Name of Churned Milk Deliuted with Milk
Posted: 26 February 2018 01:42 AM   [ Ignore ]
Avatar
Rank
Total Posts:  25
Joined  2018-01-31

Hello, folks

I am looking for a specific name referring to churned milk(skimmed milk) deliuted with fresh milk?

Profile
 
 
Posted: 26 February 2018 03:08 AM   [ Ignore ]   [ # 1 ]
RankRankRankRank
Total Posts:  1227
Joined  2007-03-01

I don’t think there is a word for this in standard English, because this is not a normal process, and I don’t know of any English-speaking country where this is something people would expect to buy or to make.

Be aware that when milk is churned for butter, the word for the liquid left behind when the butter has separated is buttermilk, not “churned milk”. It is always slightly sour, because before milk can be churned for butter it has to be left to stand for lactic acid to develop. Buttermilk is thus quite distinct from skim(med) milk, which is fresh milk from which the cream has been removed.

But if you were to add any different kind of milk to either buttermilk or skim milk, I don’t think that could accurately be described as ‘diluting’ it, since buttermilk and skim-milk are as low-fat and thin as milk can be, and can only be diluted further by adding water. If you were to add full milk or even semi-skimmed milk you would be enriching the buttermilk/skim-milk, not diluting it.

Profile
 
 
Posted: 26 February 2018 05:48 AM   [ Ignore ]   [ # 2 ]
Administrator
Avatar
RankRankRankRankRank
Total Posts:  6485
Joined  2007-01-03

In the US, milk is broken into the following categories/marketing terms:

--Whole milk (3.5% fat)
--Reduced-fat or two-percent milk
--Low-fat or one-percent milk
--Skim, fat-free, or non-fat milk (no fat)

According to Wikipedia, in the UK the categories/terms are:
--Whole milk
--Semi-skimmed milk
--Skimmed milk

I’m not in a position to judge whether Wikipedia has got it right.

Profile
 
 
Posted: 26 February 2018 08:42 AM   [ Ignore ]   [ # 3 ]
RankRank
Total Posts:  84
Joined  2007-03-13
Syntinen Laulu - 26 February 2018 03:08 AM

… I don’t think that could accurately be described as ‘diluting’ it ...

Reminds me of a bottle of car battery water I saw many years ago, with the label “Distilled water. Do not dilute with ordinary water”. Intriguing idea, to dilute distilled water!

Profile
 
 
Posted: 26 February 2018 10:08 AM   [ Ignore ]   [ # 4 ]
Avatar
RankRankRank
Total Posts:  286
Joined  2007-02-23

Anglophile, can’t you just slap the specific Arabic word into Google and request a translation?

I get pages of stuff on buttermilk by just Googling and then requesting a translation for مخيض اللبن

Profile
 
 
Posted: 26 February 2018 12:52 PM   [ Ignore ]   [ # 5 ]
Avatar
RankRankRank
Total Posts:  286
Joined  2007-02-23

An acquaintance with a culinary background says in the US adding buttermilk to milk is the procedure for making “homemade cultured buttermilk”.

Profile
 
 
Posted: 26 February 2018 01:38 PM   [ Ignore ]   [ # 6 ]
Avatar
RankRankRankRank
Total Posts:  535
Joined  2007-02-13
droogie - 26 February 2018 12:52 PM

An acquaintance with a culinary background says in the US adding buttermilk to milk is the procedure for making “homemade cultured buttermilk”.

True (I’ve done it), provided it is cultured buttermilk.

Profile
 
 
Posted: 27 February 2018 03:50 AM   [ Ignore ]   [ # 7 ]
RankRankRankRank
Total Posts:  1227
Joined  2007-03-01

So the cultured buttermilk acts as a ‘starter’, its bacteria turning the additional milk into buttermilk, as with sourdough bread or home-made ginger beer?

Profile
 
 
Posted: 27 February 2018 06:57 AM   [ Ignore ]   [ # 8 ]
Avatar
RankRankRankRank
Total Posts:  535
Joined  2007-02-13
Syntinen Laulu - 27 February 2018 03:50 AM

So the cultured buttermilk acts as a ‘starter’, its bacteria turning the additional milk into buttermilk, as with sourdough bread or home-made ginger beer?

Yes.  The same kind of process is used for making yogurt, cheese, sour cream, cultured butter, kefir and so on.  I kept a mesophilic yogurt culture going for several years.  Just take a couple of teaspoons from what’s leftover from the previous batch, put it in a clean jar, add a pint of milk, stir thoroughly, cover with something breathable (I used a coffee filter) and let it sit in the corner for about 18 hours and, voila! another pint of yogurt.

Profile
 
 
Posted: 28 February 2018 11:00 PM   [ Ignore ]   [ # 9 ]
Avatar
Rank
Total Posts:  25
Joined  2018-01-31

Thanks all for your answers and comments.

So far we have no a specific substantive for this process.

I don’t mean when one adds some drops of skimmed milk to a quantity of pure milk, so as to make it curdled, or what so-called “fermentation process’.

No, I meant to add, say, a cup of pure milk to fives or more cups of skimmed milk, just to reduce the sour or make it easy to drink if curdled.

Profile
 
 
Posted: 01 March 2018 06:46 AM   [ Ignore ]   [ # 10 ]
Avatar
RankRankRankRank
Total Posts:  535
Joined  2007-02-13
Anglophile - 28 February 2018 11:00 PM

...No, I meant to add, say, a cup of pure milk to fives or more cups of skimmed milk, just to reduce the sour or make it easy to drink if curdled.

Are you sure you know what skimmed milk is?

Profile
 
 
Posted: 01 March 2018 11:30 AM   [ Ignore ]   [ # 11 ]
RankRankRankRank
Total Posts:  1227
Joined  2007-03-01

Anglophile - 28 February 2018 11:00 PM
...No, I meant to add, say, a cup of pure milk to fives or more cups of skimmed milk, just to reduce the sour or make it easy to drink if curdled.

Anglophile, I said on 26 February that skim(med) milk is fresh milk that has had the cream removed (in pre-mechanised days, the cream was physically skimmed off the top with a skimmer, hence the name). It is “pure”; it is not sour; and it will not curdle or ferment other dairy products. You are using the wrong word.

Profile
 
 
Posted: 01 March 2018 12:24 PM   [ Ignore ]   [ # 12 ]
Avatar
RankRankRankRankRank
Total Posts:  4627
Joined  2007-01-29

And this is not really the best venue for your queries, as has already been said.

Profile
 
 
Posted: 01 March 2018 07:44 PM   [ Ignore ]   [ # 13 ]
Avatar
RankRankRankRank
Total Posts:  1630
Joined  2007-03-21

delete

[ Edited: 02 March 2018 01:43 PM by Oecolampadius ]
Profile
 
 
   
 
 
‹‹ hop the twig      Biscuits ››