what would happen if you add buttermilk to chilled milk
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The milk will become butter milk over a period of time due to the action of the bacteria: Lactobacillus
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Milk products have been known for many thousands of years now. One of those products is buttermilk. Buttermilk has been known for many hundreds of years now. It can be a savior during summer for kids as well as for adults. Traditionally, buttermilk was the leftover, after churning of butter out of cream and another other form of buttermilk includes diluted yogurt in some parts of the world.
The traditional way of preparing buttermilk is to first boil the milk and collect the top cream layer. The collection of the top cream layer can be easily done when the milk is fermented to yogurt. Yogurt can be easily prepared by adding a very amount of yogurt with live active yogurt culture bacteria to lukewarm milk. It has to be left in a warm place overnight for the bacteria to ferment the milk into semisolid yogurt. Using full cream milk for this purpose can be good because all of the cream will rise and settle as top layer. This top layer can be removed and stored in a cool place. If this process is done for some days and enough cream is accumulated. This cream needs to be churned, which results in the cream to be separated from the butter and what’s left behind is the buttermilk.
The traditional way of preparing buttermilk is to first boil the milk and collect the top cream layer. The collection of the top cream layer can be easily done when the milk is fermented to yogurt. Yogurt can be easily prepared by adding a very amount of yogurt with live active yogurt culture bacteria to lukewarm milk. It has to be left in a warm place overnight for the bacteria to ferment the milk into semisolid yogurt. Using full cream milk for this purpose can be good because all of the cream will rise and settle as top layer. This top layer can be removed and stored in a cool place. If this process is done for some days and enough cream is accumulated. This cream needs to be churned, which results in the cream to be separated from the butter and what’s left behind is the buttermilk.
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