Old-school buttermilk is the milk left after churning butter and is not today's 'cultured buttermilk'. A recent answer to the question about what to use for 's
I used a manual butter churn for the first time and made delicious butter. Yay! And it left behind something that resembles milk... It's lighter than the heavy
A lot of waffle recipes call for buttermilk and some claim its addition makes superior waffles. Apart from thickening the batter and giving it a slightly acidic
I would like to know the main advantage of using buttermilk as a hydrator and minor source of fat (1% fat, right?) in baking, over using regular milk or cream.
Good evening all. I am going to try something tomorrow night, I wanted to see if anyone had done anything similar to give me some hints. Background: I enjoy m
I would like to try culturing fresh buttermilk that I get from whipping butter. I would like to ask if storebought "cultured buttermilk" is done exactly like ho
I make gravy at the restaurant where I work. One week, I made a great buttermilk brown gravy. The next week, I tried to replicate it and the end product was ver
I'm making fried chicken and the first step of most recipes involve soaking the chicken in a buttermilk and salt brine to tenderise it. However, I have had pr
Can I use fresh yogurt instead of cultured buttermilk, to add to heavy cream (35%) and make creme fraiche? I learned that adding cultured butter milk to heavy
I've recently home- made butter. Starting from 500g of cream I've obtained, let's say, 250g of butter and 250g of buttermilk. The fairly big amount of by-produ
A recipe calls for buttermilk but I don’t want to go to the store just for that. Can I make my own
Why do fried chicken recipes recommend marinating the chicken in buttermilk before frying? Is this absolutely necessary? If so, then How long should you marinat
I've read one cook say, "I add baking soda when I make bread using buttermilk. The buttermilk is acidic enough that it interferes with the environment that com
I'm Irish but living in Estonia. Just now, I decided to make some soda bread which I have made a couple of times before. I bought some "pett", which Google tran
I have some Saco buttermilk powder that works great. It calls for one cup of water per 4 tbsp of powder for a cup of buttermilk. I'm wondering if you can use a
Typically I leave my buttercream-frosted cakes out of the refrigerator. However, tonight I tried a new recipe that called for adding 1 tbsp lemon juice and 2 tb
I do understand how soda reacts with buttermilk but I do not know when. Does this happens during the baking process or does the reactions starts soon as they ar
I want to prepare buttermilk sourdough pancakes: One part sourdough starter Two parts flour Two parts buttermilk Sugar to taste (about a quarter part, depending
Is buttermilk another term for sour milk or some part of sour milk? https://en.wikipedia.org/wiki/Buttermilk says: Originally, buttermilk referred to the liqui
Is sour milk, soured milk, and milk that has gone sour, all the exact same thing? Related to this question: Is buttermilk another term for sour milk or some par