Best Cultured Buttermilk Recipes
CULTURED BUTTERMILK
I prefer real buttermilk in recipes to the vinegar-lemon milk substitute. It was frustrating always running out of buttermilk just when I needed it most. I usually quadruple and make a gallon at a time. Once you've made your own, you can save some back to replenish your supply by making more. My husband loves an occasional cold glass of buttermilk on a hot summer day, with a little salt. Update: A couple of reviewers have reported this did not work for them. Because it is a 'culture based' recipe, it relies on the fresh buttermilk that provides the 'culture' to be fresh enough that the 'culture' is still alive. Once the culture has died, it can no longer feed to create more of itself.
Provided by Cindy Lynn
Categories Beverages
Time 5m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Mix up a quart of reconstituted powdered milk by combining dry powdered milk with water.
- Add fresh buttermilk.
- Evening: Allow it to stand on the kitchen counter overnight; in the morning it will be buttermilk.
- or Morning: Allow it to stand on the kitchen counter through afternoon; in the evening it will be buttermilk.
- Store in refridgerator up to two weeks.
HOMEMADE CULTURED BUTTERMILK
If you re-culture this regularly, you can carry on re-culturing indefinitely. This is so much better than adding lemon juice to milk to get the sour effect.
Provided by Sue Bosbury
Categories Cheese Appetizers
Time 10m
Number Of Ingredients 4
Steps:
- 1. Pour buttermilk (1/4 cup for a quart jar or ½ cup for a half gallon jar) into your clean jar. Top off the jar with your plain milk. Tightly screw lid to the jar and shake vigorously for 1 minute. Place in a warm (but not hot) area out of direct sunlight. Let it sit there for 12 to 24 hours, until thickened. Refrigerate when thick. Use within two weeks.
- 2. Buttermilk is used in recipes for several important reasons: Buttermilk is acidic, so it helps invigorate leavening agents -such as baking powder, baking soda and yeast- when added to baked goods. The acid also helps combat discoloration in baked goods and promotes deep, beautiful browning. Buttermilk contains natural emulsifiers; this improves texture and aroma, and extends shelf life after baking. Remember how buttermilk is acidic? That makes it a wonderful addition to marinades for chicken and pork. The acid helps tenderize the meat and gives it a tangy flavor. You know the 'cultured' part of cultured buttermilk? It's good for you. It contains many active cultures similar to those found in yogurt. Most of the cultures generally found in buttermilk are form the Lactococcus Lactis family and many of their subspecies. Those cultures are what make buttermilk so thick and creamy. And what? Good for you!
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