When I grow up daddy, I want to be a nudge just like you. It's a tough job being a nudge, but someone's gotta do it. I can't accept that bribe, I'm an honest nudge.
Buttermilk is also usually much lower in fat than regular milk and cream. Cultured buttermilk, as it is called in the United States these days, is a pasteurized milk product. A culture of lactic acid bacteria is added to low-fat milk to curdle and sour the milk. Many dairies also add tiny yellow colored flecks of butter to simulate, wellâ¦ buttermilk. Buttermilk is an important part of baking. The acidic milk combined with baking soda in a recipe is a bakerâs dream. Itâs helps add a lightness and tenderness to baked treats. When baking soda is combined with the lactic acids of buttermilk, the acid neutralizes the metallic taste of sodium carbonate.
Answers. Best Answer: Bacteria can grow in butter, but the very high fat content means it is not ideal for bacterial growth the way, say, milk is. Butter is made from milk so as long as the milk is pasteurised first (and it always is) your butter is pretty safe.ut for the most part butter will keep just fine and the natural bacteria in it won't spoil it, just keep it covered to keep out foreign bacteria and fungus. Source(s): http://www.science-projects.com/dairybac... Macaca Â· 7 years ago. Thumbs up.