"Melba's Jammin'" > ha scritto nel
messaggio ...
> In article >,
> "Pandora" > wrote:
>
>> "Margaret Suran" > ha scritto nel
>> messaggio
>> ...
>> >
>> >
>> > ~patches~ wrote:
>> >> Pandora wrote:
>> >>
>> >>> Is buttermilk a sort of Yogurt? If I have not buttermilk how can
>> >>> replace
>> >>> it?
>> >>> Cheers
>> >>> Pandora
>> >>>
>> >>
>> >> Pandora, do you have heavy cream, the kind you make whipped cream
>> >> from?
>> >> If so, pour the heavy whipped cream into a blender or food processor
>> >> and
>> >> whiz away. The cream will separate into butter and buttermilk. Pour
>> >> off
>> >> the buttermilk and reserve for whatever you need. Pat butter several
>> >> times to remove any buttermilk left. Add salt to the butter if
>> >> desired.
>> >> Now you have fresh butter as well as buttermilk. I use this method
>> >> when
>> >> I want to make herbed butters or cranberry butter. HTH
>> >
>> >
>> > Hi, Pandora, What is the recipe? In the USA, today's Buttermilk is
>> > regular milk to which certain cultures have been added, in order to
>> > sour
>> > the milk. If your dairies sell it, it would be called Sour Milk, not
>> > Butter Milk.
>>
>> ...Or yogurt!!!)
>> It was a recipe I've found on that american cooking book, but when I have
>> read "buttermilk" I stopped to read
>> >
>> > You can make milk sour by adding a few drops of fresh lemon juice or
>> > vinegar to it, but you would have to know for what the soured milk will
>> > be
>> > used, in case real butter milk, as described in the above post, is
>> > required.
>>
>> Why required? Are they different in taste or in constistence?
>> Pandora
>
> Pandora, if you're baking with buttermilk (it's often used as the
> activator of baking soda in a recipe; e.g., pancakes), put a tablespoon
> of lemon juice or vinegar in a cup and fill with milk. Let it stand for
> about 10 minutes before using in a baking recipe. Warming it slightly
> will make the milk curdle faster. If you're drinking it as a beverage,
> there's so suitable substitute. Buttermilk is pourable, yogurt is
> spoonable, sour milk is pourable. The vinegar in the milk is a passable
> substitute for buttermilk when used in baking.
>
> My banana bread recipe originally called for soured milk; I use yogurt
> instead.
> --
> http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

It's very interesting what you say. Thank you
Pandora
>