Читать книгу The PH Diet: The pHenomenal Dietary System - Bharti Vyas - Страница 37

You might be surprised to learn that there is no butter in buttermilk and that it is quite a low-fat product. Old-fashioned, homemade buttermilk is the slightly sour, residual liquid that remains after butter is churned. The flavour of buttermilk is reminiscent of yoghurt, and most people prefer it well chilled. You’ll find it slightly thicker in consistency than regular milk but not as heavy as cream. It takes 4.5 litres (1 gallon) of milk to yield 0.25 litres (half a pint) of true buttermilk. Nowadays, adding lactic acid bacteria culture to pasteurized skimmed milk makes most commercial buttermilk. As far as the pH Diet is concerned, buttermilk is an excellent product and can be substituted for milk in endless recipes. Buttermilk is only slightly acid forming whereas regular milk is very acid forming.