If you don't have a cow and a churn and can't get buttermilk, here are some recipes.
Nita
If a recipe calls for buttermilk, make your own by mixing one cup of plain yogurt with one teaspoon
of cream of tartar.
Another option is to mix one cup milk with one tablespoon of vinegar.
Homemade Buttermilk Emeril Lagasse, 2002
Prep Time: 15 minutes Yield: 1 cup
4 1/2 teaspoons white vinegar, or fresh lemon juice Enough milk [NOT lowfat] to make 1 cup liquid
Place vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to
combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
Use as needed in a recipe, or cover and refrigerate until needed.
Homemade Butter and Buttermilk-- Basic
2 cups top cream of boiled and chilled milk
1/5 tsp. curds
Heat milk to bring to a boil, cool and refrigerate undisturbed for 5-6 hours. A thick cream layer
will form. Remove carefully with perforated spoon. Take in a lidded container. Refrigerate. Add
more to it in next lot of milk. Collect daily top cream from milk till you have 2 cups at least.
Now add curds, mix lightly, and cover. Keep in dark warm place for 6-7 hours. Beat set cream till
the butter separates from liquid. Add 3 cups chilled water and collect butter into a lump. Hold
lump against vessel wall, and pour out the buttermilk formed. Use this buttermilk to make kadhi or
knead dough for any roti. If using this butter to make ghee do not wash further. But if using to
make flavoured or salted butter, then wash 2-3 times more with chilled water. Drain out all water,
and use as desired.
Makes: 1 1/2 cups butter Shelflife: 2-3 days refrigerated
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗