Mlacenica (en. buttermilk) je tečnost koja ostaje nakon pravljenja putera od pavlake (pavlaka za mućenje, bez dodataka). Danas se često pravi i fermentacijom mleka pomoću mlečnih kultura.
Šta je zapravo mlaćenica?
To je blago kiselo mlečno piće ređe teksture od jogurta. Ima osvežavajući, blago kiselkast ukus i smatra se veoma lakim za varenje.
Kako nastaje mlacenica?
Postoje dva načina:
- Tradicionalno – kada se slatka pavlaka muti da bi se dobio puter, tečnost koja ostane je mlaćenica.
- Industrijski ili savremeni (moderni) način – mleko se fermentiše posebnim bakterijama, slično jogurtu.
Kakav je sastav mlacenice?
Mlaćenica sadrži:
- proteine
- kalcijum
- vitamine B grupe
- manje masti nego mleko ili jogurt
Za šta se koristi mlacenica?
Može se koristiti kao:
- Napitak
- Dodatak testu za palačinke, hleb ili projice - mafine (daje mekoću i vazdušastost)
- Baza za marinade (posebno za meso jer ga omekšava)
- Sastojak za soseve i prelive
Da li je mlacenica izmedju mleka i jogurta po gustini?
Da — to je tačno. Mlaćenica je po gustini između mleka i jogurta.
- Ređa je od jogurta – lakše se pije, više je tečna.
- Gušća je od mleka – nije potpuno vodena jer sadrži proteine i blago je fermentisana.
Možeš da zamisliš ovako:
- Mleko – potpuno tečno
- Mlaćenica – blago zgusnuta, ali i dalje pitka
- Jogurt – znatno gušći i kremastiji
Razlog za tu teksturu je što mlečne bakterije u mlaćenici delimično zgrušavaju proteine, ali ne toliko kao kod jogurta.
Dokaz da su industrijski (moderni) americki buttermilk i industrijska mlacenica isto
Buttermilk
Koristi bakterije:
- Lactococcus lactis subsp. lactis,
- Lactococcus lactis subsp. cremoris,
Ponekad Leuconostoc mesenteroides
Industrijska (moderna) mlacenica
Koristi bakterije:
- Lactococcus lactis subsp. lactis,
- Lactococcus lactis subsp. cremoris
- Ponekad i Leuconostoc mesenteroides
A sve ostalo sto sam istrazivala izmedju “Sta je mlacenica?” i “Dokaz”, citajte u narednim clancima, ako vas interesuje 😁😊
Ja buttermilk prevodim kao jogurt. Mada buttermilk NEMA kiseli ukus kao nas jogurt.
Buttermilk is the liquid that remains after making butter from heavy cream (whipping cream, without additives). Today, it is often made by fermenting milk using milk cultures.
What exactly is buttermilk?
It is a slightly sour milky drink with a thinner texture than yogurt. It has a refreshing, slightly sour taste and is considered very easy to digest.
How is buttermilk made?
There are two ways:
- Traditionally - when heavy cream is beaten to make butter, the liquid that remains is buttermilk.
- Industrial or modern way - milk is fermented with special bacteria, similar to yogurt.
What is the composition of buttermilk?
Buttermilk contains:
- proteins
- calcium
- B group vitamins
- less fat than milk or yogurt
What is buttermilk used for?
It can be used as:
- Drink
- Addition to dough for pancakes, bread or muffins (gives softness and airiness)
- Base for marinades (especially for meat because it softens it)
- Ingredients for sauces and dressings.
Is buttermilk between milk and yogurt in terms of density?
Yes — that's right. Buttermilk is between milk and yogurt in terms of density.
- It is thinner than yogurt - it is easier to drink, it is more liquid.
- It is thicker than milk - it is not completely watery because it contains proteins and is slightly fermented.
You can imagine it like this:
- Milk - completely liquid
- Buttermilk - slightly thickened, but still drinkable
- Yogurt – much thicker and creamier
The reason for this texture is that the lactic bacteria in the buttermilk partially coagulate the proteins, but not as much as in yogurt.
Proof that industrial (modern) buttermilk - American buttermilk and industrial buttermilk are the same
Buttermilk
Uses bacteria:
- Lactococcus lactis subsp. lactis,
- Lactococcus lactis subsp. cremoris,
Sometimes Leuconostoc mesenteroides
Industrial (modern) buttermilk (RS. Mlacenica)
Uses bacteria:
- Lactococcus lactis subsp. lactis,
- Lactococcus lactis subsp. cremoris
- Sometimes also Leuconostoc mesenteroides
Maybe it doesn't make sense for an English translation, but let's not leave an untranslated part of the text.
And everything else that I researched between "What is buttermilk?" and "Proof", read in the following articles, if you are interested 😁😊
I translate buttermilk as yogurt. Although buttermilk does NOT have a sour taste like our (Balkan) yogurt.
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