Churned buttermilk is the liquid left after yogurt is shaken in a churn or deep container until the butter separates. Unlike a drink made by thinning yogurt with water, most of its fat has been removed, so it tastes tangier and has a thinner texture. The process yields two products: country-style butter and this buttermilk.
Put the cold yogurt in a deep container and add the ice-cold water. Churn it with a butter churn or hand mixer, or shake it in a lidded jar. After fifteen minutes, yellowish fat globules should begin to gather on the surface.
When the fat globules on the surface join into hazelnut-size clumps, gather them by hand or with a slotted spoon and transfer them to ice water. This is country-style butter; wash, squeeze, and store it separately.
Strain the remaining liquid through a fine sieve to remove any remaining butter pieces. Stir in the salt and, if desired, dried mint. Pour into a bottle and refrigerate.
Use yogurt made from pasteurized milk; do not use yogurt made from raw milk. Before churning, chill the yogurt and water in the refrigerator; this chilling time is not included in the recipe duration. If the yogurt is warm, the fat globules will not come together and the butter will not separate. Refrigerate the buttermilk for up to 3 days and shake it before each serving, as solids settle at the bottom. Allergen: Contains milk and dairy products according to the ingredient list. Check packaged-product labels for other allergens.
Yoğurdu buz gibi suyla çalkalamak tereyağının toplanması için şart, ılık suyla ayran köpürüyor ama yağ ayrılmıyor.
Tereyağını topladıktan sonra kalan ayranı süzdüm, içinde küçük yağ parçaları kalmıştı. O parçaları ayırmazsanız ayran soğuyunca yüzeyde donuyor ve bardakta hoş durmuyor.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
