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Old 11-29-2011, 09:24 AM   #11
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Thanks for the link CW.........In the style of Homer S Buttermilk Donuts
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Old 11-29-2011, 09:27 AM   #12
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Making Buttermilk

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Originally Posted by Bolas De Fraile View Post
We can only buy buttermilk in little pots, I use quite a lot making Irish Soda Bread and Serbian Proja (cornbread) and scones. Has anyone tried to make it?
Although I wouldn't neccessarily drink it, You can make buttermilk using cream of tartar or lemon juice and regular milk. 1 cup of milk to 1 T cot or lemon juice. Stir every few minutes and after 15 minutes or so you have "buttermilk" If you leave it too long you will need to stir it really well because it will curdle. It work OK in cooking or baking.
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Old 11-29-2011, 09:45 AM   #13
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I don't know why people don't drink buttermilk--when I go to the States, I always buy 1 gal of buttermilk--it is so much cheaper in the States. Going down Thursday to get car parts...if you like yogurt drinks, making them with buttermilk works (smoothies). And, I have powdered buttermilk (notice PF, I did not abbreviate that to bm this time <g>) on hand for baking. I also add buttermilk to my sr. dogs' food--probiotic and an appetite stimulator. My mother won't eat yogurt, but I can always get her to drink buttermilk when I'm there. I guess it is a holdover from when she was growing up and the neighbour had a milkhouse and kept buttermilk in the summer in it...one of the Saints I fostered (and then adopted) would only eat his food with buttermilk on it for about the first 4 months I had him.
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Old 11-29-2011, 09:55 AM   #14
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I love buttermilk. I'd never have any for cooking if I kept it on hand.
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Old 11-29-2011, 09:58 AM   #15
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Originally Posted by Zhizara View Post
I love buttermilk. I'd never have any for cooking if I kept it on hand.
That's why I buy a gallon when I go to the States...if I don't freeze some of it, I tend to drink it! My latest thing is to add about 1 T of pomagrante syrup to it...tart, sweet, yum...
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Old 11-29-2011, 11:25 AM   #16
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So tonight I made my fried chicken which I always use buttermilk for. Problem is the smaller cartoon of buttermilk was more expensive than the 1/2 gallon Kroger brand. I hate to waste so much! So what else can I do with buttermilk? Nothing too elaborate please! I used about half the cartoon for the chicken.
It's the same way at my store. The half gallon is a buck less than the quart. Weird.

I freeze mine. The only thing I use mine for is as a treat for my cat Dinky. It takes a day out of the freezer into the fridge to thaw it, then, a good shake and it seems just as good as before freezing.

I'll have to try your pancake recipe Frank. I love pancakes but seldom eat them because I can only eat two and I'm stuffed. Hardly seems worthwhile to make enough batter for only two pancakes.

Maybe I can scale the recipe down to make only enough for a couple pancakes. It makes me crazy to waste food.
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Old 11-29-2011, 12:43 PM   #17
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I feed Kathleen and I on that recipe.
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Old 11-29-2011, 01:05 PM   #18
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I made some cupcakes that used buttermilk, the recipe is here.
I also soaked a tenderized pork loin in buttermilk to make a deep fried pork loin sandwich.
And I dumped the rest...
I have a hard time using buttermilk up because I don't like the taste on its own.
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Old 11-29-2011, 01:29 PM   #19
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Tomato Buttermilk Sauce

I LOVE buttermilk pancakes, too...I make them with whole wheat flour.

Another idea: Ever used the old "Laurel's Kitchen" cookbook? It has an excellent recipe for a tomato buttermilk sauce that I make and use for a beef stroganoff-type dish that goes great with noodles. Something like this:

*Saute half a chopped onion in 2 TBS butter (can use oil, but butter tastes better).
*Mix in 2 TBS flour.
*Stir in 2 TBS tomato paste, 1 tsp basil, a little salt and pepper, and a dash of garlic powder.
*Add 1 C buttermilk and heat gently (don't simmer).
*Stir in already-cooked strips of beef (sliced flank steak or other lean cut).

I love this!
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Old 11-29-2011, 02:47 PM   #20
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Use buttermilk in place of regular milk in your favorite cornbread recipe.
Buttermilk gives ice cream a great flavor. Almost like frozen yogurt with just that bit of tang.
If you have a bread recipe that calls for milk, try subbing in some buttermilk instead.
All sorts of uses.
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