Buttermilk

[bill ace 350]

Bought some buttermilk starter culture a while back.

Made one quart, using the instructions.

Turned out very thick, almost like a sour cream consistency. Very good taste though.

Anyway, when it was almost finished, I took about a heavy teaspoon and put in a fresh quart of milk as a starter.

Works great! Great flavor, great consistency.

Saved a few bucks!

 

[kilo charlie]

Interesting idea!

 

[DRKsmoking]

Sounds good, do you use a lot of Buttermilk in things or just like to drink it.

David

 

[bill ace 350]

Sounds good, do you use a lot of Buttermilk in things or just like to drink it.

David

I don't have it often. Wanted to have the ability to make it for use in baking and summer sausage. Can't wait to try the homemade buttermilk in a summer sausage.

 

[DRKsmoking]

Ok, I have not made summer sausage, but followed other pots, I thought powered buttermilk was used . I did not know .

Sounds good, can't wait to see yours .

David

 

[kilo charlie]

Soaking chicken breasts or shrimp in buttermilk before breading them and frying them is fantastical too. The buttermilk helps break down the proteins for a more tender meat. Can also be used on minute steaks when making chicken fried steaks too. I recently made some chicken fried chicken breast that I pounded out and soaked in buttermilk, then breaded and fried and I was able to just cut them with a plain ol fork.

 

[chef k-dude]

I keep buttermilk powder on hand. It's a good dry ingredient for some things and it can actually be reconstituted for liquid buttermilk in recipes.

There is something called "Crème Fraîche" you may have come close to with it bieng thick. I'm glad you posted this because I happen to have some cream and a bit of buttermilk in the fridge just waiting for something to use them for. I think I'll make a batch, then use the rest of the cream for Creme Brule before it goes sour!

 

[DRKsmoking]

Creme Brule

Love Creme Brulee.

David

 

[Fueling Around]

I don't have it often. Wanted to have the ability to make it for use in baking and summer sausage. Can't wait to try the homemade buttermilk in a summer sausage.

I've made 3 batches of summer sausage using TSM Fermento which is simply premixed buttermilk powder and potato starch.
I found Saco buttermilk powder in the grocery store. I haven't tried it for anything yet.

 

[bill ace 350]

I've made 3 batches of summer sausage using TSM Fermento which is simply premixed buttermilk powder and potato starch.
I found Saco buttermilk powder in the grocery store. I haven't tried it for anything yet.

I've used the Saco powder and purchased buttermilk before. They both add a tangy flavor, but I want to ferment it using a live culture.

 

[Kvgsqtii]

I keep buttermilk powder on hand. It's a good dry ingredient for some things and it can actually be reconstituted for liquid buttermilk in recipes.

There is something called "Crème Fraîche" you may have come close to with it bieng thick. I'm glad you posted this because I happen to have some cream and a bit of buttermilk in the fridge just waiting for something to use them for. I think I'll make a batch, then use the rest of the cream for Creme Brule before it goes sour!

 

[forktender]

My Mom roasted a hotel turkey breast yesterday for Easter supper, it was amazing, and I'm not normally a big fan of turkey. I asked what she did to it, she said soaked it in butter milk for two days. I always soak chicken, before frying or grilling, I don't know why I never thought of soaking turkey.

 

[chef k-dude]

Love Creme Brulee.

David

My wife is a big fan of it too. I still make it Keto with NaturalMate granular in the curd and about a teaspoon of turbinado sugar (about 4 grams carbs) for the brule on top. I use a culinary torch for that. I'll try to remember to take a couple pics next time. Not much to it. Most critical thing is the water bath...handling them in the bath without getting water in them. My oven racks dont slide very smooth!

My Mom roasted a hotel turkey breast yesterday for Easter supper, it was amazing, and I'm not normally a big fan of turkey. I asked what she did to it, she said soaked it in butter milk for two days. I always soak chicken, before frying or grilling, I don't know why I never thought of soaking turkey.

I have a turkey breast in the freezer that needs cooking. I'll have to look in to that. I WAS going to smoke it...wonder how well smoke and buttermilk go together? Sounds weird but might be good.

 

[LoydB]

I never understood how people could drink straight buttermilk until I made my own from raw milk. It tastes nothing like commercial.

 

[zwiller]

I never understood how people could drink straight buttermilk until I made my own from raw milk. It tastes nothing like commercial.

OMG the thought of that.

No need for any culture if you use live or real buttermilk. I have some that is from a few years ago still running. Top it off with milk and keep at room temp a day or 2 is all then back in fridge.

I fermented a bunch of SS with buttermilk/yogurt/kefir. Was convinced I was onto something big and did not want to spend $ for culture. I was not overly impressed. Yes there is some acidity and some flavor but it just didn't "pop". The VERY first time I fermented with a culture (FRM52) I was BLOWN AWAY. No other way really. I tried ALL the other hacks (fermento/etc) and NONE compare honestly. That said, buttermilk was the best of all but still no where as good as the culture. That said, buttermilk is great to have around. Pancakes/baking/marinades. I had a fried chicken phase a while back. 1:1 buttermilk:Franks hot sauce is a wicked good marinade for that.

 

[DRKsmoking]

My wife is a big fan of it too. I still make it Keto with NaturalMate granular in the curd and about a teaspoon of turbinado sugar (about 4 grams carbs) for the brule on top. I use a culinary torch for that. I'll try to remember to take a couple pics next time. Not much to it. Most critical thing is the water bath...handling them in the bath without getting water in them. My oven racks dont slide very smooth!

I use the torch also, and a tray of water.

Same as when I smoke Mexican rice pudding.

" Arroz con Leche " Smoked Mexican Rice Pudding

" Arroz con Leche " Smoked Mexican Rice Pudding Been wanting to do this for a while now . But playing with different recipes so I could do in the smoker instead of just on the stove top. And here it is and it turned out really good. I know Rice pudding is made everywhere in lots of countries ...

www.smokingmeatforums.com

David

 

[JckDanls 07]

I dredge my sliced green tomatoes in buttermilk and then seasoned flour... fried in a skillet... YUM..

 

[bill ace 350]

I dredge my sliced green tomatoes in buttermilk and then seasoned flour... fried in a skillet... YUM..

That might be something to try with schnitzel!

 

[wimpy]

We go through a lot of buttermilk, using it for baking bread every week and other things like pancakes and such. We especially like it when making ranch dressing, and it's a neccessity when frying chicken or porkchops. We occasionally buy a pint or two of the better dairy brands and just keep it going leaving an inch or so in the container, filling it most of the way up with newer milk, shake, and depending on the temperature in the kitchen, leaving it sit out on the counter over night or a bit longer. I use buttermik every week, and haven't bought it in months

 

[wimpy]

That might be something to try with schnitzel!

I didn't notice any difference when making schnitzels, except with venison backstraps. We make a lot of schnitzels, both pork and chicken here, along with fresh homemade brotchen.