Recipes Using Buttermilk
So many pancake and quick bread recipes call for buttermilk
including some of my favorites. But the problem is is that I don’t
use it fast enough. It is supposed to be used within two weeks and I
always have old buttermilk that I have to pour down the drain. My
friend suggested that I make sour milk with vinegar or lemon juice
but that doesn’t have the same rich taste as buttermilk as they
don’t seem to rise as much.
(Note: The acid in buttermilk reacts with baking soda to make things
rise. A tablespoon of vinegar or lemon juice may not be enough acid.
Nancy Rogers)
Sour Milk Recipe
: Place a Tablespoon of white vinegar or lemon
juice in a liquid measuring cup. Add enough milk to bring the liquid up to the
one-cup line. Let stand for five minutes. Then, use as much as your recipe calls
for.
One of my friends suggested freezing leftover buttermilk. Buttermilk can be
frozen for up the three months. I froze mine in an ice tray and then put the
cubes in a freezer bag. Found when it thaws it tends to separate and had to be
mixed well with other ingredients for it to work.
Another friend suggested
powdered buttermilk. After trying several brands I
found the best one was from The Prepared Pantry. It had the richest flavor and
was so convenient and there was no waste. It doesn’t have to be stored in the
refrigerator. It costs less than fresh buttermilk and there is no waste. In
today's economical times it is necessary to save where one can.
(The
buttermilk does not have to be mixed separately. I just add the powder with
my flour and the water with the my other liquids and let it mix in the batter.
Nancy Rogers)
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