T O P I C R E V I E W |
NellieBelle |
Posted - Sep 29 2014 : 5:25:16 PM Okay, I don't know much about cultured buttermilk. I used the thermized milk, from the fridge. Added the culture, stirred and left it on the counter, covered with coffee filter, for 24-36 hours. When it moves to the side of the jar when you tip it, it looks solid with liquid surrounding the thicker cultured milk. So, my question is, do you mix it up before use or do you use just the solid part? Just want to get the cultured buttermilk right so cheese turns out right. |
25 L A T E S T R E P L I E S (Newest First) |
CloversMum |
Posted - Feb 12 2016 : 10:27:12 AM We'll both be bookworms as soon as our books arrive, Sydney! |
Sydney2015 |
Posted - Feb 11 2016 : 8:24:10 PM How exciting Charlene! I ordered Glamping with MaryJane, I can't wait for it to come! |
CloversMum |
Posted - Feb 11 2016 : 8:23:16 PM Just ordered a used, but like-new, copy of "The Animal Farm Buttermilk Cookbook" thanks to a gift card from my son! I'm looking forward to getting it! |
Sydney2015 |
Posted - Feb 11 2016 : 2:55:34 PM I love kefir. When I was three we always had it in the house because I loved it so much. I can't have it anymore, but I hope to change that! |
txbikergirl |
Posted - Feb 11 2016 : 1:05:56 PM charlene i so agree with you, i need to try this instead. i have to be honest in that my dairy production isn't what it should be right now - we are making use of every drop of milk, but mostly just drinking it or making butter or ice cream ;> and of course we supply my parents and one friend with as much as they want. |
CloversMum |
Posted - Feb 10 2016 : 6:39:48 PM I've not had kefir straight as I always put it into a smoothie. Maybe I could put buttermilk in a smoothie or I could be a big girl and try it straight.
Cindy, this just might be your ticket! No more straight kefir, try the buttermilk! |
maryjane |
Posted - Feb 10 2016 : 5:08:27 PM Ashley and I are determined to perfect our buttermilk making routine so that it mimics what we do daily with our sourdough mothers that-last-forever. Anyway, we're keeping close track of how raw milk performs vs. thermized, etc. I know one thing, we're ending up with lots of divine buttermilk and yogurt in the fridge (and yesterday a batch of feta and the day before a batch of mozzarella). Meg made the Greek meatloaf (p. 135) in Milk Cow Kitchen last weekend along with tzatziki sauce made from yogurt (p. 130), and Stella said it was the best dinner she's ever had. And I'm thinking I like buttermilk for drinking more than I do plain kefir (which I love). That's something St. Claire talks about in her book--her grandparents who had a dairy drank buttermilk every day.
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CloversMum |
Posted - Feb 07 2016 : 3:00:48 PM Agreed MaryJane! Delicious. |
maryjane |
Posted - Feb 07 2016 : 03:41:56 AM I like how homemade buttermilk still has that tang but also flecks of butter in it. It certainly does make for light and fluffy biscuits. |
CloversMum |
Posted - Feb 05 2016 : 10:06:47 AM I love cultured cream! Cultured butter sounds like something Cecily could easily add to her future butter business. :) |
maryjane |
Posted - Feb 05 2016 : 06:07:57 AM Yesterday was bread day for us. Ashley had made a batch of cultured cream and from it we got cultured butter (essentially sour cream turned into butter) and more buttermilk to use for cheese making. It's easy. She sets cream on the counter in a jar and Voila! |
txbikergirl |
Posted - Jan 22 2016 : 4:57:14 PM you are most welcome ashley. it is a book you can sit down and truly read, and i prefer my recipe books like that. i love all the farm descriptions, stories, her methods and beliefs, etc. i think you would really enjoy reading it.
and it is interesting to read her various alternatives to make buttermilk that have been used through the ages when either seasons or finances didn't make it an option for people to have true buttermilk. all sorts of "mothers" to use in place.
warms any farmgirls heart. |
Ashley |
Posted - Jan 22 2016 : 10:04:39 AM Thank you, Charlene. If I ever discover more buttermilk tips or perfect a recipe, this chat room will be the first to know!
Cindy, this book looks great. I read the first couple pages on the amazon preview, and it looks like it has lots of good info. I was intrigued by the "buttermilk plant". Sounds like the Irish version of kefir. Very interesting. Thanks for the link! |
txbikergirl |
Posted - Jan 22 2016 : 05:30:04 AM charlene i was totally thinking about cecily's business too! i have never tried cultured butter so i think it is about time. |
CloversMum |
Posted - Jan 21 2016 : 8:44:21 PM That sounds like an interesting cookbook and I actually was wondering about being able to use crème fraiche, but really didn't know. Making cultured butter could also be an add-on for Cecily's business! Another positive aspect to her business. |
txbikergirl |
Posted - Jan 21 2016 : 5:01:57 PM charlene, i have a new cookbook from the holidays that you might enjoy.
http://www.amazon.com/Animal-Farm-Buttermilk-Cookbook-Reflections/dp/1449427537/ref=sr_1_1?ie=UTF8&qid=1453424164&sr=8-1&keywords=animal+farm+buttermilk
it tells a bit about the farm, and has a ton of recipes using buttermilk. it isn't quite as glossy and gorgeous as MCK, but it is lovely and has lots of photos of a real farm.
what i found interesting was her method of making buttermilk. she doesn't just culture milk. she cultures milk and essentially makes creme fraiche, then uses that to make butter and pours off the buttermilk... and that is what she uses. so you essentially get cultured butter, along with your buttermilk. i am used to basic buttermilk from basic butter making, but have never made cultured butter myself... so this was different for me, but very interesting.
the recipes sound delicious. the farm looks gorgeous. and i am both getting hungry and wanting more jersey cows.
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CloversMum |
Posted - Jan 21 2016 : 11:34:12 AM Thank you, Ashley. That is very helpful information and I won't feel like a failure as my buttermilk starter starts to weaken! :) You are incredibly talented in the kitchen, I wouldn't be surprised if you create the "perfect" culture. |
Ashley |
Posted - Jan 21 2016 : 08:23:37 AM Cindy, You're reading clearly. Sorry if I was being confusing. :) I do make a batch using starter, and then use the buttermilk I made as my starter.
Charlene, I have yet to find a buttermilk starter that doesn't weaken over time. I bounce back and forth between using freeze-dried starter from cultures for health and store-bought organic cultured buttermilk. Maybe one of these days I'll stumble on the "perfect" culture. ;) |
CloversMum |
Posted - Jan 19 2016 : 8:33:43 PM Ashley, I haven't yet made enough buttermilk to see it lose it's integrity. What do you use that doesn't need a restart after a bit? I would like to have something that doesn't require more purchases in the future ... kind of takes away that feeling of self-sustaining. :)
Cindy, the directions say to use a 1/2 cup of buttermilk from the previous batch to act as your next starter.
I do that all the time with my kefir and it seems to just keep going indefinitely ... but different culture. |
txbikergirl |
Posted - Jan 19 2016 : 5:21:11 PM ashley, is what you are saying is to use the buttermilk you made as your next starter? i think that is what you are telling charlene and that is what i have done, but i may not be reading it clearly. |
Ashley |
Posted - Jan 19 2016 : 2:45:54 PM Hi Charlene, Your buttermilk should last up to 7 days. I like the 3 day rule just make sure my supply stays fresh, and every 3 days is more of a routine, making it easier for me to keep track of than every 7 days.
How many uses do you typically get out of a pack of buttermilk starter from cultures for health? They say that if kept fresh, the culture can be re-used indefinitely, but I always find that after awhile it loses it's integrity.
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CloversMum |
Posted - Jan 19 2016 : 10:00:36 AM I'm trying Ashley's idea tonight ... making potatoes and I'll add buttermilk and butter to them.
Also, these links are so good ... I came back here to reread about buttermilk and I had forgotten that Ashley recommended to start new buttermilk every three days. I need to start some more as this is the third day!
Is there anyway to make it last longer? I used a culture from culturesforhealth.com and don't want to keep rebuying new cultures. But I might not be able to use up my buttermilk fast enough. Although, as I write this, I realize that I can easily give any extra to my ducks and chickens. They'd love it and it would be beneficial to them as well. Just need to work everything into a schedule so nothing gets forgotten! |
NellieBelle |
Posted - Sep 17 2015 : 08:24:32 AM Can't wait to try it, but guess I'm going to have to wait for a bit anyway. |
maryjane |
Posted - Sep 17 2015 : 08:09:12 AM A few days ago, Ashley added butter and buttermilk to mashed potatoes instead of butter and milk. You have to try it!!!! We all loved it. It'll be a new tradition around here I'm sure. |
Ashley |
Posted - Sep 17 2015 : 08:02:17 AM It will keep for about 7 days, but can depend on the batch. I usually go by my nose--if it smells off at all, it won't make very good starter culture for your next batch of buttermilk, or in cheese recipes. When I have buttermilk going, I like to make a new batch every 3 days or so. That way I don't need to worry about the buttermilk going sour before I can make a fresh batch. |