Buttermilk

I have a recipe that calls for 2 cups of buttermilk, I realize that I can sour milk instead but I use the powdered buttermilk in many recipes so can I use it in steamed Boston brown bread?

I'm looking to make chicken and dumplings tonight, but do not have any buttermilk. I hate to go out and buy a carton, when then the recipe only calls for 3/4 cup. Any hack out there that one can ...

I accidentally added extra half cup of buttermilk in brownie batter. I realised after mixing the batter. It was too thin. I did not have much time so I threw in half cup of extra flour, some baking...

Of course, I forgot to pick up buttermilk this afternoon. I know about using milk + vinegar or lemon. On one website I saw using plain yoghurt in equal volume in lieu of buttermilk. I'm using this ...

by Scott_R 2 years ago

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by Hank Hanover 10 years ago

I, recently, met a gentleman that keeps his old spoiled milk around for when he needs buttermilk in waffles or baked goods. He says they are perfectly interchangeable. This guy is a chemical engi...

Hi all, I am an extreme novice in cooking, and trying many things out for the first time. To add one more challenge to this process, I am trying to learn while living as an expat in Mexico, where i...

Is there anyone that sells real churned buttermilk in Montreal? Not buttermilk "product" that Quebon makes. Even the Ontario buttermilk from Harmony is not the real thing and can't even find it as ...

I tried baking soda bread from a good recipe source and decided to bake it in stoneware (round casserole dish from LC). I used homemade buttermilk (milk/vinegar) since this is hard to find where I ...

by BostonBestEats 3 years ago

Any ideas where to find "Bulgarian" buttermilk around Boston? I have a pumpkin pie recipe that calls for it, but I've never heard of it before. According to Google: "Bulgarian buttermilk is a v...

Just got some powdered buttermilk and looking for ratio of water to powder and suggested uses.

I have posted before and got a LOT more information that I needed or could absorb, which may have complicated things. My questions is simple and hopefully focused: I simply am trying to make cr...

I was to be able to make small quantities of cultured buttermilk to then use to make creme fraiche. I have buttermilk left over from making butter from cream. Now what? To be clear, everything...

Years ago, I had a deliciious southern pie that had a bit of a crunch/bite on the top layer--not like a creme brulee, more delicate. I've since tried various buttermilk pie and sugar pie recipes, ...

I bought some buttermilk for baking and when I opened it there were lumps. Yes, lumps. The buy by date is tomorrow, but it was in my car (unrefrigerated, but hey, it's winter) here in CA for just a...

by MMRuth 13 years ago

I'm hoping to make biscuits for the first time this weekend, using the White Lily flour I brought back from Virginia last week (amusing conversations with TSA officials about same), but at Citarell...

The buttermilk one gets in stores isn't actually buttermilk so im wondering if they will work the same way. Im sure real buttermilk will work fine in recipes such as fried chicken but in recipes th...

by ipsedixit 13 years ago

I've been tasked to make fried chicken for a Memorial Day gathering. I'd like to get some guidance and advice about whether the chicken should first be bathed or soaked in buttermilk (or yogurt)...

by adamclyde 14 years ago

OK, I'm making my own butter today. The residual liquid, obviously, is buttermilk. Now, here's my question. In certain baking applications, store-bought, cultured buttermilk is used for it's acidic...