17. Stand-in for buttermilk
Buttermilk earns its name quite literally: it was once the milk leftover after someone churned butter, which would ferment into a zesty, thick cream. But very few people still churn butter in an old-fashioned way these days, which means we have had to come up with new ways to make buttermilk. By introducing bacteria into low-fat milk and heating it, we can now create it without any of the elbow grease.
Page 8 of 42
