Buttermilk recipes
1. Wheat Bran Bread
Bread buttermilk recipe Wheat Bran Bread is made with bread flour, buttermilk, oatbran, whole wheat flour, some salt, brown sugar, butter, and active dry yeast.
Buttermilk Pancakes Recipe
By: LuAnn Schindler
Nothing says good morning like a stack of buttermilk pancakes served with maple syrup or topped with a yummy jam.
Buttermilk Fried Chicken with Spinach Tomato Salad
Buttermilk Fried Chicken with Spinach Tomato Salad 4 (22)
Epicurious ...
Buttermilk:
Cultured pasteurised milk, midly acidic with a creamy flavour and thick consistency.
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Buttermilk recipes
Buttermilk is traditionally a by-product of butter-making - the liquid that is left over after butter is churned from cream. It is now made commercially by adding a bacterial culture to skimmed milk.
Cultured buttermilk is created by fermenting milk so that milk sugars turn into lactic acid, causing milk proteins to become solid, as they are no longer soluble in more acidic conditions.
Making Faux Buttermilk
I'd appreciate knowing how to substitute for buttermilk (not just powdered buttermilk). Believe it had something to do with lemon juice and milk, but not sure.
Gale's Killer Buttermilk Biscuits
2 cups cake flour or all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup shortening
1/3 cup heavy cream
1/3 cup milk
1 cup buttermilk ...
Indian Cooking Recipe : Moor (Buttermilk) Rasam (Method 1)
Ingredients :
1 tsp rasam powder
2 cups buttermilk
haldi less than ¼ tsp
a few curry leaves
¾ tsp salt
¼ tsp mustard
a small bunch cilantro, finely chopped ...
Buttermilk Historically, buttermilk was the liquid that remained after butter had been churned, which was then exposed to airborne bacteria and allowed to ferment, acquiring the slightly sour, acidic flavor that it's prized for.
buttermilk Notes: Despite its name and creamy consistency, buttermilk is relatively low in fat. It's sometimes tolerated by people with lactose intolerance since some of the lactose is fermented by bacteria.
Buttermilk-Brined Fried Chicken
Buttermilk fried chicken has always been a family favorite. Don't be surprised by the amount of salt in the buttermilk brine. It gives the fried chicken great flavor your family will love.
Buttermilk - 1. Fresh, pasteurized skim or lowfat cow's milk cultured (soured) with Streptococcus lactis bacteria; also known as cultured buttermilk. 2. Traditionally, the liquid remaining after the cream was churned into butter.
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Buttermilk: A sour milk that is made by adding microorganisms to whole milk.
Capers: Pickled flower buds that originate in the Mediterranean.
Castor Sugar: Superfine sugar.
Buttermilk
Substitute for 1 cup buttermilk: 1 cup plain yogurt OR 1 cup whole milk mixed with 1 tablespoon lemon juice.
Scald ...
Buttermilk: Buttermilk is a low-fat or fat-free milk to which a bacterial culture has been added. It has a mildly acidic taste. Sour milk, made from milk and lemon juice or vinegar, can be substituted in baking recipes.
buttermilk: Liquid remaining from the churning of butter
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ca marche: A term used at service time, to let the chefs' know that an order is to follow ...
Buttermilk - A dairy liquid with a slightly sour taste similar to yogurt.
C. Cooking Terms ...
Buttermilk
Buttermilk is the liquid that is left over when milk is churned to butter. It has a sour taste and is often used in scones and soda breads. It can also be used to replace milk for a healthier milkshake.
Buttermilk
It was originally the slightly sour liquid left over when cream was churned into butter, hence the name buttermilk. These days, buttermilk is made by adding safe bacterial cultures to low-fat milk during manufacturing.
Buttermilk
A cultured dairy product produced by adding special bacteria to low-fat milk to make it thick and tangy. Originally buttermilk was the liquid left after butter was churned, it did once contain small flecks of butter.
Cake ...
Buttermilk - Originally a by-product of butter making, buttermilk is commercially produced by adding lactic acid culture to skimmed or partially skimmed milk. Liquid left after butter is churned solid.
Buttermilk:
1. A thick and tangy milk made from fresh, pasteurized skim or lowfat cow's milk then cultured with bacteria; also known as "cultured buttermilk". 2. Traditionally, the liquid remaining after the cream was churned into butter.
Buttermilk
Makes 1 cup
While it's sometimes possible to substitute milk for buttermilk, you'll likely lose the soft and fluffy texture that comes from the addition of this specialty dairy ingredient.
Buttermilk: A dairy beverage with a slightly sour flavor similar to that of yogurt. Traditionally, the liquid by-product of butter churning, now usually made by culturing skim milk.
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Buttermilk - has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. It is now commercially made by adding a bacteria to whole, skim, or low fat milk.
Pancakes, buttermilk, prepared from recipe (USDA#18390)
Serving Size
1 oz ...
Banana Bread
Rich buttermilk, crunchy nuts and flavorful, ripe bananas make this banana bread tops....
Zucchini Bread
Fresh garden zucchini? Make a sweet and spicy bread. You can stir it up and have it in the oven in m...
crabber Buttermilk-soured, thickened milk that has not yet separated.
claffouti (Fr.) A pudding from Limousin made of small fruit, such as
cherries or plums, with a thick egg batter poured over and baked.
Possible contenders for the origin of the word are,Karahi or Karai (Hindi), a wok-like frying pan used all over India to prepare masalas (spice mixtures): karhi - a soup-like dish made with spices, chickpea flour dumplings and buttermilk; ...
Buttermilk, yogurt, sour cream, and citrus juice are adequate acid to use. You may also use baking soda to help neutralize the acid in recipes that call for large amounts of fruit.
Acidic liquid ingredients like sour milk, sour cream, buttermilk, yogurt, molasses, and lemon juice help baking soda produce the gases which make a batter rise. Basil A member of the mint family, this ancient herb has a pungent flavor.
Combine one cup whipping cream and two tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70ºF) from eight to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.
Sour milk, sour cream, buttermilk, yogurt, molasses, orange or lemon juice produce good results
Basil
Herb which is widely used in Italian dishes, most particularly with tomato-based entrees.
Combine all ingredients except butter and buttermilk into a large mixing bowl.
Buttermilk imparts a good flavor and helps the coating stick to the chicken. Its acid content tenderizes the meat. The chicken should be marinated -- in the refrigerator, of course -- at least one hour or overnight.
It is made with leavened dough (chopped onion or cilantro can also be added to it), and the leavener is often made from buttermilk or yogurt.
In America, where all commercial cream is pasteurized, the fermenting agents necessary can be obtained by adding buttermilk or sour cream. To make creme fraiche, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container.
It is used when the dough or batter contains an acidic ingredient, like buttermilk, lemon, brown sugar, sour cream, or yogurt. The soda, or base, combines with the buttermilk, or acid, to produce carbon dioxide and the baked goods expand, or rise.
Buttermilk -- The tangy, butter-flecked liquid left over when whole milk has been churned to make butter. Most commercial buttermilk sold in food stores is a cultured form made by adding lactic-acid bacteria to low-fat or nonfat milk.
Meaning: A traditional Indian drink, used to be made from buttermilk poured into earthenware crocks, with salt added to combat dehydration in the hot climate. It is now made from thin yogurt, with salt or sugar.
Once the cold fat is cut in, cold liquids are added (ice water/milk/buttermilk/cream). It is important to keep the fats very cold in this method.
Kari leaf also provides a distinct spicy flavor to cold dishes and buttermilk. It gives a more intense flavor and crunchiness when it is toasted in oil or ghee, and this mixture is then added to many vegetarian foods.
This smoking adds a delicate flavour to the prepared meats. In Rajasthan, for example, matha or buttermilk is served after ghee is poured over hot coals and placed under a lid along with an earthenware pot of buttermilk for a minute or so.
The sweeter molasses and syrups do not require nearly as much soda as the black molasses. The sweeter or fresh buttermilk and the just turned milk do not require nearly as much soda as the longer standing buttermilk and the completely soured milk.
It's usually made with buttermilk and may include currants or caraway seed. Before baking, a cross is sliced into the top of the loaf. According to legend, the cross is to "scare away the devil."
Recipe: Irish Soda Bread ...
Dahi Puri (Indian): A dish made with fried gram flour and buttermilk.
Daiquiri: (Spanish, Cuba): Drink made with white rum, lime juice, and sugar.
Dakanohana (Japan): Pickled radish, served as a sushi roll ...
Baking soda A leavening agent that releases gas only when mixed with an acid agent, such as buttermilk, yogurt, or lemon juice.
Barbecue To cook over the embers or coals of an open fire
Barbecue Sauce A highly-seasoned tomato-base sauce ...
A basic biscuit (cookie) recipe includes flour, shortening (often lard), baking powder or soda, milk (buttermilk or sweet milk) and sugar. Common savoury variations involve substituting sugar with an ingredient such as cheese or other dairy products.
A traditional Irish quick bread, Irish soda bread uses baking soda as its leavener. It's usually made with buttermilk and may include currants or caraway seed. Before baking, a cross is sliced into the top of the loaf.
It has equal or less fat content than the American sour cream. Some labels describe it as salted buttermilk, but its thicker; some call it a thin sour cream. The taste of jocoque ranges from mildly tangy to refreshingly sharp.
Zalbarsciai: light Lithuanian soup made from grated beets and buttermilk. In the spring, the shredded beet greens are added.
As mentioned, an acidic ingredient is required to obtain the desired rising effect of baking soda. Commonly used in this role are lemon juice, buttermilk, vinegar, cocoa and cream of tartar.
[edit] Other Culinary Uses of Baking Soda ...
Members of this family of organisms are responsible for making yogurt, cheese and buttermilk out of milk. They can also be spoilage organisms in food, causing changes in aroma, flavor and texture. Also see: Heterofermentative Lactobacillus.
Baking soda creates carbon dioxide when it mixes with liquid and acidic ingredients (such as sour milk or buttermilk, lemon or orange juice, vinegar, honey or chocolate) in a batter.
Since it reacts with water, baking soda should be mixed thoroughly with dry ingredients before adding liquids. This will insure even leavening. Baking soda alone is normally used when sour milk, buttermilk or other acidic liquid is used in the ...
Fermented milks include acidophilus milk; cultured buttermilk; kumiss (koumiss), probably originated from mare's milk by western Mongols, effervescent and of acrid flavor and containing alcohol produced by yeasts; the similar kefir of Central Asia; ...
Crème fraîche can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream and allowing it to stand for several hours at room temperature until the bacterial cultures act on the cream.
Mix popcorn together with a few herbs and buttermilk for an addictive (but not too salty) treat.
Caramelized. The classic sweet treatment for popcorn.
 See also: Butter, Cooking, Cream, Water, Flavor
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