Bulgarian buttermilk?

[toodie jane]

Ok I need some help here, please, all you quark makers.

Bought a quark maker ( really just a yogurt maker) and the quark instructions are pretty sketchy. They do insist on the use of Bulgarian buttermilk to make the cheese.

Can someone explain the difference between this and 'cultured' buttermilk?

I'm really in the dark here. Thanks.

[Becca Porter]

I actually looked at walmart today and didn't see it there. I know I've gotten it at Albertsons, Super 1, and Brookshires.

I believe they have carried it at walmart before. They might have just been out.
-Becca

[toodie jane]

thanks, Becca. I 've got an Albertson's so I'll look there.

[Bigos]

When making farmer's cheese at home I use any buttermilk available at my local grocery store - usually end up with a low fat variety. As long as it has culture, and I imagine they all do, it will work fine. More important is what kind of milk is being used for a desired final texture of the cheese. Use low fat milk for a dry crumbly type and full fat for a creamier cheese that can be cut in slices without falling apart.

[Becca Porter]

All my local grocery stores sell both. They are both so low in fat that they are basically interchangeable.
-Becca

[malibumike]

Could you tell us which local stores, I cant find any in mine.

[grubn]

Bulgarian buttermilk is just richer and thicker and I think the acidity might be a little different too. Cultured buttermilk is usually made from lowfat milk -- Bulgarian has more cream and fat in it.

[toodie jane]

and where does one find it? barring ethnic groceries, that is. No eastern European community here....
health food store?