"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-08-2020, 05:18 PM   #21
Head Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 1,756
Quote:
Originally Posted by Josie1945 View Post
Dave,
Would you please post your recipe for Crema .I use the same method
that you use to make buttermilk. (Good Stuff )

Josie
I just pour a pint of heavy cream into a pint jar, add a tb of buttermilk, and shake it up. Then I set it on the counter for 24 hours, maybe a little less, in warm weather. The cream becomes very thick, then, when refrigerated, it becomes solid. It keeps for a long time, until I use it up.
__________________
Dave
pepperhead212 is online now   Reply With Quote
Old 03-08-2020, 07:07 PM   #22
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,211
Send a message via Skype™ to taxlady
Quote:
Originally Posted by pepperhead212 View Post
I just pour a pint of heavy cream into a pint jar, add a tb of buttermilk, and shake it up. Then I set it on the counter for 24 hours, maybe a little less, in warm weather. The cream becomes very thick, then, when refrigerated, it becomes solid. It keeps for a long time, until I use it up.
I just want to mention that I this doesn't usually work if you have high temperature pasteurized cream or milk. The high heat does something to the shape of the proteins and they just don't curdle properly. I have had no problems when using regular pasteurized milk or filtered milk.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 03-08-2020, 08:03 PM   #23
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Quote:
Originally Posted by taxlady View Post
Interesting. I actually got some sour cream in today's grocery delivery, and it no longer mentions the strain of lactobacillus. I wonder if there are differences between what is available in the US and in Canada, or maybe even regionally.
The absolute best buttermilk I have ever had was the buttermilk I bought at that little shop we went to after a Danish Luncheon in Montreal--it was real buttermilk, not what you buy in the grocery store. As I remember, it cost a pretty penny, but it was soooooo good, TL. I bet the sour cream there is just as good. My brother and I hated the cottage cheese in Ontario. We would go to a little store on Bank St. in Ottawa and buy cottage cheese from Quebec. It is hard to explain why we didn't like it--we just didn't. I used to always buy organic milk whenever I got a chance to go to VT or NY. I hated Canadian milk sold in the bag. All I can say is that VT, NY, WI, and MN milk is sweeter. I think it is because of the feed. I know clover plays a huge part in the feed in WI and MN.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 03-08-2020, 09:48 PM   #24
Head Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 1,756
Quote:
Originally Posted by taxlady View Post
I just want to mention that I this doesn't usually work if you have high temperature pasteurized cream or milk. The high heat does something to the shape of the proteins and they just don't curdle properly. I have had no problems when using regular pasteurized milk or filtered milk.
This always works for me, and the only cream I use for it is the usual UHTP heavy cream.
__________________
Dave
pepperhead212 is online now   Reply With Quote
Old 03-08-2020, 10:48 PM   #25
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,294
As Taxy states, there are two types of buttermilk. What is left after butter is churned and cultured buttermilk. Since I no longer make cheese, where the starter was either cultured yogurt or cultured buttermilk, I just add lemon juice to milk when I need buttermilk in a recipe. I always have milk on hand and add lemon juice to it when I need buttermilk.
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 03-08-2020, 11:29 PM   #26
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Quote:
Originally Posted by bethzaring View Post
As Taxy states, there are two types of buttermilk. What is left after butter is churned and cultured buttermilk. Since I no longer make cheese, where the starter was either cultured yogurt or cultured buttermilk, I just add lemon juice to milk when I need buttermilk in a recipe. I always have milk on hand and add lemon juice to it when I need buttermilk.
I belong to the camp that drinks buttermilk...but, you can freeze it or buy powdered buttermilk. When I was an exchange student in Germany, we spe nt 3 weeks on the island of Juist. There I was introduced to a drink that is made with buttermilk and orange juice or lemonade. I do that in the summer. I also like my buttermilk ice cold with grated lime and fresh ground pepper. My Dad drinks his with salt added. When I was a child, buttermilk was kept in the "cooler" at The Lake (this was an insulated box through which the Artesian spring water ran--best water ever).
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Reply

Tags
butter, buttermilk, milk, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 11:50 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.