Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, March 10, 1993 TAG: 9303100015
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE: TONI BURKS
DATELINE: LENGTH: Long
BUTTERMILK NEEDS NEW, IMPROVED NAME
Buttermilk has an image problem."The name buttermilk is a poor choice of terms particularly for today's consumer," said Charles White, head of the Food Science and Technology Department at Mississippi State University in Starkville.
This tart-tasting milk often gets dismissed by consumers as a high-fat dairy product, White said, when in fact, buttermilk has very little fat, often no more than skim milk.
One cup of buttermilk contains about 85 calories and is rich in calcium, phosphorous and protein. It is often fortified with vitamins A and D and contains from 0.5 to 1.5 percent fat - roughly 4 grams or less per 8 oz. serving.
Buttermilk earned its name from the way it was produced in the days before widespread refrigeration, said Joe O'Donnell, executive director of the non-profit California Dairy Research Foundation in Davis.
According to O'Donnell, dairy farmers used to mix safe bacterial cultures into whole milk to give butter longer shelf life. They skimmed off the cream to make butter. The thickened, remaining liquid had a slightly sour-cream flavor to it and was dubbed "buttermilk."
Today, specially formulated bacterial cultures are added to milk to form buttermilk, much the way that dairy food manufacturers produce yogurt and cottage cheese. The fermentation of buttermilk means that some of the milk solids are curdled and may be slightly easier to digest for people who are lactose intolerant - those who experience gastric distress or diarrhea after drinking milk.
The question, however, is taste. "I love the stuff," said O'Donnell. "But it's an acquired taste, and you have to appreciate that. If you like sauerkraut and you like plain yogurt, you'll probably like buttermilk."
Mississippi State University's White is also a buttermilk fan but recalls that as a child he hated drinking it. White remembered that his grandfather had consumed a lot of buttermilk, so he decided to try it again as an adult. He loved it. "I drink it regularly," he said, pointing out he often adds a slice of lemon to an ice-cold glass of buttermilk for flavor.
One advantage of buttermilk for dieters is that it has a thick, hearty quality, much more like whole milk. "You feel like you are drinking something substantial," White said.
For those who can't quite get accustomed to drinking buttermilk, there's another option: using it in cooking and baking. Buttermilk is a popular ingredient in biscuits, cookies, muffins, pancakes, bread, ranch-style salad dressings and as a thickener for gravies and sauces.
In the refrigerator, buttermilk has about the same shelf life as regular milk. But another alternative is to keep a powdered buttermilk mix, such as the SACO brand, in the cupboard for cooking and baking. These solids are packed in airtight cans. Mix three to four tablespoons of the cultured solids with one cup of water to get one cup of reconstituted buttermilk. Once the can is opened, refrigerate the remaining contents. - The Washington Post
\ AN APPLE TODAY Whipped up this number over the weekend, and it was quite a hit. It's the grand prize winner in the Western New York Apple Growers' Healthy Apple Recipe Contest. Susan Shewbridge of Duluth, Ga., created it.
Broccoli Waldorf salad
1/4 cup frozen orange juice concentrate, thawed
1/4 cup oil
1 Tbsp. sugar
1 Tbsp. plus 1 tsp. vinegar
1/4 tsp. dry mustard
1/8 tsp. salt
1/8 tsp. hot sauce
3 cups broccoli florets
3 cups unpeeled apple chunks, preferably Empire (about 3 medium apples)
1 cup raisins
1/4 cup chopped pecans, toasted
Mix together the orange juice concentrate, oil, sugar, vinegar, mustard, salt and hot sauce. Combine broccoli, apple, raisins and pecans in a salad bowl. Add dressing and toss. Makes 4 to 6 servings.
\ MICROWAVE IT Cooking rice in the microwave offers a couple of advantages. It requires little attention on your part, and it cooks right in the dish you'll use for serving. Pair this easy, tomato-flavored rice with Mexican dishes, poultry or fish.
Spanish rice
1 3/4 cups long-grain rice
1 cup chopped onion
1 garlic clove, minced
1 Tbsp. oil
1 10 3/4-oz. can condensed chicken broth
1 cups water
1 8-oz. can tomato sauce
1/4 tsp. pepper
In microwave-safe 2-qt. casserole, combine rice, onion, garlic and oil. Cover and cook on high (100 percent power) for 4 to 6 minutes (or 5 to 7 minutes in low-wattage oven), or until onion is tender, stirring once. Add broth, water, tomato sauce and pepper. Cover and cook on high for 5 to 7 minutes (8 to 10 minutes in low-wattage oven) or until boiling. Stir; cook on 50 percent power (medium) for 16 to 19 minutes (14 to 17 minutes on high in low-wattage oven) or until rice is tender and liquid is absorbed, stirring every 5 minutes. - Associated Press
\ LEAN BEANS Low in fat and high in fiber and protein, beans are lauded by nutrition experts. What better reason could there be to bag several kinds together for simmer-later soups? When you're making the soup, toss in a little lean ham, smoked pork loin or leftover grilled chicken breast. It adds a smoky flavor, without adding a lot of fat.
Mix-and-match bean mix\ 1/4 cup dry navy or great Northern beans
1/4 cup dry garbanzo or pink beans
1/4 cup dry red or red kidney beans
1/4 cup dry black or pinto beans
1/4 cup regular brown rice or wheat, rye, or triticale berries
2 Tbsps. snipped sun-dried tomatoes (optional)
2 Tbsps. dried celery or green pepper flakes
2 Tbsps. dried minced onion
1 Tbsp. dried parsley flakes
2 tsps. instant chicken bouillon granules
2 tsps. chili powder or curry powder, or 1 tsp. dried Italian seasoning, crushed
1 tsp. dried minced garlic
1/2 tsp. salt
Combine beans in plastic bag or airtight container (they need to soak, so are packaged separately from seasonings.) In another bag or container combine remaining ingredients. Seal tightly and store until needed. Makes 1 2/3 cups total.
Meaty bean soup: In 3-qt. saucepan, combine beans and 7 cups water. Bring to boiling. Reduce heat, cover and simmer 2 minutes. Remove from heat. Let stand, covered, for 1 hour. (Or, soak overnight in a covered pan.) Drain and rinse beans.
To beans, add 6 cups fresh water and the seasoning mixture. Bring to boiling; reduce heat, cover and simmer for 1 1/2 hours. Add 1 cup cubed fully cooked ham or smoked poultry or pork. Return to boiling; reduce heat. Cover; simmer about 30 minutes more or until beans are tender. Remove from heat. Place about 2 cups of the bean mixture in a blender container. Cover and blend until smooth. Return blended mixture to saucepan; heat through. Top each serving with yogurt or sour cream, if desired. Makes 6 to 8 servings. - Associated Press