Are you allergic to peanuts, dairy, latex, MSG, mercury or infected African green monkey kidney cells? Then reconsider what’s in vaccines

(Natural News) The basic fundamental concept of how a vaccine works is homeopathy based, thus treating disease by minute doses of natural substances that, in a healthy person, produce the systems of disease. There’s one massive problem with inoculations in this regard. Today’s immunizations not only contain some natural ingredients, but they also contain the…

Banana stem juice demonstrates antidiabetic potential – study

(Natural News) Researchers have shown that stem juices from bananas (Musa × paradisiaca L.) have potential antidiabetic compounds, regardless of where they were planted. Their study, which was published in Czech Journal of Food Sciences, determined the phytochemicals present in banana stem juices that have antidiabetic property. The leaves, peels, roots, and stems of banana plants are…

Addled Janet Yellen Suddenly Sees a Crisis

On Sept. 14, addled Janet Yellen, the former chair of America’s central bank who last June said she doesn’t believe that “we will see another crisis in our lifetime,” urged the Federal Reserve to commit to a new approach to forward guidance — one that would let economic booms run long enough to fully offset crashes, like the global financial crisis and recommended the Fed make “lower-for-longer” its official motto for interest rates following serious downturns.

Translation: Permanent bubble blowing. 

Ten days later, addled Yellen suddenly says she sees dangerous excesses in “non-bank loans.” Passing the buck on to “Congress and the public,” Addled gave her two cents worth: “Regulators should sound the alarm,” she said in an interview. “They should make it clear to the public and the Congress there are things they are concerned about and they don’t have the tools to fix it.’’

For those who may have forgotten, “non-bank loans” were a large part of the last financial crisis a decade ago. Back then, “non banks” (aka international banksters) were creating all sorts of derivatives and gambling vehicles. One type was covenant light loans, shown on the next chart. Under Yellen, such wildcat finance leveraged loans came to totally dominate. What addled Yellen doesn’t mention is that the “banks,” as she calls them, also utilize off-balance-sheet and offshore entities and partnerships. But she doesn’t speak about those.

Addled Yellen also knows full well that the Crime Syndicate just end-runs to wildcat finance new scamming vehicles. Does she think the syndicate doesn’t have armies of “creative” boyz working on circumventing scrutiny? Most likely, she’s fully on board the program.

Here are the “non-bank” firms that have lead the charge into the creation of over $2 trillion in unregulated leveraged loans. They have been given the attention, but notice something revealing: These four firms fingered only make up about 10% of the generation of leveraged zombie loans. And these loans could have never have been created without access to Yellen’s nearly free money. The second chart shows the underwriting cycle of this leveraged garbage and “next crisis.”

The next chart is from Bianco Research. It shows the percentage of companies in the S&P 500 that would fall into Hyman Minsky’s “Ponzi unit” category. Specifically, it defines these “zombies” as companies with interest expenses that are greater than their three-year average EBITA (earnings before interest, taxes and amortization). And that’s in an ultra-low interest rate environment.

The current situation makes 1998-2001 and 2006-2009 look like piker eras! Read ’em and weep. In hindsight, the Ponzi units of the 2008 crash were more concentrated with certain notorious financial wild men and criminals, who nearly brought the system down. Now, Hyman Minsky would be having a moment, rolling over in his grave. Thus, rather than cooling off speculative Ponzi excess, the central banks have doubled down and amplified it.

Minsky defined it thusly: “The greater the weight of speculative and Ponzi finance, the greater the likelihood that the economy is a deviation amplifying system.”

Separate from the massive issue of Ponzi units is the issue of inflation. Bonds fare poorly in inflationary climates. And you don’t need an empty-suit like Yellen to see what’s developing.

Of late, U.S. retailers have spent a great deal of time on investor conference calls warning about imminent price hikes during the upcoming holiday season, which could send shock waves through the wallets of American consumers. The chief executives from Walmart, Target, Gap, Inc. and Best Buy, among others, have been some of the most vocal companies warning about “unavoidable” price hikes. There are also concerns about sources of goods as Chinese exporters are shifting away from the U.S.

Tariffs on some $200 billion worth of Chinese imports took effect last Monday. There are several hundred items on the list, including electronics, kitchenware, tools and food. The taxes are set around 10 percent but will jump to 25 percent at the beginning of 2019.

Who is Addled Yellen? What Rock Did She Crawl Out From Under? 

Nobody really wants to ask this question: Who is addled Yellen? The truth is that she only pretends to be addled. Allow me to provide clues.

Janet Louise Yellen (born Aug. 13, 946) is a made woman. She served as the Chair of the Board of Governors of the Federal Reserve System from 2014 to 2018 and as vice chair from 2010 to 2014.

Yellen was born to a Polish-Jewish family in New York City’s Brooklyn borough. She received her Ph.D. in economics from Yale University in 1971. Her dissertation was titled “Employment, Output and Capital Accumulation in an Open Economy: A Disequilibrium Approach” and was crafted under the supervision of Nobel laureates James Tobin and Joseph Stiglitz. Translation: She was a Keynesian, which has been strangely morphed into runaway neo-Keynesism. The real Keynes would be rolling over in his grave to see what addled Yellen has done.

Because Addled was considered such a brilliant egghead, she was give all the plum academic jobs, especially those that have a track record of getting the world in deep trouble. She was an assistant professor at Harvard from 1971 to ’76 and a lecturer at the London School of Economics and Political Science from 1978 to ’80. Beginning in 1980, she conducted research at the Haas School and taught macroeconomics to full-time and part-time MBA and undergraduate students. She is now a professor emerita at the University of California Berkeley Haas School of Business.

From 2004, until 2010, Yellen was the president and CEO of the Federal Reserve Bank of San Francisco. She was a voting member of the Federal Open Market Committee (FOMC) in 2009.

Addled Does What She Always Did: Spot Excesses Too Late and Then Just Talk

Following her appointment to the Federal Reserve board in 2004, she spoke publicly and in meetings of the Fed’s monetary policy committee and about her concern for the potential consequences of the boom in housing prices. However, Yellen did not lead the San Francisco Fed to “move to check the increasingly reckless lending” of Countrywide Financial, the largest lender in the U.S. 

In a 2005 speech in San Francisco, addled Yellen argued against deflating the housing bubble because “arguments against trying to deflate a bubble outweigh those in favor of it” and predicted that the housing bubble “could be large enough to feel like a good-sized bump in the road, but the economy would likely be able to absorb the shock.

For her “tremendous insight,” Yellen was promoted to vice chair of the Fed in 2010; and, in 2013, Obama selected her as chief mucky muck. During her nomination hearings held on Nov. 14, 2013, she defended the more than $3 trillion in stimulus funds that the Fed had been injecting into the U.S. economy. Additionally, she testified that U.S. monetary policy is to revert toward more traditional monetary policy once the economy is back to normal.

It was a lie. By the time Yellen left her post at the end of 2017, the Fed’s balance sheet had exploded to $4.5 trillion and rates were rock bottom. It has been left to her successor to baby-step back to more “traditional monetary policy.” Addled can now Monday-morning armchair quarterback and collect speaking fees.

Reddit Censorship Continues: Now ‘Quarantining’ Users Who Question 9/11

Reddit has taken it upon themselves to "quarantine" users who question the government's official story on 9/11 and are redirecting users to the highly tainted government investigation.

by Matt Agorist

A highly popular subreddit devoted to posting information which proposed information outside the official narrative to 9/11 has been “Quarantined” by the Reddit Administrators.

The community has effectively been cut off from the rest of the platform and anyone who wishes to view its contents are forced to go through a checkpoint while being redirected to a government website.

Read Entire Article »

Swimming in Circles: Aquaculture and the End of Wild Oceans

By Dr. Mercola

In this interview, investigative journalist and fishing industry insider Paul Molyneaux discusses aquaculture and the dangers of farmed fish, which are also the topics of his book “Swimming in Circles: Aquaculture and the End of Wild Oceans.”

From my perspective, the two most dangerous foods served in most restaurants are factory farmed chicken, which is responsible for a majority of foodborne illnesses, and farmed fish, especially farmed salmon, which is among the most toxic foods on the planet.

Salmon Farming in Cobscook Bay

At the age of 17, Molyneaux left home and got a job in commercial fishing, which led to work in aquaculture in the late ’70s.

“I always had an interest in aquaculture, although I primarily was a commercial fisherman. In the late ’80s, I ran a fish processing plant for the Passamaquoddy tribe in Eastport, Maine, on Cobscook Bay. There was a sudden push to do salmon farming in the bay.

The way the promoters — at the time, a company called Ocean Products — sold it to us was [by] saying, ‘You can become farmers of the sea. You can start giving back to the ocean.’ We bought it hook, line and sinker … Last summer, there were about six of us standing on the dock in Eastport, saying, ‘Geez, we thought this was going to be great.'”

As fisheries had dwindled, they believed aquafarming would be the answer to keeping the fishing industry alive. Alas, the industry was rapidly consolidated into the hands of just a few players. “Now, it’s in the hands of one,” Molyneaux says.

What’s worse, it didn’t take long before the environmental downsides of aquaculture became readily apparent as well. In the late 1990s, infectious salmon anemia virus spread like wildfire among the salmon pens in Cobscook Bay, wiping out the fishery as 2 million fish had to be discarded overnight.

“That set the industry back. Now, it’s owned by one company — Cooke Aquaculture — and pretty much everything is automated. They have a tremendous sea lice problem.

They’re pouring tons of SLICE into those pens, and they’re coming up with new systems now because they’re finding the sea lice medication is now in the mollusks, like the scallops that are also harvested from the bay. Cooke has been fined twice in the last five years for using an illegal chemical, cypermethrin, to fight sea lice.”

Industrialized Food Supply Encouraged Switch to Aquaculture

In his book, Molyneaux reviews the economics of the fishing industry, then and now. Three decades ago, many towns would have local fish markets, which in coastal areas would sell a wide variety of locally caught fish.

Virtually all fish markets have now been replaced by chain stores that use computerized systems to maintain a consistent supply of specific fish, and this industrialization really pushed aquaculture forward.

“In dealing with the vagaries of wild fisheries, where maybe today you have one species, tomorrow you have another — ‘Yesterday I caught pollock. Today caught haddock. Then I couldn’t get out because of a storm’ — these companies were going, ‘Oh, geez. We can’t deal with this, but we can deal with farmed salmon. That’s right there, and we can have a schedule of set price.’

Because of the [varying] availability of wild fish, the price varies. These larger companies are saying, ‘Go ahead with that aquaculture, because that’s perfect for us.'”

Aquaculture Destroys Local Wild Fisheries

The most popular seafood in America is shrimp, most of which is farmed in Thailand. One of the things discussed in Molyneaux’ book is the placement of shrimp and salmon production systems, and how that disrupts local economies and destroys the environment.

More often than not, aquafarms are imposed in locations where people are desperate for jobs. The farms are basically sold as job opportunity and economic development. Alas, they inevitably end up destroying healthy wild fisheries in those same areas.

“In Eastport, in the late ’80s, we were still catching wild-caught cod and pollock out of skiffs. We were processing those at the Passamaquoddy reservation and shipping them downstate. I shipped to a friend of mine in Rhode Island. He called me up and said, ‘Paul, what’s wrong with these fish? I’ve never seen fish like this before.’

I said, ‘Carter, wait a week and you’ll recognize them, because you’ve never seen fish that fresh before. They’re less than 24 hours out of the water.’ But when the salmon farms came in those wild fish disappeared. And there were high mortalities of lobsters. Why? Because the chemicals they use to fight the sea lice that attack the salmon also destroy the shells of larval lobsters.”

What’s more, aqua farms never take the pollution they create into account when counting the cost of production, and this oversight virtually ensures the business’ demise. Molyneaux predicts virtually all aquaculture operations will eventually go out of business because they’re not factoring in the pollution they’re causing, which eventually ends up decimating the business by promoting rampant disease and destroying the water quality.

“They survive by, basically, robbing the future and coming up with technological rabbits to keep the ball rolling as they cascade down declining ecosystems,” he says. They also stay alive by receiving government subsidies and even bailouts when disease wipes out the entire business all at once.

Eventually, however, the water quality will become so poor that fish can no longer be raised there, and the farm must either relocate, go under, or raise prices. When wild fish are all gone those prices may go higher than we can imagine.

“If you look at Saltonstall-Kennedy money, which is research money that’s supposed to help fishermen, the majority of it now goes into aquaculture and finfish aquaculture, figuring out how to grow fish,” Molyneaux says.

“It is these kinds of subsidies — not to mention overestimating stock abundance on forage fish so that they can be fished to dangerous levels of overfishing — that keeps this industry going.”

Shrimp Recommendations

As a general rule, most restaurants serve farmed salmon and farmed shrimp, and both are best avoided if you care about your health, the environment and the working conditions of laborers. Exceptions would be specialty restaurants that serve wild-caught Alaskan salmon and wild shrimp.

“I eat Maine shrimp, which is a northern Pandalus borealis,” Molyneaux says. “It’s a transsexual shrimp. It’s born as a male, and then after two years, it turns into a female … which we harvest when they come near shore and drop their eggs

When I’m in Mexico, most of the shrimp I eat I buy from local fishermen … But if I was going to go into a restaurant and buy shrimp, the best shrimp you’re going to get is probably Gulf shrimp or wild shrimp out of Mexico, out of the Sea of Cortez there.”

As for potential contamination from the Gulf oil spill and subsequent use of Corexit, Molyneaux says:

“The problem with the government and studies is that they spend a lot of time studying what goes on inside shrimp ponds. They don’t spend much time studying what goes on outside them. If there were problems with the Gulf shrimp in terms of contamination, even the fishermen would be trying to squash that, right? I don’t really know and I can’t really speak to that.”

Theoretically, Land-Based Aquaculture Could Be Sustainable

While most aquafarms are located in open water, land-based operations are becoming more common, especially with the introduction of genetically engineered (GE) salmon, which are not allowed to be raised in open water due to their potentially devastating environmental impact, should they get free.

In Belfast, Maine, a company is currently negotiating the purchase of 200 million gallons of aquifer water per year for its land-based aquafarm operation. Ocean-based operations basically get their water for free, and they don’t even have to pay for cleanup of the pollution they create. Land based companies, on the other hand, are taking valuable drinking water, turning it toxic, and then releasing it into the bay.

Theoretically, it could be possible to construct a land-based operation that not only filters water for reuse, but also prevents toxicity in the first place by feeding the fish a natural diet. The reason farmed salmon are so incredibly toxic is due to the toxins in the feed, as explained in “Why Farmed Salmon Are a Toxic ‘Junk Food.'”

The waste from these (nontoxic) land-based fish could then actually be used as fertilizer on crop fields. This would be a far more sustainable process, but no one is doing it. “Indeed … when you’re raising 33 million fish in a land-based pond, the amount of nutrients that you’re producing could fertilize way more farmland than is available,” Molyneaux says.

GE Salmon Are an Ecological Genie You Cannot Get Back Into the Lamp

AquaBounty’s GE salmon are genetically engineered to grow about twice as fast as typical farm-raised salmon — a feat achieved by inserting the DNA from two other fish, a growth-promoting gene from a Chinook salmon and a promoter gene from the eel-like ocean pout.

Theoretically, the GE salmon are sterile, as the eggs are pressurized before the genes are inserted. The pressurization sterilizes them. However, that doesn’t mean they pose no threat to the ecosystem as, if something can go wrong, at some point it probably will.

“With the land-based system, your odds of escape go down tremendously, of course, because you’re not exposed to the vagaries of nature. But here’s the thing: You have shrimp that are raised in ponds essentially on land. A fellow named Steven Travis did a study. When hurricane Mitch came through Honduras, it flushed those ponds into the wild.

Those domesticated Litopenaeus vannamei shrimp then spawned with the wild, reducing the viability of the wild shrimp. He did a paper on that but couldn’t get it published, because the people at the peer-review team included people from the aquaculture industry.

You’ve got pen-raised salmon. Great. They’re not going to escape. But, again, what if there is a flood or a tsunami and these are close to the ocean? Then they’re going to be out there. As I say in the book, it’s an ecological genie that you can’t get back into the lamp.

When you veer from the natural and traditional approaches, you’ve got to be wary of this and actually expect this to happen. No matter how many safeguards you put in place, they’re usually not enough.

At a recent promotional talk, Eric Heim, the CEO of Nordic Aquafarms presented a slide that showed the entire ecological footprint of meat production and compared it to the size of the salmon farms, saying, ‘Look how little space we take compared to meat.’

It was blatant misinformation and I forced him to admit it in front of everyone. He was not showing the equally large ecological footprint of salmon farming. If this is so great, why be disingenuous?”

land use perspective

Sustainable Aquafarming Will Require Massive Value Shift

In 2007, Molyneaux did a world tour looking for sustainable aquaculture systems. “One of the beautiful things about being a journalist is that I meet some of the most impressive thinkers on this subject,” he says.

“By and large, they said the ability for us to have healthy sustainable food production systems in the current economic regime and the current global system of values is going to be impossible.

It really would require a value shift, a massive population value shift of how we value our streams and our local environment … For example, the estuaries of the United States are almost all impaired. They’re not providing the ecosystem services required. Many wild species at some point in their development need to be in those estuaries.

If those estuaries can’t provide those services, then those species are going to diminish too, with or without fishing. When do we start cleaning up these estuaries and cleaning up these systems, so that our wild fisheries rebound?”

So, as a consumer, what can you do? According to Molyneaux, one of the best things you can do is to locate a local community-supported fishery. You can also buy wild-caught fish online. “Lots of fishermen now are starting to sell their products directly online,” Molyneaux says. I’ve included a list of recommended sources at the end of this article.

“What I would say to consumers is, ‘If you want to eat healthy, expect to pay more.’ You’re better off to pay $15 per pound for a Bristol Bay sockeye than $7 per pound for a Chilean farmed salmon. You’re better off eating one meal of sockeye than two meals of farmed fish.

The other thing I would say is to eat mindfully. I would think someone would feel better if they buy that $15 sockeye instead of the $7 farmed fish … When you’re eating that quality of fish, it’s like eating in a white tablecloth restaurant. Make it an aesthetic experience. Light some candles and really enjoy. Enjoy that smaller portion that you paid more for, knowing that you’re part of a movement … .”

Cooking Suggestions

Molyneaux also likes cod sautéed in butter with onions and garlic and a little Cajun seasoning. A good seafood meal always starts with high-quality fresh fish, though, and the only place you can find that is at a local fish market. “Anything that’s frozen at sea, just leave that be,” he says. “It’s part of the industrial food production system.”

“My parameters are: ‘Is this part of the industrial food system or is this something that I really want to eat?’ Plus, not to mention that the frozen-at-sea is not going to give you the same cooking qualities that a fresh fish has.

This is important: When you look for wild-caught fish in the seafood case, if it’s a whitefish, like a cod, a haddock or a pollock, the flesh has almost a silicone quality to it. It’s almost translucent. When you touch it, it bounces back. Your fingerprint doesn’t stay there. The meat is tight. It holds together.

If you see that in a store, buy it. Buy a few pounds and put some in the freezer for yourself … When I walk into the supermarket, if I see a good quality fish, I’ll buy it [and] cook it that night. I don’t wait … I’ll take my frying pan. I’ll put a little butter in there and sauté some onions slow, then I’ll put that fish in there. And then I’m watching that fish.

When it gets a little white around the edges, I flip it. I’m waiting. If it’s good fresh fish, it’ll flake. I’ll pry that open there. As soon as that translucency of the flesh is just about to disappear, take it off the heat.

When I buy sockeye, I steam it on a stainless-steel steaming tray. I do the same thing [but] I cook that even less. With cod, I’ll let the color change just right to the last minute, whereas with salmon I’ll just let the outer edge get cooked. It’s basically raw in the middle …

I would also really like to see people eating fresh, frozen herring, not sardines in a can. If you’ve ever eaten fresh herring, there is not a more delicate fish. Just sauté in butter. There is absolutely nothing like it.”

More Information

To learn more about the shrimp and salmon aquaculture industries, be sure to pick up a copy of Molyneaux’s book, “Swimming in Circles: Aquaculture and the End of Wild Oceans.” Another one of his books, “The Doryman’s Reflection: A Fisherman’s Life,” discusses policy changes that have impacted small-scale fisheries over the years. The second revised edition came out this summer.

“If you really want to make a difference, see yourself as part of a movement, a part of a global effort that includes a lot of small-scale producers, people with faces that put faces to their fish. If you can connect with them, that’s even better. Then you’re not eating fish that you bought; you’re eating fish from a friend.”

As mentioned earlier, there are a number of fishermen who sell wild-caught fish online. Following are several reputable sources recommended by Molyneaux:

Local Catch

Sea to Table

Fishermen Direct

Alaska Gold

Louisiana Direct

Maine Lobster Now

Pride of Bristol Bay

How to Make Buttermilk

Bakers use a wide array of ingredients to help them get the right flavor and texture for the baked goods and pastries they make. One of these ingredients is buttermilk, a milk by-product used for making fluffier pancakes, scones and biscuits.

What Is Buttermilk?

Buttermilk has been around for hundreds of years, with the old-fashioned type being a product of churning butter. In the original process of producing buttermilk, the leftover liquid from churning is left to set for a specific time period to let the cream separate, allowing bacteria to ferment the milk and produce lactic acid. Today, the product of this process is what’s called old-fashioned buttermilk, as opposed to cultured and faux buttermilk.

In India, buttermilk is called “chaas,” which is a popular drink used as a digestive and disease aid. Through the years, it’s been used for its astringent properties and its effect on swelling, irritation and gastrointestinal conditions. It’s also worth noting that buttermilk is rich in a variety of minerals, including calcium, phosphorus, potassium and protein, all of which are essential for body processes.

Cooks and bakers note that buttermilk may be used to make better pastries and baked goods. It’s well-known for improving the rise and crumbliness of these foods. However, because some people would rather use shortcuts, faux buttermilk became a thing, which refers to mixing milk with an acidic substance to achieve its distinct tanginess. While the flavor might be similar in a way, faux buttermilk might lack some of the components of cultured buttermilk because it is not fermented.

Here’s How You Can Make Buttermilk at Home

While cultured buttermilk can usually be found in your local grocery stores and farmers markets, you can make your own. Not only will you learn something new, but you’ll also be able to control the quality of all the ingredients you’re going to be using. But how exactly do you make buttermilk? Here’s a guide from The Prairie Homestead to help you out:

4 cups raw grass fed milk
1 packet buttermilk starter culture or 1/8 teaspoon mesophilic starter culture



  1. In a Mason jar, gently stir the starter culture into the milk. Cover the jar with a clean towel and a rubber band.
  2. Avoid capping it tightly with a lid, as the culture needs room to breathe.
  3. Allow the milk to culture at room temperature for 12 to 24 hours. You’ll know the buttermilk is ready when it develops a tangy smell and a thick consistency.
  4. Store your buttermilk in the refrigerator or use accordingly.

How to Make Buttermilk From Yogurt

While buttermilk is usually made from milk, another way it can be produced is by using yogurt or thick Indian curd. Making buttermilk from yogurt is pretty straightforward, only requiring varying levels of water, depending on your preferred consistency and thickness. Here is a recipe from Epicurious you can follow to make your own buttermilk from yogurt:

Buttermilk From Thick Indian Curd
1/2 to 3/4 cup thick Indian curd
1/2 to 1/4 cup filtered water


  1. To make thick buttermilk, combine 3/4 cup of Indian curd and combine it with 1/4 cup of water.
  2. For thin buttermilk, combine 1/2 cup of Indian curd with 1/2 cup water.
  3. Adjust the consistency of the buttermilk by watering the Indian curd down.

How to Make Buttermilk With Almond Milk

Looking for alternatives to dairy products may be one of the most challenging things when you’re vegan. But this doesn’t mean that you cannot enjoy products with buttermilk. In fact, you can still enjoy baked goods and other dishes that use buttermilk by using healthy alternatives. To help you with this, here is a guide on how you can make buttermilk from almond milk:

1 tablespoon acidic substance (lemon juice, lime juice or raw apple cider vinegar)
1 cup homemade almond milk


  1. Pour almond milk in a measuring cup until it reaches the 1-cup mark.
  2. Mix in the acidic base. Gently stir with a fork or whisk.
  3. Let the mixture set for five to 10 minutes or until the almond milk thickens.
  4. Use the mixture as you would use buttermilk in recipes.

Improve Your Pastries With Buttermilk

If you’ve had buttermilk pancakes, you’re familiar with the difference in fluffiness compared to your normal batch. But aside from the distinct texture and taste it lends traditional recipes, buttermilk also provides numerous nutritional components that can benefit you.

However, note that not all buttermilks available in the market are made with the same quality. When choosing, make sure that you look for the organic and grass fed type. Better yet, go for the buttermilk available in farmers markets so you’re assured of the quality.

Frequently Asked Questions (FAQs) About Buttermilk

Q: What can I make with buttermilk?
A: Buttermilk is typically used in making pancakes, biscuits, scones and ranch dressing. You can also use it as a tenderizer to give meats that melt-in-your-mouth characteristic.
Q: Can you freeze buttermilk?
A: You may freeze buttermilk to prolong its shelf life, but it is not recommended. When buttermilk is frozen, the parts may separate, which will require you to mix it upon thawing. However, even after mixing it, the texture might not be the same.
Q: Does buttermilk go bad?
A: Yes. Buttermilk can last for several days, but you should always check whether the smell and texture are still right. This will help you avoid accidentally getting food poisoning.
Q: How long does buttermilk last?
A: Buttermilk manufacturers note that it should be consumed within five to seven days, while others say that buttermilk may be used for up to three weeks if refrigerated correctly. However, the flavor changes as time passes, with 3-week-old buttermilk being tart but missing the buttery taste.
Q: Is buttermilk good for you?
A: As a dairy product, buttermilk is filled with numerous vitamins and minerals that you may benefit from, including calcium, phosphorus and potassium. In addition, buttermilk is loaded with healthy bacteria, which may help improve your gut microbiome.
Q: How can you tell if buttermilk has gone bad?
A: Because of its distinct sour taste, it might be hard to determine when your buttermilk has gone bad. However, you can find out through the difference in consistency and smell. Spoiled buttermilk usually develops a grainy texture and an off-smell.
Q: Can I substitute buttermilk with ordinary milk?
A: If for some reason you can’t get buttermilk, you can substitute buttermilk with either yogurt or ordinary milk mixed with an acidic substance. The acidic base mixed in with the milk will help you achieve the similar tanginess of buttermilk.