Border Buttermilk Recipes

BORDER BUTTERMILK

Border Buttermilk image

First - This recipe has no buttermilk - My father invented this in the 50s playing the Texas/New Mexico border towns as a musician. It's perfect for summer and perfect for gatherings. Might think about getting a second pitcher though, because once you make them, they go quickly.

Provided by Jetjouster

Categories Beverages

Time 5m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 (12 ounce) can pink lemonade, frozen
8 ounces sauza silver tequila
1 (5 lb) bag ice cubes
1 (6 ounce) container pink cocktail sugar

Steps:

Place contents of can into regular size blender, add tequila (2/3 of a can), pack with ice cubes.
Blend on high, gently rocking mixer to move ice to bottom.
Blend at least 1 to 1 1/2 minutes until color has lightened to a lighter pink.
Rim frozen margarita or martini glasses with cocktail sugar.
Pour and serve.
You can make a couple pitchers ahead of time and put them in the freezer quickly, and just re-blend when the party starts.

Nutrition Facts : Calories 102.2, Fat 0.1, Sodium 10.9, Carbohydrate 26.3, Fiber 0.1, Sugar 26

HOMEMADE BUTTERMILK

Homemade Buttermilk image

Buttermilk keeps well, but is expensive to buy. Make your own buttermilk, and reserve some to make a new batch. Halve or double recipe for your needs. Prep time includes cooling.

Provided by 91256487003925249820

Categories Beverages

Time 1h

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

1 cup cultured buttermilk
4 cups milk

Steps:

Bring milk to almost scalding, then LET COOL to body temperature [Milk is scalded by heating it to 180-185°F (82°C).].
Add buttermilk.
Mix well. Transfer to a sterile container, like glass or a thermos.
Cover and keep warm overnight. The inside of a foam cooler is ideal.
The starter has inoculated the milk, and this will incubate the culture, thickening into real buttermilk.
Recipe may be doubled for quarts or gallons with a 1 to 4 ratio of buttermilk to milk.
If the buttermilk is very old, however, the lactic acid bacteria may have lost their ability to produce acid rapidly. About once a week, a fresh batch of buttermilk may be made from an older batch. Take great care to prevent contamination during the reinoculation process. Cultures may be carried successfully through many inoculations if care is taken. However, it is best to start with new buttermilk from the store after five or six inoculations.

Nutrition Facts : Calories 166.2, Fat 9.2, SaturatedFat 5.7, Cholesterol 35.2, Sodium 145.8, Carbohydrate 12.5, Sugar 1.2, Protein 8.8

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