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Posted to alt.food.diabetic
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question about butter milk powder
On 08/04/2013 05:37 AM, W. Baker wrote:
> 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
>
Thank you!
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