How To Make Buttermilk In A Pinch Recipes

BUTTERMILK BREAD

Steps:

• 1. Generously butter two glass loaf pans.
• 2. Bloom yeast in the warm (about 110 degrees) water and ginger for about 5 minutes or until yeast is starting to look a little foamy.
• 3. In a large bowl, combine the lukewarm buttermilk, sugar, salt, baking soda, lukewarm melted butter, and the yeast mixture.
• 4. Add 3 cups of the flour and mix on low speed of an electric mixer for 5 minutes.
• 5. Add the remaining 3 cups of flour one cup at a time and mix with dough hook until mixture comes away from the sides of the bowl.
• 6. Turn out onto a floured surface and knead until smooth and elastic (about 10 minutes) or knead with dough hook of a stand mixer for about 10 minutes on low speed.
• 7. Place dough into a large well greased bowl, turning the dough to grease the top, cover, and let rise for about 90 minutes or until doubled in volume.
• 8. Divide dough into two equal pieces, shape and place in the two buttered loaf pans. Oil tops and cover loosely with plastic wrap (oiled to prevent its sticking to the bread) and let rise until doubled in volume (about an hour this time).
• 9. Brush with 1 egg mixed with 1 teaspoon water for a nice glossy top.
• 10. Bake at 400 degrees F for 15 minutes. Cover loaves loosely with a sheet of aluminum foil (IMPORTANT do not skip this step) and continue baking for another 15 minutes. Remove from oven, let cool in pans for about 5 minutes, then turn out onto a cooling rack.

HOMEMADE BUTTERMILK BISCUITS

Steps:

• 1. Whisk dry ingredients together in a bowl.
• 2. Cut crisco into the floor mixture with a pastry blender or fork until it resembles course crumbs.
• 3. Make a well in the middle of your flour/fat mixture and pour your buttermilk in. Stir until combined and pulls together in middle of bowl.
• 4. If too sticky, add little flour. If too dry, add a little more buttermilk. Flour hands well and transfer dough onto a floured board.
• 5. This is the MOST important step. The least you mess with the dough the better. Flour hands well and turn the dough over on itself about three times, flattening out a little each time. The last time press out into a rectangle about 1/2 thick.
• 6. Using a floured glass size of your choice, cut out biscuits and place close together in a greased iron skillet, filling the pan. Lightly brush buttermilk across the tops
• 7. Bake in a preheated oven of 425 degrees until lightly browned on top! Enjoy your fresh hot biscuits with butter and some local honey or slip a sausage patty in it for meaty breakfast....

BUTTERMILK IN A PINCH

Steps:

• Place the tablespoon of vinegar or lemon juice in the bottom of a (one cup) measuring cup.
• Fill the cup with milk.

BUTTERMILK CANDY

Steps:

• 1. Add soda to milk,add to sugar and salt. Bring to a boil for 5 minutes. Add nuts and butter.
• 2. Cook to softball stage. Take from stove;beat until smooth, Drop onto wax paper while hot.

HOMEMADE SOUR MILK (BUTTERMILK)

Steps:

• 1. Combine ingrediens in a small bowl, bigger if doubling. Let sit at room temp, for 5 minute.. And you done..Enjoy

BUTTERMILK

Steps:

• 1. A Definition Buttermilk is the low-fat portion of milk or cream remaining after it has been churned to make butter. Today, buttermilk is not a byproduct of butter-making, but is made from nonfat or low-fat milk that is "cultured" with lactic acid bacteria. Cultured buttermilk is low in fat and calories, but maintains its traditional tangy flavor and creamy texture.
• 2. The Facts Buttermilk was originally produced while making butter. The milk would often be slightly soured by naturally occurring bacteria before and during churning, giving the remaining butter-flecked liquid a rich, tangy flavor that was naturally full of nutrients. Rather than discard the buttermilk, dairy farms used it for drinking, leavening bread and for baked goods. The acid in buttermilk creates a rich, tangy flavor and tender crumb that is often preferred to commercial baking powder by many bakers today.
• 3. The Process Buttermilk is made from pasteurized nonfat or low-fat milk to which a culture of Streptococcus lactis is added in order to produce acid that thickens and flavors the buttermilk. A culture of Leuconostoc citrovorum can be added to enhance the butter flavor (diacetyl). Butter flakes, salt or citric acid may also be added for flavor. Most buttermilk in the market contains 1or 2 percent milkfat or the same fat content as the milk from which it is made.
• 4. Storage and Handling •Store buttermilk in its closed container in the refrigerator, which is typically set at 38?F-40?F. •Buttermilk containers are stamped with a "sell by" date, which refers to how long the retail store can keep the product for sale on the shelf. •Buttermilk can separate as it sits, so shake well before using. Nutrition Although buttermilk's rich-sounding name and creamy texture suggest a high fat content, buttermilk is surprisingly low in fat and calories. Nutrient Content of Buttermilk (per 1-cup serving)* Low-fat (1% fat) cultured 98 Calories, 2(g) Milkfat, 8(g) Protein, 12 (g)Carbohydrates, 284 (mg) Calcium, 0.4 (mg) Riboflavin, 10 (mg) Cholesterol * Nutrient Data Laboratory Home Page, http://www.nal.usda.gov/fnic/foodcomp
• 5. Cooking with Buttermilk The acid in buttermilk, when combined with baking soda, produces light baked goods and adds extra tenderness, moisture and flavor. This acid also acts as a tenderizer when combined with seasonings in marinades for meat and poultry. Buttermilk adds low-fat creaminess and flavor to soups, salad dressings and sauces and can be substituted for yogurt or mayonnaise in some recipes. Buttermilk is an essential ingredient for Southern favorites such as buttermilk biscuits, buttermilk pie and Southern cornbread. Because of its low fat and high protein content, buttermilk can curdle when heated to near boiling. When using in hot food, add the buttermilk as late as possible during preparation, heat gradually and stir gently.
• 6. Glossary of Terms Cultured Buttermilk is made by fermenting nonfat or low-fat milk with lactic acid bacteria. Bulgarian buttermilk is a version of cultured buttermilk in which the cream cultures are supplemented or replaced by yogurt cultures and fermented at higher temperatures for higher acidity. It can be more tart and thicker than cultured buttermilk. Powdered Buttermilk or "dry buttermilk" is buttermilk from which all the moisture has been removed. It is generally used for baking and if stored unopened, can be kept in a cool, dry place for up to 6 months. Refrigerating opened packages will retain freshness. All from:http://californiadairypressroom.com/Products/Buttermilk
• 7. Decided to make a cookbook to with some delicious buttermilk recipes. Of course, there are many on Just a Pinch and I could only choose 50 so this is a samplin' of the goods. hehe https://www.justapinch.com/cookbooks/browse/read/book/HlcI31uvnl3o_UQRoVVPvw