tag:blogger.com,1999:blog-8870434577543244647.post6692618590594033206..comments2023-10-22T07:53:16.851-07:00Comments on Diary of an Iron Homemaker: Buttermilk Breadcathyhttp://www.blogger.com/profile/04116923938193017825noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8870434577543244647.post-49453544943867879002008-10-15T21:27:00.000-07:002008-10-15T21:27:00.000-07:00Found your blog thru a friend-of-a-friend.....had ...Found your blog thru a friend-of-a-friend.....had to link you in my favorite things list. YUM.Sarahhttps://www.blogger.com/profile/16704630442466258337noreply@blogger.comtag:blogger.com,1999:blog-8870434577543244647.post-33556549345788575642008-10-08T16:04:00.000-07:002008-10-08T16:04:00.000-07:00Thanks Amy - as usual, you say it better than I ev...Thanks Amy - as usual, you say it better than I ever can!cathyhttps://www.blogger.com/profile/04116923938193017825noreply@blogger.comtag:blogger.com,1999:blog-8870434577543244647.post-30197584614085829042008-10-08T15:53:00.000-07:002008-10-08T15:53:00.000-07:00Carrie -- I don't know what Cathy does, but here'...Carrie -- I don't know what Cathy does, but here's what I do: If I think the buttermilk flavor is most important (as in buttermilk ice cream -- yes, it's good, I've made it), I use real buttermilk. If I think the point of the buttermilk is the chemical reaction (as in making a more tender crumb, or culturing cream for creme fraiche), I try it both ways (once with real buttermilk and once with soured milk), just to see if I can detect a difference. If there is no discernible difference (or one I can live with), I choose the cheaper, more convenient option of souring milk (or using that last bit left in the bottom of the container after the expiration date). If I buy a carton of buttermilk, I get whatever size is closest to what my recipe calls for, so most of it is used up at once. But if I do have leftovers, I most often use it in homemade pancakes (just add 1/4 tsp. baking soda to the recipe and substitute an euqal amount of buttermilk for the sweet milk). Buttermilk biscuits are also good and easy; so are oatmeal muffins (I can give you a recipe). Many cakes also utilize buttermilk. The good thing about having buttermilk on hand is that it lasts a pretty long time, so even if you have extra, you don't have to make a buttermilk recipe every day in order for it to be cost-effective. So there's my dissertation on buttermilk. I should work in a culinary school library. :^) Have fun, and don't be afraid of buttermilk recipes!<BR/>AmyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8870434577543244647.post-32893386354557485912008-10-08T13:08:00.000-07:002008-10-08T13:08:00.000-07:00so here's a buttermilk question:Do you actually bu...so here's a buttermilk question:<BR/>Do you actually buy buttermilk or do you just "sour" your regular milk with vinegar or lemon juice? <BR/>If you buy your buttermilk, what the heck do you do with the rest of the carton? do you make enough buttermilk recipes to actually use up the whole carton?<BR/>These series of questions are why I avoid buttermilk recipes. I guess it somewhat scares me. :)Carriehttps://www.blogger.com/profile/06675596953196622102noreply@blogger.com