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.
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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)
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BB Buttermilk |
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.
Print Tutorial
TROUBLE-SHOOTING
- 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!
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.
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.
Enjoy,
Sharon Anne
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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