Sprout
Sous Chef
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?