Originally Posted by Audeo
Originally Posted by subfuscpersona
If the buttermilk you purchase contains active cultures - that is, does not say "pasturized" - you can use it to clabber fresh milk. It's been awhile since I've done this but approximately 1 cup buttermilk to 3 cups fresh milk, shake it up, leave out at room temperature until the milk clabbers (?overnight? - maybe longer? it does take awhile)
subfusc, I know exactly what your referring to and have done it myself often. For you and the others, peek through this site....
My old Irish granny would be spinning in her grave if she read this thread! lol I can confirm that buttermilk will keep for weeks without a problem. When I was back in Northern Ireland helping with the hay making, a worker discovered a jar of buttermilk in the hedge.
To our horror and disgust, he raised the clotted and blackened contents to his lips and slurped the lot down with evident relish!
"You wouldn't eat an apple before it was ripe boys!" was his reply to our cries of outrage and alarm!
I would not recommend this as a party trick(!) but the website above is correct in saying that the acid content of the buttermilk helps preserve it.
I strongly believe that the pasteurisation of so many American foodstuffs has contributed to the high level of sickness suffered by this nation. Europe does not pasteurise everything to the extent that America does and they are not dropping like flies!
Anyone who has eaten a genuine GFrench **unpasteurised** blue cheese will recognise the difference in taste immediately. Mmmm, speaking of which, where did I put that cheese I brought back from Prague this week? ;)