Any tips for bringing 1 cup of buttermilk to room temperature? I can't stand
waiting 1/2 hour to make buttermilk pancakes. I can't microwave it or it
will kill the bacteria.


W. Pooh (AKA Winnie P.)

On Mar 21, 7:28 am, "Christopher M." >
wrote:
> Any tips for bringing 1 cup of buttermilk to room temperature? I can't stand
> waiting 1/2 hour to make buttermilk pancakes. I can't microwave it or it
> will kill the bacteria.
>
> W. Pooh (AKA Winnie P.)

I have mixed buttermilk pancake batter the night before and
refrigerated it. Remove to countertop on arising, stir, and it's lost
its chill by the time I've made the bacon or sausage or cut up the
fruit. You must be on a very tight schedule to fear too cold
buttermilk. -aem

On 3/21/2010 11:28 AM, Christopher M. wrote:
> Any tips for bringing 1 cup of buttermilk to room temperature? I can't stand
> waiting 1/2 hour to make buttermilk pancakes. I can't microwave it or it
> will kill the bacteria.

Why do you care about killing the bacteria? And what makes you think
that microwaving to room temperature is going to kill them?

In any case, look for dried buttermilk--add it to the dry ingredients
and then mix with water.

Christopher M. wrote:
> Any tips for bringing 1 cup of buttermilk to room temperature? I can't stand
> waiting 1/2 hour to make buttermilk pancakes. I can't microwave it or it
> will kill the bacteria.

Just use it cold. That's what I do, and it makes lovely pancakes.

Serene

--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

In article >,
"Christopher M." > wrote:

> Any tips for bringing 1 cup of buttermilk to room temperature? I can't stand
> waiting 1/2 hour to make buttermilk pancakes. I can't microwave it or it
> will kill the bacteria.
>
>
> W. Pooh (AKA Winnie P.)

Plan a little further ahead? :-)
Buttermilk keeps well. You could leave it out the night before.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article
>,
aem > wrote:

> On Mar 21, 7:28 am, "Christopher M." >
> wrote:
> > Any tips for bringing 1 cup of buttermilk to room temperature? I can't stand
> > waiting 1/2 hour to make buttermilk pancakes. I can't microwave it or it
> > will kill the bacteria.
> >
> > W. Pooh (AKA Winnie P.)
>
> I have mixed buttermilk pancake batter the night before and
> refrigerated it. Remove to countertop on arising, stir, and it's lost
> its chill by the time I've made the bacon or sausage or cut up the
> fruit. You must be on a very tight schedule to fear too cold
> buttermilk. -aem

The other thing is that, if you are making pancakes, you are killing the
bacteria anyway by cooking it, so what are you worried about with nuking
it a bit to warm it? <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

l, not -l wrote:
> Mix it with room temp flour and let sit 10-15 minutes; that will get it
> close to room temp. Then, add remaining ingredients.
>

That is good advice. Pancakes always turn out better if you allow the
batter to sit for 10 minutes before you cook them.


Becca

Christopher M. wrote:
> Any tips for bringing 1 cup of buttermilk to room temperature? I can't stand
> waiting 1/2 hour to make buttermilk pancakes. I can't microwave it or it
> will kill the bacteria.
>

Why do you have to use warm buttermilk? I make buttermilk pancakes at
least once a month and have used different recipes. None have required
room temperature buttermilk.

"J. Clarke" > wrote in message
...
> On 3/21/2010 11:28 AM, Christopher M. wrote:
>> Any tips for bringing 1 cup of buttermilk to room temperature? I can't
>> stand
>> waiting 1/2 hour to make buttermilk pancakes. I can't microwave it or it
>> will kill the bacteria.
>
> Why do you care about killing the bacteria? And what makes you think that
> microwaving to room temperature is going to kill them?

There's a chemical reaction between the buttermilk and the baking soda.

> In any case, look for dried buttermilk--add it to the dry ingredients and
> then mix with water.

Not my thing..


W. Pooh (AKA Winnei P.)

"Serene Vannoy" > wrote in message
...
> Christopher M. wrote:
>> Any tips for bringing 1 cup of buttermilk to room temperature? I can't
>> stand waiting 1/2 hour to make buttermilk pancakes. I can't microwave it
>> or it will kill the bacteria.
>
> Just use it cold. That's what I do, and it makes lovely pancakes.

I'm using this recipe where I melt butter and mix it with the buttermilk and
egg. If the butter's not hot enough, or the milks too cold, the milk shocks
the butter and solidifies it. If the milk's too cold, and I make the butter
very hot, this can cook the eggs.


W. Pooh (AKA Winnie P.)

"l, not -l" > wrote in message
...
>
> On 21-Mar-2010, "Christopher M." > wrote:
>
>> Any tips for bringing 1 cup of buttermilk to room temperature? I can't
>> stand
>> waiting 1/2 hour to make buttermilk pancakes. I can't microwave it or it
>> will kill the bacteria.
>
> Mix it with room temp flour and let sit 10-15 minutes; that will get it
> close to room temp. Then, add remaining ingredients.
> --
> Change Cujo to Juno in email address.

Sounds like a good idea. I guess the baking soda will keep for 10-15
minutes.


W. Pooh (AKA Winnie P.)

"Omelet" > wrote in message
news
> In article >,
> "Christopher M." > wrote:
>
>> Any tips for bringing 1 cup of buttermilk to room temperature? I can't
>> stand
>> waiting 1/2 hour to make buttermilk pancakes. I can't microwave it or it
>> will kill the bacteria.
>>
>>
>> W. Pooh (AKA Winnie P.)
>
> Plan a little further ahead? :-)
> Buttermilk keeps well. You could leave it out the night before.

I'll have to try that sometime. Thank you Omelet.


W. Pooh (AKA Winnie P.)

In article >,
"Christopher M." > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Christopher M." > wrote:
> >
> >> Any tips for bringing 1 cup of buttermilk to room temperature? I can't
> >> stand
> >> waiting 1/2 hour to make buttermilk pancakes. I can't microwave it or it
> >> will kill the bacteria.
> >>
> >>
> >> W. Pooh (AKA Winnie P.)
> >
> > Plan a little further ahead? :-)
> > Buttermilk keeps well. You could leave it out the night before.
>
> I'll have to try that sometime. Thank you Omelet.
>
>
> W. Pooh (AKA Winnie P.)

Cheers!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

Christopher M. wrote:
> "Serene Vannoy" > wrote in message
> ...
>> Christopher M. wrote:
>>> Any tips for bringing 1 cup of buttermilk to room temperature? I can't
>>> stand waiting 1/2 hour to make buttermilk pancakes. I can't microwave it
>>> or it will kill the bacteria.
>> Just use it cold. That's what I do, and it makes lovely pancakes.
>
> I'm using this recipe where I melt butter and mix it with the buttermilk and
> egg. If the butter's not hot enough, or the milks too cold, the milk shocks
> the butter and solidifies it. If the milk's too cold, and I make the butter
> very hot, this can cook the eggs.

I mix the egg and melted butter together, then add the buttermilk (all
with a whisk) and I have never had this problem at all.

Serene
--
"Basic principles of the Universe, oo. Do tell. Quantum mechanics?"
"You cannot know simultaneously where you are in a relationship *and*
how fast it is going." - Piglet and Rob Wynne, on alt.polyamory

On 3/21/2010 5:49 PM, Christopher M. wrote:
> "J. > wrote in message
> ...
>> On 3/21/2010 11:28 AM, Christopher M. wrote:
>>> Any tips for bringing 1 cup of buttermilk to room temperature? I can't
>>> stand
>>> waiting 1/2 hour to make buttermilk pancakes. I can't microwave it or it
>>> will kill the bacteria.
>>
>> Why do you care about killing the bacteria? And what makes you think that
>> microwaving to room temperature is going to kill them?
>
> There's a chemical reaction between the buttermilk and the baking soda.

Yes, there is, but it has nothing to do with live bacteria.

>> In any case, look for dried buttermilk--add it to the dry ingredients and
>> then mix with water.
>
> Not my thing..

What's your objection to it? It does exactly the same thing that wet
buttermilk does, it keeps better, and it's cheaper.

In article >,
"Christopher M." > wrote:

> Any tips for bringing 1 cup of buttermilk to room temperature? I can't stand
> waiting 1/2 hour to make buttermilk pancakes. I can't microwave it or it
> will kill the bacteria.
>
>
> W. Pooh (AKA Winnie P.)

If you are unwilling to nuke it, pour it into a Ziploc-type bag, seal
it, and submerge it in a pan of hot water. Or pour it into a glass and
set the glass into a larger container of hot water.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Gumbo 3-11-2010

Melba's Jammin' wrote:
> In article >,
> "Christopher M." > wrote:
>
>> Any tips for bringing 1 cup of buttermilk to room temperature? I can't stand
>> waiting 1/2 hour to make buttermilk pancakes. I can't microwave it or it
>> will kill the bacteria.
>>
>>
>> W. Pooh (AKA Winnie P.)
>
> If you are unwilling to nuke it, pour it into a Ziploc-type bag, seal
> it, and submerge it in a pan of hot water. Or pour it into a glass and
> set the glass into a larger container of hot water.
>
>


Won't baking the pancakes on the griddle kill the bacteria?
What bacteria? Why would you want it alive?

gloria p

gloria.p wrote:

>>
>> If you are unwilling to nuke it, pour it into a Ziploc-type bag, seal
>> it, and submerge it in a pan of hot water. Or pour it into a glass
>> and set the glass into a larger container of hot water.
>>
>
>
> Won't baking the pancakes on the griddle kill the bacteria?
> What bacteria? Why would you want it alive?

I am still trying to figure out why the buttermilk has to be room
temperature. I have never heard of that before and I never have any
problems using buttermilk straight from the fridge.

In article >,
"gloria.p" > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > "Christopher M." > wrote:
> >
> >> Any tips for bringing 1 cup of buttermilk to room temperature? I can't
> >> stand
> >> waiting 1/2 hour to make buttermilk pancakes. I can't microwave it or it
> >> will kill the bacteria.
> >>
> >>
> >> W. Pooh (AKA Winnie P.)
> >
> > If you are unwilling to nuke it, pour it into a Ziploc-type bag, seal
> > it, and submerge it in a pan of hot water. Or pour it into a glass and
> > set the glass into a larger container of hot water.
> >
> >
>
>
> Won't baking the pancakes on the griddle kill the bacteria?
> What bacteria? Why would you want it alive?
>
> gloria p

I agree. It's the acidic buttermilk working with the leavener/s that
make the pancakes rise. Would acidophilus come into play here? I don't
know.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Gumbo 3-11-2010

"Christopher M." > wrote in message
...
> Any tips for bringing 1 cup of buttermilk to room temperature? I can't
> stand waiting 1/2 hour to make buttermilk pancakes. I can't microwave it
> or it will kill the bacteria.


If you are thinking leavening it would be yeast, not bacteria. And you do
not get leavening in pancakes this way. The rising is caused by the acetic
acid in the buttermilk reacting with the baking soda plus the heat of
cooking causes the cream of tartar in the baking powder to create gasses
(hence the term double acting.)

No need to use warm milk, cold works just fine.

Paul

On 3/22/2010 1:42 PM, Melba's Jammin' wrote:
> In >,
> > wrote:
>
>> Melba's Jammin' wrote:
>>> In >,
>>> "Christopher > wrote:
>>>
>>>> Any tips for bringing 1 cup of buttermilk to room temperature? I can't
>>>> stand
>>>> waiting 1/2 hour to make buttermilk pancakes. I can't microwave it or it
>>>> will kill the bacteria.
>>>>
>>>>
>>>> W. Pooh (AKA Winnie P.)
>>>
>>> If you are unwilling to nuke it, pour it into a Ziploc-type bag, seal
>>> it, and submerge it in a pan of hot water. Or pour it into a glass and
>>> set the glass into a larger container of hot water.
>>>
>>>
>>
>>
>> Won't baking the pancakes on the griddle kill the bacteria?
>> What bacteria? Why would you want it alive?
>>
>> gloria p
>
> I agree. It's the acidic buttermilk working with the leavener/s that
> make the pancakes rise. Would acidophilus come into play here? I don't
> know.

I'm thinking that somehow the OP has gotten confused about yeast and
buttermilk and thinks that both make things rise by the action of a
microorganism, where in fact it is only yeast that does that and
buttermilk just has a simple chemical reaction with baking soda.
>
>