Sta je mlacenica u prahu? (What is buttermilk powder?)

Mlaćenica u prahu je dehidrirana mlaćenica, odnosno mlaćenica iz koje je uklonjena voda pa ostane fini suvi prah. Koristi se u pekarstvu, mlečnim proizvodima i nekim sirevima jer daje blag mlečno-kiselkast ukus, poboljšava teksturu i može pomoći fermentaciji bez dodavanja dodatne tečnosti.

Za pravljenje brzog trapista može pomoći ukusu i strukturi sira, ali nije jaka starter kultura kao pravi sirarski starter ili jogurt sa živim kulturama.

Možeš ga naći pod nazivima: 

• mlaćenica u prahu
• suva mlaćenica

Najčešće se prodaje u prodavnicama zdrave hrane, prodavnicama za poslastičarstvo ili internet prodavnicama za sirarstvo.

Ako nemaš mlaćenicu u prahu, možeš staviti: 

• 1–2 kašike obične mlaćenice ili kefira
• 1–2 kašike punomasnog jogurta sa živim kulturama, ili 
• potpuno preskočiti ako koristiš pravu starter kulturu za sir

Napomena za mlaćenicu: 

Postoji razlika između obične mlacenice i fermentisane mlaćenice. 

1. Fermentisana mlaćenica ima više mlečnih bakterija i bolja je za fermentaciju i ukus sira.

2. Obična mlaćenica je tečnost koja nastaje kao nusproizvod pri izbijanju putera iz slatke pavlake i nema značajnu fermentaciju niti visok nivo aktivnih mlečnih bakterija.

Gde kupiti mlacenicu u Srbiji?

U Srbiji, u Maxi ili Idea prodavnicama ponekad možeš naći dobre opcije poput: 

• Imlek mlaćenica
• Dukat mlaćenica
• Balans+ fermentisani mlečni napici
• Kefir sa živim kulturama

Traži da na ambalaži piše nešto poput: 

• „žive kulture” 
• „mlečnokiselinske bakterije” 
• „fermentisano” 
• „probiotske kulture”

Za trapist sir je obično dovoljno oko 1–2 kašike mlaćenice ili 1–2 kašičice mlaćenice u prahu na 2 litre mleka.

Šta radi mlacenica u testu i hrani?

• Daje puniji mlečni ukus
• Omekšava testo
• Pomaže lepšoj boji kore
• Daje blagu kiselost
• Može pomoći teksturi sira ili fermentacije

Razlika između mlaćenice u prahu i jogurta u prahu:

Mlaćenica u prahu ima blaži ukus, više “mlečan”, često bolji za testo i pekarske proizvode.

Jogurt u prahu ima jaču kiselost i izraženiji fermentisani ukus.

 Upotreba mlaćenice u prahu u kuhinji 

1. Peciva i testo

• Dodaje se u hleb, lepinje, pogačice, americke palačinke, mafine.
• Daje mekšu i vazdušastiju teksturu
• Blago pojačava ukus “kao iz pekare”
• Pomaže da testo bude manje suvo

2. Pohovanje i hrskava piletina

• Može da ide u suvu mešavinu, ili mokru marinadu kad se rehidrira
• Omekšava meso i pomaže da korica bude hrskava

3. Marinade za meso

Kad se pomeša sa vodom ili jogurtom:

• omekšava piletinu i svinjetinu
• daje blagu kiselost kao klasična mlaćenica
• pomaže da začini bolje prodru u meso

4. Sosevi i sosevi za umakanje 

Rehidrira se u vodi ili mleku i koristi za:

• Brze jogurt-soseve
• Prelive za salate
• Soseve za umakanje za povrće ili piletinu

5. “Suve” mešavine začina

• Dodaje blagu kiselinu bez vlage
• Pojačava ukus mesa u pečenju ili roštilju
• Posebno dobro uz papriku u prahu, beli luk i biber

6. Industrijske i instant mešavine

Koristi se u:

• instant smesama za americke palačinke i kolače
• začinskim miksevima
• gotovim marinadama u prahu

Savet:

Ako je koristiš u testu ili suvim mešavinama, kreni sa malim količinama (oko 0,5 do 2 kašičice na 500 g brašna), jer lako može da preuzme blagu kiselinu ako se pretera.

Buttermilk powder is dehydrated buttermilk, i.e. buttermilk from which the water has been removed, leaving a fine dry powder. It is used in baking, dairy products and some cheeses because it imparts a mild milky-sour taste, improves texture and can aid fermentation without adding extra liquid.

For making a quick Trappist it can help the flavor and structure of the cheese, but it is not a strong starter culture like a real cheese starter or yogurt with live cultures.

You can find it under the names:

• buttermilk powder 
• dry buttermilk

It is most often sold in health food stores, pastry shops or online cheese shops.

If you don't have buttermilk powder, you can put:

• 1–2 tablespoons of regular buttermilk or kefir
• 1–2 tablespoons full-fat yogurt with live cultures, or
• skip it entirely if you are using a real cheese starter culture

Note for buttermilk:

There is a difference between regular buttermilk and fermented buttermilk.

1. Fermented buttermilk has more lactic bacteria and is better for cheese fermentation and flavor.

2. Regular buttermilk is a liquid that is produced as a by-product of churning butter from heavy cream and does not have significant fermentation or high levels of active lactic bacteria.

Where to buy buttermilk in Serbia?

In Serbia, in Maxi or Idea stores you can sometimes find good options like:

• Imlek buttermilk
• Ducat buttermilk
• Balance+ fermented milk drinks
• Kefir with live cultures

Look for the packaging to say something like:

• "living cultures"
• "lactic acid bacteria"
• "fermented"
• "probiotic cultures"

For Trappist cheese, about 1-2 tablespoons of buttermilk or 1-2 teaspoons of buttermilk powder per 2 liters of milk is usually sufficient.

What does buttermilk do in dough and food?

• Gives a fuller milky taste
• It softens the dough
• Gives a nicer color to the crust
• Gives a slight acidity
• It can help the texture of cheese or fermentation

Difference between buttermilk powder and yogurt powder:

• Buttermilk powder has a milder taste, more "milky", often better for dough and bakery products.
• Yogurt powder has a stronger acidity and a more pronounced fermented taste.

 Using buttermilk powder in the kitchen 

1. Pastries and dough

• It is added to bread, buns, scones, American pancakes, and muffins.
• It gives a softer and airier texture.
• Slightly enhances the "bakery-like" taste.
• It helps the dough to be less dry.

2. Fried and crispy chicken

• It can go into a dry mix, or a wet marinade when rehydrated.
• It tenderizes the meat and helps the crust to be crispy.

3. Marinades for meat

When mixed with water or yogurt:

• tenderizes chicken and pork
• it gives a slight acidity like classic buttermilk
• it helps the spices penetrate the meat better

4. Sauces and dipping sauces

It is rehydrated in water or milk and used for:

• Quick yogurt sauces
• Salad dressings
• Dipping sauces for vegetables or chicken

5. "Dry" spice mixes

• Adds a mild acidity without moisture.
• Enhances the taste of meat in roasting or grilling.
• Especially good with paprika powder, garlic and pepper.

6. Industrial and instant mixtures

It is used in:

• instant mixes for American pancakes and cakes
• spice mixes
• ready-made marinades in powder

Tip:

If you use it in dough or dry mixes, start with small amounts (about 0.5 to 2 teaspoons per 500 g of flour), because it can easily take on a mild acidity if overdone.