Buttermilk är inte filmjölk enligt min ordlista. Kärnmjölk står det att det är.
Kärnmjölk = det som är kvar av grädden sedan smöret avskilts.
Skulle tro att det funkar med röd/gammaldags mjölk.
Kan man se av resterande ingredienser vilken som verkar mest rimligt?
Filmjölk heter ju soured (sour) milk på engelska.
Detta gav klarhet i det hela. Förmodar att prickelina ska/skulle baka.
From Wikipedia, the free encyclopedia
Buttermilk is the liquid left over after producing butter from cream during the churning process. It has a slightly sour taste. Many breads are made with buttermilk, and it is also used in creamy soups and sauces.
Most of the modern, commercially available, "buttermilk" in supermarkets is not genuine buttermilk, but rather cultured buttermilk, that is, milk to which lactic acid bacteria have been added to simulate the traditional product. The sour taste, or tartness of "cultured buttermilk" is a result of a fermentation process in which the bacteria turn lactose into lactic acid. As the pH drops in this reaction the milk becomes tart. At this point, casein, a milk protein, precipitates as it is no longer soluble under acidic conditions, causing what is called clabbering or curdling. The acidity of buttermilk inhibits bacterial growth, and this gives it a long refrigeration life. This process can be repeated when making sour cream with slight alterations.
Traditional buttermilk is quite different from cultured buttermilk: it is thin and slightly acidic, while cultured buttermilk is thick and tart.
In baking, regular milk can be substituted for buttermilk by adding 1 tablespoon of lemon juice or vinegar or 1 3/4 teaspoons cream of tartar per cup of regular milk. Allow the soured milk to stand for ten minutes before adding to recipes. This method can be used with soy milk or rice milk for vegan/vegetarian consumption.