Comments on: make your own buttermilk

By: Cheap Torrey Smith Authentic jersey

Cheap Torrey Smith Authentic jersey — Wed, 04 Jan 2012 07:53:28 +0000

Hi, Neat post. There’s a problem along with your web site in web explorer, may check this… IE still is the market leader and a big portion of folks will omit your excellent writing due to this problem.

By: Demaryius Thomas Jersey Outlet

Demaryius Thomas Jersey Outlet — Fri, 30 Dec 2011 05:49:32 +0000

What a terrific post! I really enjoyed reading this. Thank you for sharing this valuable information with us. I have bookmarked this website and will probably be positive to check for updates. Maintain up the excellent perform!

By: Reta Fergoson

Reta Fergoson — Fri, 11 Nov 2011 02:13:17 +0000

Katy Perry is just at number four on the U . s . Billboard Chart. Just in case. She actually gets to number one it will be her 5th numberone single coming from the same album, California Dreams

By: jen

jen — Sat, 16 Apr 2011 05:19:01 +0000

am I crazy for wondering if can I just substitute plain yogurt for buttermilk? I figure they’re both cultured dairy, and I pretty much always have yogurt in my fridge, and I can never finish a carton of buttermilk without it going bad.

By: joanna

joanna — Mon, 04 Apr 2011 04:57:22 +0000

… and if you strain it, you have home made ricotta!! Yum!

By: Cyndi Parisu

Cyndi Parisu — Sun, 23 Jan 2011 02:41:38 +0000

Thank you so much! I’m been wanting to-well, actually, I haven’t thought much about it, but yes, merci beaucoup!

By: Mart

Mart — Thu, 30 Sep 2010 08:27:22 +0000

Octel’s link is great!
Growing up in a household where my Mum used to churn butter from the cream layer atop fresh milk we bought at a local farmer’s, I always wondered why commercial “buttermilk” did not taste like butermilk at all..
Problem solved now!
Thanks.

By: Megan

Megan — Mon, 12 Jul 2010 16:29:53 +0000

This may sound silly, but do you use the milk curdles and all?

By: octel

octel — Sun, 06 Jun 2010 21:00:29 +0000

What you’re making here is called acidified buttermilk, which differs from cultured buttermilk. The cultured kind, in my opinion, has a superior taste and is much more suited for baking.

Here’s a page detailing how to make your own culture buttermilk by using the active cultures present in the store bought stuff:
http://biology.clc.uc.edu/fankhauser/cheese/buttermilk.htm

You can also buy concentrated starters online, both liquid and dry.
BONUS: you can use the starter to make homemade sour cream (and mexican crema)

By: esther

esther — Fri, 14 May 2010 08:39:21 +0000

@7: That is not what is meant by buttermilk. #6 describes quite well what buttermilk is. It is not milk with extra butter, it is soured milk.