The only product/by-product I never liked was the buttermilk left over after churning the butter, but I guess that is an acquired taste.
I'm surprised there isn't a unique name for that.
"The staff used in the churn is known as the dash, dasher-staff, churn-staff, churning-stick, plunger, plumper, or kirn-staff."
https://en.wikipedia.org/wiki/Butter_churn#Types_of_butter_c...
My dad drinks the stuff as a special treat. It just smells like sour milk to me...
Am curious, is it the enzymes or the acidity? yogurt also tenderizes meat, but I always thought it was the mild acidity that does that, similar to how vinegar can also tenderize meats.
Not that it matters, as long as the job is done :)
The buttermilk you buy in the store is basically fermented milk. It has a totally different flavor and texture. It is also delicious and you should totally make fried chickenburgers with it. You should also make biscuits, pancakes, cornbread, etc with it (assuming you eat those things) because buttermilk has an amazing flavor that's really unlike anything else.
Mattie in "True Grit", after declining coffee
Next time you visit India, or where you're from, try to dry some yogurt and use that as the culture. I have a feeling that that might work.
I remember someone in the house making it and I couldn't breathe in the kitchen when it was there.
In fact, if food has too much ghee in it, it can make us want to throw up! We seem to have no problem with butter itself, but the smell of ghee is just too difficult to stomach for us.
But I love ghee. In fact, after a short stint on a Keto diet, looking at the results, I now understand why ghee is essential in every meal! It makes you consume less carbs.
Because of industry propaganda blaming food fat, we have been used to low fat foods. A spoonful of ghee in every meal is not bad. You just need to get used to it.
For some reason, that same love has not been inherited by his son (my father) or his grandchildren. Strangely, however, we shared very similar tastes in everything else!
My parents never made ghee (they're ethnic tamils from Malaysia), but good lord frying fish, or making fermented shrimp paste...yuck.
Even now sometimes I make Ghee at home with store bought organic butter, as it's difficult to find organic ghee. Unfortunately it doesn't smell the same.
Wait, what? I love ghee but have never made it. Are you saying there's something even tastier to be found in the process of making it???
It was collected, and after several weeks worth had accumulated, yogurt was used to ferment it for a few days and then churned to make white homemade butter. It tasted divine with a little salt and pepper on bread.
Of course, a lot of that butter was used to make Ghee, whose delicious smell permeated the whole home.
And the brown leftover,after making ghee, milk solids tasted amazing with a little sugar.
Ah, the memories...