole milk that has 157 kilocalories and 8.9 grams of fat.
something to kick that off.http://nutritiondata.self.com/facts/dairy-and-egg-products/80/2--shiny 75.23.65.53 (talk) 14:12, 26 October 2010 (UTC)
thread_title:  Benefits 

message: Since at least the 19th century, farmers haven't simply aged milk in order to separate cream from skim milk. They've used a separator. I think the DeLaval Separator was introduced about 1920, and it quickly became the standard on American farms. You don't want the skim milk to ferment; you want it to be fresh. Farm wives would accumulate cream for 7 to 10 days before churning it into butter, because it improved the taste of the butter. Salt is ordinarily added to cream before it is churned, both for flavor and to improve the keeping quality of the butter. Consequently, buttermilk is a salty beverage. The fresh skim milk is mostly used for agricultural purposes, such as feeding orphan lambs, and slopping pigs. You've got to produce a lot of butter to get much buttermilk, so the farmer would drink it himself rather than try to market such a small amount of fluid. It's not a drink of the south because of souring; it's a drink of rural areas, and the south is rural, but you'll find the drink is more popular in rural areas of Ohio, Wisconsin, Minnesota, etc. I suspect, but have no demographics, that it's consumed as a beverage more by older individuals who may remember the taste of real buttermilk, while consumption among younger purchasers is as an ingredient - for making buttermilk biscuits, breading fried chicken, buttermilk cookies, and buttermilk icing. 
I called Land O'Lakes a year or two ago, to ask what happens to real buttermilk these days, since it tastes so much better than the cultured stuff, and the manager of the butter making plant said they sold it in bulk, but he thinks it is used for feed. A shame!
72.72.131.169 (talk) 11:57, 30 January 2010 (UTC)
thread_title:  Aging 

message: This item has been transferred from the main article:
 * تروی or Torwhey, the liquid left over after producing butter. "Afghanistan"
I don't know why English WP is a home for Afghan vocabulary.
If that is Afghan, then presumably it is Pashto or Dari. The Perso-Arabic script literally reads "torway" (amongst other possibilities).Does that etymologically bear some relation to English "whey"? (Both Pashto and Dari are in fact Indo-European.)Varlaam (talk) 04:38, 30 June 2011 (UTC)
thread_title:  Afghanistan 

message: Would it be possible to get more nutritional information on buttermilk added to this article.  I read that early Rock and Roll star Chuck Berry was weak/sickly as a child as was given Buttermilk by his mother to build him up.  He became a very successful and energetic musician and has a reputation as a businessman/entrepreneur too.  — Preceding unsigned comment added by 135.196.5.146 (talk) 09:44, 6 September 2012 (UTC)
thread_title:  Nutrition / Chuck Berry 

message: The benefits listed under the "Health Benefits" section seem to cite sources of questionable quality. Maybe someone can look for better ones and generally clean up?
128.54.82.182 (talk) 11:42, 29 January 2014 (UTC)
thread_title:  Reliability of "Health Benefits" 

message: Information from a commercial producer.http://www.sacopantry.com/buttermilk/ I personally prefer buttermilk powder to such ersatz concoctions as milk plus vinegar or lemon juice and it keeps quite a while until it solidifies in the partially cardboard cannister. It can also be used in bread machines with timers (personal experience) by putting the powder in with the yeast. Miros1 (talk) 22:38, 24 July 2016 (UTC)
thread_title:  Powdered/Dried Buttermilk 

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thread_title:  External links modified 

message: The article sets out that there are three different things all called "buttermilk".
But there is only nutritional information for "generic" buttermilk.  It seems unlikely that the nutrition of all the three types of buttermilk is the same.
I think the article should acknowledge this point and at least specify which meaning of buttermilk the nutrient numbers apply to. JMB234 (talk) 23:46, 23 August 2019 (UTC)
thread_title:  Nutrition information 

message: I am having trouble wrapping my head around this sentence at the top of the article: “ As most modern butter is not made with cultured cream but sweet cream, most modern buttermilk is cultured.” Most modern butter being made with sweet cream connects with most modern buttermilk being cultured how? Is the implied meaning that the usage of sweet cream leaves cultured cream to a significant degree left over to be used for buttermilk? If it’s not, I don’t have another guess as to what it means. If it is, could it be elaborated further/more explicitly in the article? GoldenGoose100 (talk) 03:45, 24 October 2021 (UTC)
replies: text: Traditional buttermilk is the liquid left behind when cultured cream is churned to make butter. But since the vast majority of modern butter is made from sweet (that is, uncultured) cream, the traditional form of buttermilk is rare and instead buttermilk is made by simply adding the bacterial culture directly to liquid milk, not cream. If you can think of a way to rephrase it to make that clearer (I kinda agree that the current sentence is almost too brief to really describe it), feel free to give it a shot. oknazevad (talk) 12:39, 24 October 2021 (UTC)
thread_title:  I’m reading incorrectly or this is a non-sequitor? 

message: I need clarification in the Cultured Buttermilk section on the process of making butter and buttermilk out of homogenized milk or whatever inputs and outputs we have that result in butter and buttermilk when starting with US-style pateurized/homogenized dairy inputs. Rtdrury (talk) 18:11, 18 September 2022 (UTC)
thread_title:  clarification on cultured buttermilk 

message: Apparently there are two milk factions here on English Wikipedia. There is the Buttermilk-faction, and there is the Soured milk-faction. Both maintaining their articles about the very same thing. Cultured buttermilk is soured milk. Thus I suggest that the whole section about cultured buttermilk is to be merged with the article about soured milk, and the article about buttermilk is to focus entirely on traditional buttermilk.
Ragnar Ekre (talk) 00:28, 7 January 2024 (UTC)
thread_title:  Merge request: Cultured buttermilk