decisions

After leaving the buttermilk containing skim milk in the refrigerator overnight to cool and prevent further fermentation, I decided to taste it. The texture of the skim milk version of buttermilk was significantly less thick than buttermilk containing whole milk. It had a much more watery component to it. Furthermore, the taste was slightly weaker than that of whole milk buttermilk. It was not as sour as the whole milk buttermilk. I decided to then leave the two products in the refrigerator for about three days to test any difference in taste, composition, and texture. The taste of the skim milk buttermilk was still not as potent as that of whole milk buttermilk. I noticed that the whole milk made a significant difference in the richness of the buttermilk flavor and smoothness. I still needed to add water to the skim milk buttermilk even after adding about 3 tablespoons into a glass, although the amount of water added was not nearly as close as that of whole milk buttermilk.

I made my decision to use whole milk buttermilk for my final product that I will bring in to share. I will need to make another batch of it as a second trial. This time I plan to increase the amount of whole milk from one quart to about half a gallon of whole milk and half a carton of buttermilk. Furthermore, I will leave the whole milk to warm to room temperature all by itself instead of warming it on the stove before I begin mixing the two milks.

These were the ingredients used for whole milk buttermilk. The same ingredients were used for skim milk buttermilk except that the regular milk was skim not whole milk.