Buttermilk is an important kitchen staple as it is used in many different recipes and, in some cultures, is a standard beverage. It is relatively easy to make, and one can save a lot of money by making it at home rather than purchasing it. By learning how to make buttermilk and how to use it, you can save money during grocery shopping and enjoy all the delicious recipes in which it is used.
The process of actually making it is quite simple and calls for only two ingredients. For every cup of whole milk you pour into a bowl, add a tablespoon of cream of tartar. If this is too difficult to find at the store--which it may be--it can be swapped out for lemon juice. Stir the mixture thoroughly and let it rest at the temperature of the room for approximately fifteen minutes. Then, it is ready to serve--it is that simple.
When you make your own buttermilk, there are a few things to remember. Firstly, after being left out for a period of time, it may begin to curdle. This is not a sign that the mixture has begun to spoil. If it is merely stirred again, it will break up the curdles and liquefy the product again. When in the refrigerator, this product will have a relatively long shelf-life as it was originally invented as a way to make plain milk last longer.
Traditional and commercial buttermilk are two different substances and are not interchangeable in cooking. The traditional variety is the thin liquid left over after churning butter and is more popular in Asia than in Western societies. It is added to a number of Eastern dishes to give them a bit more flavor and richness, and is commonly used as the base in soups and creamier sauces.
Most often found in Western kitchens, though, is the commercialized version. This is what our beloved buttermilk pancakes call for in their recipe, as well as many other sweet foods. Pound cake, breads, pies, waffles, and many other sweet treats are made even more delicious when it is added to the recipe. In addition, buttermilk dressing is becoming increasingly popular in Western society for salads.
By learning how to make buttermilk, a person can achieve a number of benefits. Those who do so will get to enjoy a dairy product that has a shelf-life of several weeks. In addition, it is easy to make and will save a buyer money, as the pre-made versions can get expensive. With buttermilk, plenty of sweet foods can be given a delicious tangy kick--everyone loves a stack of pancakes with this product in the mix!
The process of actually making it is quite simple and calls for only two ingredients. For every cup of whole milk you pour into a bowl, add a tablespoon of cream of tartar. If this is too difficult to find at the store--which it may be--it can be swapped out for lemon juice. Stir the mixture thoroughly and let it rest at the temperature of the room for approximately fifteen minutes. Then, it is ready to serve--it is that simple.
When you make your own buttermilk, there are a few things to remember. Firstly, after being left out for a period of time, it may begin to curdle. This is not a sign that the mixture has begun to spoil. If it is merely stirred again, it will break up the curdles and liquefy the product again. When in the refrigerator, this product will have a relatively long shelf-life as it was originally invented as a way to make plain milk last longer.
Traditional and commercial buttermilk are two different substances and are not interchangeable in cooking. The traditional variety is the thin liquid left over after churning butter and is more popular in Asia than in Western societies. It is added to a number of Eastern dishes to give them a bit more flavor and richness, and is commonly used as the base in soups and creamier sauces.
Most often found in Western kitchens, though, is the commercialized version. This is what our beloved buttermilk pancakes call for in their recipe, as well as many other sweet foods. Pound cake, breads, pies, waffles, and many other sweet treats are made even more delicious when it is added to the recipe. In addition, buttermilk dressing is becoming increasingly popular in Western society for salads.
By learning how to make buttermilk, a person can achieve a number of benefits. Those who do so will get to enjoy a dairy product that has a shelf-life of several weeks. In addition, it is easy to make and will save a buyer money, as the pre-made versions can get expensive. With buttermilk, plenty of sweet foods can be given a delicious tangy kick--everyone loves a stack of pancakes with this product in the mix!
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