titch
New Member
Posts: 10 
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Post by titch on Dec 19, 2013 17:05:36 GMT 10
I have read about using Buttermilk to remove Gamey tastes and decided to try this Old Nordic recipe. I was very surprised to how different the meat tasted. It seemed to remove the after Fattiness taste that comes with Lamb. 24 hour marinated in Buttermilk,Garlic salt and Mustard.    Wiped the meat then Coated with a Mustard and oil rub. Cooked in the Kettle at about 340f for about 2 hours untill an internal of 140 f.  Rested for 30 minutes.then served.    Anyone put off by what you call a gamey taste in Lamb, give this a go. |
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Post by captaincook on Dec 20, 2013 14:11:31 GMT 10
I use milk to marinate/soak shark fillets in after I have butchered it. (I have been fishing all my life and filleting a shark has always been my nemesis), I also use it as a brine base for turkey legs and wings so I can imagine how it would change the taste and remove some of the strong "Lamby" taste.
Captain
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Post by smokey on Dec 20, 2013 22:16:17 GMT 10
I read in a cheese making book that there is butter milk and then there is butter milk.
One is from shaking the hell out of cream and is not creamy, more like whey. And the other is something else manufactured.
Cant quite recall what that something else is.
I make butter sometimes and are left with that kind of butter milk. Will that do the job?
Hogget is very cheap in my area so would like to take advantage of it.
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Post by 420kev on Dec 21, 2013 10:33:36 GMT 10
Mick,
to make your own buttermilk,
1 cup of full cream milk, stir in 1 tablespoon of either lemon juice or vinager. and leave it sit for 5 mins or so.
works a treat if you need the buttermilk like right now.
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Post by smokey on Dec 21, 2013 12:21:01 GMT 10
Ahh,
Thanks TC, so its basicly a soft cream cheese that hasnt been seporated from the whey.
I get it now. The thickness of the coating in Titch's pic threw me as to what I know butter milk as.
Just out of interest, If you did that with milk and strained it through a muslin cloth you end up with a nice spreadable soft cheese.
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Post by chrisg on Apr 27, 2014 6:43:18 GMT 10
I was thinking Hogget when I read that as well, not always available here but when it is can be very cheap.
I've had pretty good success with it in the past on the kettle after an overnight marinade in mint jelly and white wine and garlic but the taste can still be a bit strong for some people.
Will have to keep an eye out for those older sheep cuts.
Cheers
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Post by bill44 on Apr 27, 2014 10:58:56 GMT 10
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.
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Post by smokey on Apr 27, 2014 11:24:05 GMT 10
That's great to know Bill, So it's just like my sour dough starter.
I bought a whole side of Hogget That's been hard yakka for the missus to get through.
But at 6 bux a kg I couldn't pass it up.
Will try Titches recipe and get a butter milk mother going.
Does it form a clear liquid on top like yogurt? If so I wonder if it could be used to ferment chillies for making hot sauce
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Post by bill44 on Apr 27, 2014 11:48:12 GMT 10
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.
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Post by 420kev on Apr 27, 2014 11:49:01 GMT 10
Does it form a clear liquid on top like yogurt? If so I wonder if it could be used to ferment chillies for making hot sauce i made a better than tabasco sauce the other day. had a heap of birds eyes, and was going to let them dry out and dust them down. but then i remembered a recipe on chili australia site. i think i used the chili, 1 teaspoon of salt and i think a cup of balsamic. sliced and diced the chili, left the seeds in..........desolved the salt, chucked in the chili this all went into a jar.......... whacked it in the fridge for a few days, then used the wife's tea strainer and and bottled it up and mate..... i tells ya.....it is pretty good. |
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Post by smokey on Apr 27, 2014 12:40:28 GMT 10
Cool, I do a thread showing how I Make fermented hot sauce, like franks, Chula, Tabasco etc.
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Post by smokey on May 16, 2014 17:04:17 GMT 10
Tried the butter milk making Bill and it turned out better then the 200 ml from the carton. Very happy with this new found knowledge. I turned 200 mil into 1.5 litres  . It says on the container that buttermilk, when combined with self raising flour or baking soda it aerates so looking forward to dusting up some fried chicken or calamari rings. The chilies ? Not so good May have to start again. Got no reaction in the fermenter. |
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Post by bill44 on May 17, 2014 9:27:41 GMT 10
Glad you enjoyed it Smokey.
Because Buttermilk is acidic it works as the activator for Bi-Carb Soda (baking soda or Sodium Bicarbonate), so you don't need to use Baking Powder which is usually a mixture of Bi-Carb Soda and Cream of Tartar as the activator with a few other things thrown in to make the Baking Powder a double acting raising agent.
Double acting means it reacts with both moisture and heat, whereas a single acting mainly reacts with moisture and to a lesser extent with heat.
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