Today, I tasted a tablespoon of my healthier buttermilk that contains skim milk. After the 12 hour mark, the "healthy" buttermilk was a little more sour than the whole milk buttermilk was at 12 hours. I suspect this was because of warmer temperatures inside the house causing more rapid fermentation. I decided again to leave the healthy buttermilk to ferment another 12 hours, mainly because it wasn't sour enough, but also for consistency in the experiment.
After a total of 24 hours of fermentation, the buttermilk containing skim milk was less thicker than buttermilk containing whole milk. This proves my hypothesis that using skim milk would reduce viscosity due to lack of fat in the milk. Furthermore, the sourness was a bit more potent than buttermilk containing whole milk, and the same could be said regarding the odor. Again, I believe it may have been due to a higher temperature in the house over the last 24 hours. In my next step of the experiment, I will leave the buttermilk containing skim milk in the refrigerator for 24 hours like I did with the initial product using whole milk. I will then compare the tastes and contents after this.
I also plan on posting pictures once I figure out how to add pictures to this blog! Still learning how blogs work! Thank you for reading and following my posts.
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