Thursday, March 22, 2012
Thursday's Thrifty Tip ~Buttermilk~
Feel free to add your own or comment on these tips
Today let's look at Buttermilk
Traditionally, buttermilk was the leftover liquid after butter was made from cream. After the cream was agitated, butter would form and the liquid was poured off and either used in recipes or drank.
Today, when we buy "Buttermilk", it is not the same product, unless, of course, you purchased the real deal. What we buy is called Cultured Buttermilk. It works the same as the real stuff, but you can make your own if you want. Perhaps you want to make your own "Ranch Style Dressing" without the MSG, or you need enough for "Angel Biscuits". Whatever the need, here is how:
Take a scant 1 Cup of milk (it doesn't matter if it is whole, 2%, or low-fat)
Add 1 Tablespoon of lemon juice or vinegar
Let it sit for about 5 minutes. It will curdle and it will have the same properties as real buttermilk. You can take about a 1/4 Cup of "cultured buttermilk" purchased from the store and add it to a quart of milk that you have and let it sit out overnight and you will get the same results.
Now you can make that Ranch dressing, biscuits that are light as air, banana bread that calls for buttermilk and hundreds of other recipes.
What do you have for today?