Post by gatsby on Nov 20, 2014 7:33:28 GMT 10
Hi,
A while back I saw that Bill44 posted his method of making Buttermilk in Titch's post aussiecue.freeforums.net/thread/11/lamb-leg-marinated-buttermilk
I asked him if I could put this up separately & he is OK with it, thought the method was too valuable to be lost.
Naturally I since forgot all about it & even where it was. Saw a post about Buttermilk in the Turkish Lamb Kababs which proded my memory - sigh - should have done it back in April/May.
So here it is - copied from the above mentioned thread.
Hope Bill reads this 'cause I was wondering can this be done in Summer (when room temp is around 30 - 40 degrees)
Bill44 Buttermilk
I've always got 1Ltr of Buttermilk in the fridge because I make Cornbread, Buttermilk Scones or Pancakes, and use Buttermilk in marinades as a substitute for Yoghurt.
Buttermilk and Yoghurt cultures are very close cousins.
Start your batch of Buttermilk with about 200ml of commercial Buttermilk, in a bottle or jar, and make up to 1Ltr with whole milk.
Shake it, seal, and leave out of the fridge in the kitchen for 24hrs, there's your batch of BM which will last in the fridge for 3-4 weeks.
Every time I use it I just top it back up to 1Ltr with whole milk.
If you don't use it just save 200ml and make a new batch.
I use my empty 1Ltr Jack Daniels bottles because being square they stack well in the fridge, SWMBO uses them for her various oils too.
Smokey the recipe for Tiches BM is only an emergency method. True BM is actually a culture so start with commercial BM.
Yes the home BM will form a clear liquid topping, as I said BM and Yoghurt are cousins except BM does not need the warmth that Yoghurt does,
just the warmth of a kitchen for 24hrs is enough.
Cheers
A while back I saw that Bill44 posted his method of making Buttermilk in Titch's post aussiecue.freeforums.net/thread/11/lamb-leg-marinated-buttermilk
I asked him if I could put this up separately & he is OK with it, thought the method was too valuable to be lost.
Naturally I since forgot all about it & even where it was. Saw a post about Buttermilk in the Turkish Lamb Kababs which proded my memory - sigh - should have done it back in April/May.
So here it is - copied from the above mentioned thread.
Hope Bill reads this 'cause I was wondering can this be done in Summer (when room temp is around 30 - 40 degrees)
Bill44 Buttermilk
I've always got 1Ltr of Buttermilk in the fridge because I make Cornbread, Buttermilk Scones or Pancakes, and use Buttermilk in marinades as a substitute for Yoghurt.
Buttermilk and Yoghurt cultures are very close cousins.
Start your batch of Buttermilk with about 200ml of commercial Buttermilk, in a bottle or jar, and make up to 1Ltr with whole milk.
Shake it, seal, and leave out of the fridge in the kitchen for 24hrs, there's your batch of BM which will last in the fridge for 3-4 weeks.
Every time I use it I just top it back up to 1Ltr with whole milk.
If you don't use it just save 200ml and make a new batch.
I use my empty 1Ltr Jack Daniels bottles because being square they stack well in the fridge, SWMBO uses them for her various oils too.
Smokey the recipe for Tiches BM is only an emergency method. True BM is actually a culture so start with commercial BM.
Yes the home BM will form a clear liquid topping, as I said BM and Yoghurt are cousins except BM does not need the warmth that Yoghurt does,
just the warmth of a kitchen for 24hrs is enough.
Cheers
