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Title: Recipe: Homemade Buttermilk/Buttermilk
Substitutes (7)
Posted By: Diane
Date: June 28th 1997
In Reply to:ISO: Buttermilk recipe
Board:TKL Cooking Club
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BUTTERMILK
1 qt. skim or whole milk
1/4 c. commercial buttermilk
Combine ingredients; mix well. Let set in warm place
16 to 24 hours or until thickened. Refrigerate. Save some
as starter for next batch. Shake well or mix in blender
before using or serving. Makes 1 quart.
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BUTTERMILK
3 Tbsp. vinegar
1 qt. sweet milk
For 1 quart of buttermilk, add 3 tablespoons vinegar to
1 quart sweet milk and shake well and let set about
1/2 day and it will be clabbered. Shake well until forms buttermilk
substance, then it is ready to drink or use as desired.
If you're going to drink, let it get cold in refrigerator.
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BUTTERMILK
1/2 c. instant milk
1 1/2 c. lukewarm water
1/4 c. fresh buttermilk
Mix dry milk and water. Add buttermilk, cover and let
stand at room temperature about 8 hours until
thickened. Stir until smooth. Cover and chill.
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BUTTERMILK
1 c. sweet milk
2 Tbsp. white vinegar
1 tsp. soda
Mix milk and vinegar together; add soda and mix
again.
There is your own buttermilk.
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BUTTERMILK
3 c. lukewarm milk
1/2 c. fresh buttermilk
Mix milk and buttermilk. Cover and let stand at room
temperature about 8 hours until thickened. Stir until
smooth.
Cover and chill.
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BUTTERMILK
3 c. lukewarm fluid milk
1/2 c. fresh buttermilk
Mix fluid milk and buttermilk. Cover and let stand at
room temperature about 8 hours until thickened. Stir
until smooth; cover and chill. Makes 3 1/2 cups.
Note: Use lukewarm water to make fluid milk with
nonfat dry milk.
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BUTTERMILK
1 qt. nonfat milk (made from dry milk)
1 1/2 c. fresh buttermilk
Stir these two ingredients together until well blended.
Let stand at room temperature until thickened
(clabbered).
The thickening process may take overnight or most of
the day. Stir until smooth. Chill.
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