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Old 08-18-2012, 03:18 PM   #1
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Exclamation Help with curdling buttermilk

I'm trying to make a buttermilk yeast bread recipe I found online. It says to mix oil, honey, and 1 1/4 c buttermilk in a sauce pan and heat until very warm. The first time I set the heat to between medium and medium-high and it curdled. I figured it was the high heat (my foolishness), so I cleaned the pan, added just the buttermilk, just in case, and set the pan to medium-low. Before the milk was even remotely warm it curdled again. I'm running out of buttermilk here. Any suggestions?

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Old 08-18-2012, 03:22 PM   #2
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You should heat the buttermilk gradually...too much heat will make it curdle.
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Old 08-18-2012, 03:39 PM   #3
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What about tempering it as if it were an egg (like when you add eggs to the cream mixture when making ice cream).
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Old 08-18-2012, 04:57 PM   #4
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Buttermilk curdles because of its low fat content. Try adding a little cream before heating it. You also might try heating in a microwave rather than on the stovetop.
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Old 08-20-2012, 01:16 PM   #5
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Quote:
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You should heat the buttermilk gradually...too much heat will make it curdle.
So med-low was too hot?
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Old 08-20-2012, 01:19 PM   #6
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What about tempering it as if it were an egg (like when you add eggs to the cream mixture when making ice cream).
What would I temper it with? The only other things that get warmed are the oil and honey. Wouldn't the oil or honey get too hot and curdle as soon as I added it to the buttermilk?
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Old 08-20-2012, 01:21 PM   #7
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Buttermilk curdles because of its low fat content. Try adding a little cream before heating it. You also might try heating in a microwave rather than on the stovetop.
I'll have to try adding cream if I have some on hand next time.

I assume I would put the microwave on low and heat a few seconds at a time?

I think maybe I should stick to recipes that don't require warm buttermilk.
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Old 08-20-2012, 01:59 PM   #8
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I'll have to try adding cream if I have some on hand next time.

I assume I would put the microwave on low and heat a few seconds at a time?

I think maybe I should stick to recipes that don't require warm buttermilk.
Or maybe just add the buttermilk cold or at room temperature. I'm not sure why it would need to be heated. I'm assuming it's to help the yeast rise, but yeast will do their thing even in cold liquids, just not as quickly.
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Old 08-20-2012, 02:11 PM   #9
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Or maybe just add the buttermilk cold or at room temperature. I'm not sure why it would need to be heated. I'm assuming it's to help the yeast rise, but yeast will do their thing even in cold liquids, just not as quickly.
I was thinking that too, but I've never worked with buttermilk before, so I wasn't sure if there was some other reason. I think it's also to help the honey mix in, but that just makes it easier, not necessary. Thank you!
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Old 08-20-2012, 03:23 PM   #10
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What would I temper it with? The only other things that get warmed are the oil and honey. Wouldn't the oil or honey get too hot and curdle as soon as I added it to the buttermilk?
Heat part of the buttermilk and then temper the rest? It was just a thought, not s/thing I have actually done.
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