Domače maslo

Tekočino ki od masla ostane se lahko uporabi v veliko receptih, tako da je ne vrzite stran. V ameriki jo celo prodajajo pod imenom "buttermilk".

pri nas pa kot pinjenec

In Pomurske mlekarne imajo krasen pinjenec.

A je pinjenec in sirotka eno in isto ? Ja vem, da nastaneta na drug način vendar me zanimam njuna sestava :)

Hvala za odgovor

Mene zanima isto kot Hedonista, ker v trgovini nisem še naletela na sirutko, samo na pinjenec, ki mi ima premočen okus.

Sem navajena na sirutko od sorodnice iz Bosne, ki ima čudovit okus, in jo vedno "prešvercam" ko grem domov skupaj z domačo skuto in maslom ;):

Sirotko proodajajo večinoma v 1l embalaži in je rahlo zelenkasta, precej redka tekočina, ki ostane pri izdelavi sira.

Pinjenec je belkast, vsaj ta od P.m. nima prav nobenega neprijetnega okusa, nasprotno.

Čisto spodobno ju predstavi Wiki:

http://sl.wikipedia.org/wiki/Pinjenec

http://sl.wikipedia.org/wiki/Sirotka

The tina, pod imenom buttermilk v zda že zelo dolgo prodajajo čisto navadno kislo mleko.

rimljanka, hvala za pojasnilo :)

Kot je rekla Vanja_v_ZDA, tam ni pinjenca.

Če se komu da brati in prevajati, tole pravi o pinjencu v knjigi "On food and cooking" Harold McGee:

Buttermilk Most “buttermilk” sold in the United States is not buttermilk at all. True buttermilk is the low-fat portion of milk or cream remaining after it has been churned to make butter. Traditionally, that milk or cream would have begun to ferment before churning, and afterwards the buttermilk would continue to thicken and develop flavor. With the advent of centrifugal cream separators in the 19th century, buttermaking produced “sweet” unfermented buttermilk, which could be sold as such or cultured with lactic bacteria to develop the traditional flavor and consistency. In the United States, a shortage of true buttermilk shortly after World War II led to the success of an imitation, “cultured buttermilk,” made from ordinary skim milk and fermented until acid and thick.

What’s the difference? True buttermilk is less acid, subtler and more complex in flavor, and more prone to off-flavors and spoilage. Its remnants of fat globule membranes are rich in emulsifiers like lecithin, and make it especially valuable for preparing smooth, fine-textured foods of all kinds, from ice cream to baked goods. (Its excellence for emulsifying led to the Pennsylvania Dutch using it as a base for red barn paint!) Cultured buttermilk is useful too; it imparts a rich, tangy flavor and tenderness to griddle cakes and many baked goods.

U.S. “cultured buttermilk” is made by giving skim or low-fat milk the standard yogurt heat treatment to produce a finer protein gel, then cooling it and fermenting it with cream cultures until it gels. The gelled milk is cooled to stop the fermentation and gently agitated to break the curd into a thick but smooth liquid. “Bulgarian buttermilk” is a version of cultured buttermilk in which the cream cultures are supplemented or replaced by yogurt cultures, and fermented at a higher temperature to a higher acidity. It’s noticeably more tart and gelatinous, with the apple-like sharpness typical of yogurt.