Best Breastmilk Butter Recipes
BREASTMILK BUTTER
Make and share this Breastmilk Butter recipe from Food.com.
Provided by Missy Wombat
Categories Vegan
Time 5m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- In a freshly cleaned jar, preferably sterile, add the breastmilk.
- Screw the lid on tight and shake furiously until you have butter.
Nutrition Facts :
HOMEMADE BUTTERMILK
When you need a buttermilk substitute for a recipe, you can make your own. I use this when making my Irish soda bread.
Provided by noubeh
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Pour milk into a bowl; add lemon juice and stir to combine. Let sit for 5 minutes. Use immediately.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 11.9 g, Cholesterol 19.5 mg, Fat 4.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 100.1 mg, Sugar 11.5 g
HOMEMADE BUTTERMILK
Making homemade buttermilk is surprisingly easy. Use it in pancakes and cakes, as a marinade for fried chicken or for salad dressings
Provided by Good Food team
Time 5m
Yield Makes 250ml
Number Of Ingredients 2
Steps:
- Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won't thicken as much as traditional buttermilk, but it's a great substitute when making scones, soda bread or pancakes. Don't worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.
Nutrition Facts : Calories 60 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
BREASTMILK YOGHURT FOR BABIES
For those mothers with over supply or who have a lot of milk in the freezer which may not be used before potentially going off...here is one way to make use of the excess.
Provided by Missy Wombat
Categories Very Low Carbs
Time 9h
Yield 1 quart
Number Of Ingredients 2
Steps:
- Sterilize milk by heating it in a pan (not in microwave, though this can cause"hot spots" and cold spots where bacteria survive) until small bubbles form and is *almost* boiling, around 180-185°F.
- Cool to about 112°F.
- Meanwhile, if using purchased yogurt as starter, set it out at room temp to warm up.
- Add yogurt starter.
- You can buy the powder at a health foods store, or use 2 tablespoons of plain yogurt with live and active cultures.
- Look for some "fresher" yogurt with a very distant expiration date for stronger cultures.
- Pour milk mix into a *warmed* quart jar, Pyrex bowl, custard cups, etc--preferably something with a lid!
- Incubate it for 4-8 hours, depending on how tart you like it, by putting the container of milk mix into a picnic cooler and pouring very warm water in around it.
- Or if you have a big cooler, set the yogurt container into a big pot of hot water, inside the cooler.
- Don't cover the top of the container with water!
- You need to keep the water between 90-120 F, as close to 112 as possible.
- You really don't have to check it or change water much--you'd be surprised how well it holds the temperature, and the more you open it, the more heat you lose.
- Lower temps or shorter time make milder, sweeter yogurt.
- Temps closer to 120 or longer times make tarter, firmer yogurt.
- Also it gets firmer the longer you let it incubate--can go up to 12 hours or so.
- Remove a small amount as starter for your next batch, and add any flavorings or anything to the rest of the batch *after* incubating.
- Refrigerate.
Nutrition Facts :
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