Todd > wrote:
: On 08/03/2013 03:28 PM, W. Baker wrote:
: > Todd > wrote:
: > : Hi All,
: >
: > : Previously, I have been using "cultured" buttermilk by
: > : the quart. Thinking powdered "not" cultured butter milk
: > : would last longer and taste better, I bought a bag of
: > : sweet cream butter milk powder. The usage was for ranch
: > : dressing and coconut pancakes:
: >
: > : https://www.swansonvitamins.com/bobs...wder-24-oz-pkg
: >
: > : Problem: this stuff tasted like very high quality regular milk.
: > : Very nice tasting actually. But it doesn't taste like buttermilk.
: > : Is this because I have never tasted real butter milk before this?
: > : What is going on?
: >
: > : Many thanks,
: > : -T
: >
: > I can't actually answer your question, but I will tell you that my late
: > husband usd to love buttermilk, but it was quite expensive. He found that
: > if he bought a quart of cultured buttermilk with the live cultures in it
: > he could make himself a bargain buttermilk by adding abot ua half a cup of
: > the buttermilk to a quart of reconstituted dry skim miilk adn let it sit
: > on thecounter inthe kitchen (summer in New York City) and it woudl become
: > buttermilk as the live cultures worked.
: >
: > As buttermilk originally was the skimmed remains after the butter was
: > made( from the cream in the milk) it would be a low or no fat product.
: > The stuff you bought said it was sweet cream buttermilk. tat sound like a
: > ocntradiction of terms.
: >
: > I don't know if this helps you at all, but it is relaed to butermilk and
: > finding ways to get it.
: >
: > Wendy
: >


: Hi Wendy,

: That is actually brilliant. My ranch dressing recipe calls for
: a cup of buttermilk. I could sub 3/4 cup of reconstituted
: powdered stuff and 1/4 cup of the cultured stuff. My recipe calls
: for leaving it in the refrigerator for a couple days, so perfect!

: Thank you!

: -T

You may well ned some time at room temperature fo it to clabber properly.
It is not as fussy as making yogurt, which requires a more precise
temperature as the bacteriaa for yogurt are fussier, but Syd used to leave
it overnight on the kitchen counter and check t in the morning. I don't
tnk the fridge would do it but you can alwsy try. once you have it going
you do not have to buy more buttermilk. You just make a quart and take
your cultur bit from that quart you made for the next quart. this can do
on quite indefinitely. Syd nly drank it in the summer, so each year he
sarted a ne batch from a bought quart and then it was all reconstited
milk for he rest of the summer.

Wendy