Got butterMILK?

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10/07/2008

Never use a whole carton of buttermilk? Freeze it into cubes. Do this with chicken broth and tomato paste also.

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Silverspoon's picture
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10/16/2011

All this talk about buttermilk is making me hungry!  How about pancakes?

1 egg

2 Tbs melted butter

3/4 cup buttermilk +1/4 cup milk

(1/2 teas almond extract if making pear pancakes)

1 cup flour

2 teas. sugar

1 Tb. baking powder

(1/2 teas cinnamon if making apple pancakes)

1/4 teas salt

Combine the wet ingredients, add the dry ingredients.  Stir until just combined and fold in fruit of choice.  Cook on hot griddle with butter.  

Serve hot with butter and Vermont Maple syrup (because you probably won't find the Canadian stuff!) wink

 

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08/19/2012

Buttermilk these days is actually more like yogurt - it's a cultured product with live bacteria.     Good stuff.  

I substitute buttermilk in just about any baked good that calls for milk.

Highlands John's picture
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04/16/2010

One of my recipe books says if you haven't got buttermilk use half milk, half yogurt. That's what I do when I make my buttermilk rolls for breakfast.

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05/22/2008

If a recipe calls for buttermilk,   1 cup of milk + 1 tbsp. vinegar  or lemon juice is what I have always used. Never used buttermilk.

Generic's picture
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02/24/2011

It's a replacement, but not an equivalent. Buttermilk has a certain texture and taste that is very different. Buttermilk is cultured, like yogurt.

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Joined:
05/22/2008

Yes, a replacement. But it works well if someone does not have buttermilk. Since I never had a use for it, I never bought it and because the replacement worked just fine. I see no need for the extra purchase.

gillumhouse's picture
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05/22/2008

I grew up on a farm. We had cows so had plenty of cream and churned our butter. I grew up having REAL buttermilk. Mom was always baking. I can never remember using anything other than milk with vinegar for recipes needing sour milk or buttermilk.

Arks's picture
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05/22/2010

gillumhouse wrote:

I can never remember using anything other than milk with vinegar for recipes needing sour milk or buttermilk.

My sympathy to you. laugh

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Arks's picture
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05/22/2010

EmptyNest wrote:

Never used buttermilk.

My sympathy to you.

Arks's picture
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05/22/2010

Speaking of buttermilk, some show I watched recently was saying the buttermilk we buy in stores now is not real buttermilk. It's something they whip up in a factory from things added to regular milk.

They said to get authentic buttermilk now, you have to buy powered buttermilk and add water. We found it at the grocery store and have been using it to make cornbread. It's good. Once opened you're supposed to keep the powder in the refrigerator but it takes up a lot less space than a carton of buttermilk, and for the amount of buttermilk it makes up, it's cheaper than buttermilk in a carton.

Madeleine's picture
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09/29/2011

That's the one I use because no recipe uses a whole carton. The can in the fridge is a magical thing.

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