MAKE YOUR OWN HOMEMADE BUTTERMILK
♥ BB Buttermilk | "Better Baking" Buttermilk often simply MAKES many bread recipes that much better.
♥ It conditions, tenderizes and enhance yeast dough, better than store-bought buttermilk will.
BB Buttermilk initially STARTS with a "mother" culture, you can just buy a little half- pint carton of fresh at first. You can actually pour all of it in (for an an initial batch), just add less water. Simply freeze what's left in the carton for new batch.
♥ Making BB Buttermilk is a great way to rotate your dry milk storage!
For the following 3-4 quarts, reserve at least 4-6 Tbsp BB buttermilk first, and then continue as directed below.
It should culture 10-12 hours w/o danger of spoiling, even up to 16 hours is OK; just not much longer. Once cultured, refrigerate the buttermilk. Plan to replenish within 30 days, it will eventually sour.
TIPS & TECHNIQUES...
1. Only in flour recipes, w/o baking soda, be sure to add 1/4 tsp baking soda - per 1 cup buttermilk - added to (that) recipe. Whether homemade or store-bought. This is the rule of thumb... to neutralize that zing your tongue... when baking soda is not added.
Tip: My 2-Tbsp Enhanced YEAST Mix (per-loaf) already includes 1/4 tsp baking soda.
2. I don't personally use this "better baking" buttermilk to make fresh dressings.
3. It does though make a fabulous marinade and coating for my Lemon Garlic Chicken recipe.
|Instant ClearJel, 3 3/4 cup distilled water, 2/3 cup powdered milk in Mason jar.|
1/3 cup BB Buttermilk
BB BUTTERMILK | "Better Baking" Buttermilk
RECIPE Makes: 1 quart
For a Smaller Batch: Makes 1-cup (see end of post)
2/3 cup powdered milk, non-instant
or 1 1/3 cup instant dry milk granules
5 tsp INSTANT ClearJel® powder or 2 scant Tbsp
1/3 cup buttermilk, store-bought (initially for the "mother" culture)
3 3/4 cups room-temp distilled water, divided (Learn why?)
Shake powdered milk and INSTANT ClearJel® in a dry, sterile wide-mouth quart Mason jar. Pour in store-bought buttermilk (or reserved BBB), with HALF the amount of water. Insert a hand-stick blender directly in the jar; blend until smooth. Fill jar with remaining water. Cover to shake gently.
Allow BBB mixture to culture 10-12 hours, at room temperature; it should thicken more with refrigeration.
BB Buttermilk should stay fresh for 30-days, better than fresh store-bought. Best when used within a month, or just make a smaller batch next time, if you're not using it up fast enough. If it happens to curdle, but still smells fresh and no funky-sour smell, reblend and use remainder up quickly. Begin with a new START next time.
- If not thick and creamy afterwards, BLEND in 1 Tbsp dry milk OR 1/2 tsp Instant ClearJel (a bit at a time).
- If too thick, stir in a little water to a pourable consistency, closer to store-bought buttermilk. If it separates, simply STIR to re-incorporate, or reblend until smooth.
- This really happens whenever heated in the microwave, as the whey liquid separates from the milk solids, ignore that - just add to recipe!
To perpetuate subsequent batches (ALWAYS remember) to reserve a minimum of 1/4-cup BB Buttermilk for a new quart... Simply repeat the process with a dry, sterile jar. DO NOT to perpetuate with any more than 1/3 cup of BBB, it gets too strong later; begin again with a fresh "mother" culture - every 3rd or 4th time.
BB BUTTERMILK | Small Batch
2 Tbsp powdered milk, non-instant
(or 1/4 cup instant dry milk granules)
1 1/4 tsp INSTANT ClearJel® powder
1 Tbsp buttermilk, store-bought as a "mother" culture
1 cup water (divided)
Blend in a wide-mouth pint Mason jar until smooth, culture and chill, same as directed.
Don't have a stick-blender? Consider spending little more, and get the mini food processor too. I often use it more than my BIG ONE. I love it particularly for pulsing homemade salad dressings, w/o getting too thick, as when I use just the stick!
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VERY BEST: Buttermilk Wheat Bread (Bosch: 2 recipe sizes)
VERY BEST: Buttermilk Wheat Bread (Bread Machine: 2 recipe sizes) coming later
Labels: Breads, Buttermilk, ClearJel (Instant)