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    You are in: Home / Community Forums / Recipe Requests - General / Making Buttermilk
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    Making Buttermilk

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    bobinPV
    Wed Jul 03, 2013 1:50 am
    Newbie "Fry Cook" Poster
    Some recipes call for Buttermilk. Living in Mexico, buttermilk is unavailable. I seem to recall my grandmother would "make' buttermilk when needed by putting cider vinegar in regular milk. Anyone know this or have the recipe for such? Thanks.

    Read more: http://www.food.com/recipe/tips-for-better-biscuits-188990/review?oc=linkback
    Dee514
    Wed Jul 03, 2013 2:40 am
    Forum Host
    I believe what you are looking for is a recipe for "soured milk" or a buttermilk substitute.

    Place 1 tablespoon of lemon juice OR vinegar (white or cider vinegar work equally well) into a liquid measuring cup, then fill the cup with milk to the 1 cup mark, let the mixture sit at room temp for about 5 to 10 min before adding it to your recipe. Makes 1 cup buttermilk substitute.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Buttermilk can be made at home, but it is an involved process, and requires certain cultures (usually found where cheesemaking supplies are sold) to be added to the milk.
    PaulO in MA
    Wed Jul 03, 2013 8:21 am
    Food.com Groupie
    I used to do the lemon juice-milk thing, but switched to Saco Foods dry buttermilk. I keep it in the refrigerator. Very convenient. Maybe you could get it online.

    http://sacofoods.com/products/view/cultured-buttermilk
    bobinPV
    Wed Jul 03, 2013 9:37 am
    Newbie "Fry Cook" Poster
    Thanks. How do you do the lemon juice thing?
    PaulO in MA
    Wed Jul 03, 2013 9:46 am
    Food.com Groupie
    Dee's post, above, has the directions. Just a little lemon juice in milk and let it sit a bit.
    bobinPV
    Wed Jul 03, 2013 1:40 pm
    Newbie "Fry Cook" Poster
    Many thanks for the sour milk milk guidance.
    Krislady
    Wed Jul 03, 2013 5:57 pm
    Forum Host
    Most recipes that call for buttermilk mean cultured buttermilk - unless I need a LOT of it, I generally just thin out some plain yogurt.
    Happy Harry #2
    Mon Jul 08, 2013 11:58 am
    Food.com Groupie
    Krislady wrote:
    Most recipes that call for buttermilk mean cultured buttermilk - unless I need a LOT of it, I generally just thin out some plain yogurt.
    I do the same mainly because I can't get small containers of buttermilk. It will stay a fairly long time (buttermilk) in the fridge but I usually wind up throwing it out.
    Zeldaz
    Mon Jul 08, 2013 12:57 pm
    Food.com Groupie
    Freeze buttermilk in small containers instead of tossing it.
    Happy Harry #2
    Mon Jul 08, 2013 9:09 pm
    Food.com Groupie
    I've tried freezing before but found the only way I could use it was to stir it into a sauce frozen. It separated and was stringy when defrosted.
    Zeldaz
    Mon Jul 08, 2013 9:29 pm
    Food.com Groupie
    It works fine for baking. I've never seen it go "stringy". Freezing and thawing cause the solids and the whey in the buttermilk to separate, but if you whisk it or give it a spin in a blender the solids and the whey will re-mix.
    bobinPV
    Tue Jul 09, 2013 12:01 am
    Newbie "Fry Cook" Poster
    Muchas gracias y`all. (South Mexico!).
    Seriously I was successful using the tiny limons ( a type of lime used here as a table seasoning). Worked well in pancakes. Thanks all. icon_idea.gif
    Krislady
    Tue Jul 09, 2013 6:47 am
    Forum Host
    Happy Harry #2 wrote:
    Krislady wrote:
    Most recipes that call for buttermilk mean cultured buttermilk - unless I need a LOT of it, I generally just thin out some plain yogurt.
    I do the same mainly because I can't get small containers of buttermilk. It will stay a fairly long time (buttermilk) in the fridge but I usually wind up throwing it out.


    Yeah, my experience is that it'll keep in the refrigerator just until I go to use it, then it's furry icon_rolleyes.gif
    FOODLOVA 1O1
    Sun Jul 14, 2013 7:51 pm
    Newbie "Fry Cook" Poster
    I have this problem all the time and there is a very easy solution. For every cup that the recipe calls for I add 1 tablespoon and just fill it up to the 1 cup mark. I hope this helped you guys.
    Molly53
    Mon Jul 15, 2013 12:11 pm
    Forum Host
    FOODLOVA 1O1 wrote:
    I have this problem all the time and there is a very easy solution. For every cup that the recipe calls for I add 1 tablespoon and just fill it up to the 1 cup mark. I hope this helped you guys.


    Welcome to food.com. It's really nice to meet a new friend. icon_smile.gif
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