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Homemade Buttermilk?

post #1 of 8
10/3/00 at 2:03pm
Give it a try! let us know how it works!
Butter milk should have no fat in it, it all went into the butter, my question would be the acid content.
hmmmmm..............
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #2 of 8
10/3/00 at 3:54pm
Commercial buttermilk is cultured from skim milk in order to obtain consistent results, much the same as yogurt. What you have is real buttermilk, the by-product of making butter.

I would imagine your buttermilk is very tart also, a result of the churning process.

------------------
Mike Bersell, CEC
unichef@unichef.com
Michael
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post #3 of 8
10/3/00 at 9:21pm
Thread Starter 

Homemade Buttermilk?

"The Joy of Cooking" says that originally, buttermilk is what is left when making butter from cream. It then proceeds to give a modern day recipe for making buttermilk.

I am interested in the original. I just made butter the other day and saved the buttermilk. Can or should this be used as buttermilk in recipes? It is very thin.
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post #4 of 8
10/3/00 at 10:37pm
I believe that it still needs to be cultured. It probably doesn't have enough acid on its own. Try inocculating it with a little plain yogurt and allow it to sit for 24+ hours.
From Man's sweat and God's love, beer came into the World-Saint Arnoldus
http://www.onceachef.com/
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post #5 of 8
10/4/00 at 9:57pm
Thread Starter 
Is there a way to tell how much acid is in it? It is very tart.
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post #6 of 8
10/7/00 at 4:48am
dont laugh, but i believe that the simplest way to determine the acidity is to use litmus paper.

Its the only way i know of.
"Nothing quite like the feeling of something newl"
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post #7 of 8
10/7/00 at 12:37pm
Thread Starter 
Nick.Shu:

Where would I get the paper and what do I do with it?
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post #8 of 8
10/9/00 at 8:30am
Thread Starter 
Thank you very much topchef!
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