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SACO real cultured Buttermilk Blend

post #1 of 5
8/18/05 at 4:19pm
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Anyone ever use this cause i hear it's very good. Also heard that King Aurther Flour is the best all-perpose flour :chef:
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post #2 of 5
8/19/05 at 10:28am
I keep some tubs of it around as I don't usually have buttermilk on hand. I've been happy with it. 'Souring' milk with some lemon juice/vinegar is pretty close to it too for many purposes.

I've never used King Arthur flour, though I was looking at the KA cookbook in the bookstore the other day. Pretty tempting.

Phil
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post #3 of 5
8/19/05 at 10:47am
curious - as one of the ways to make Indian cheese (paneer- you might have heard of - as in saag-paneer) is to add lemon juice or vinegar to scalding milk and then separating the curds and whey.

doesn't that happen in your cases?
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post #4 of 5
8/19/05 at 11:05am
It does curdle the milk a bit, but buttermilk is a bit curdled from the bacterial culture's action. But when you add it to the other ingredients, the curdling tends to get disrupted before completion.

Phil
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post #5 of 5
10/1/05 at 6:02pm
I have several recipes that call for buttermilk that I do not make that often.
I keep a can of Saco in the fridge...use what I need and no waste. Just mix it in with the dry ingredients and increase liquids.
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