What is it? How do you use it? Does it work as good as liquid
buttermilk from the dairy case (yes, I know it's fake buttermilk)?

I noticed a couple brands, including Red Mill, in the natural/health
food store when I bought the whole wheat pastry flour, the other day.
I'd been thinking about a substitute for buying the stuff in the dairy
case, but was thinking of a milk additive to do the same thing dairy
companies do to make buttermilk. Never thought of a dehydrated
version of buttermilk. If it works well on things like pancakes and
biscuits, it sure would be handy, as we are miles from the nearest
market.

nb

On Oct 8, 7:59 am, notbob > wrote:
> What is it? How do you use it? Does it work as good as liquid
> buttermilk from the dairy case (yes, I know it's fake buttermilk)?
>
> I noticed a couple brands, including Red Mill, in the natural/health
> food store when I bought the whole wheat pastry flour, the other day.
> I'd been thinking about a substitute for buying the stuff in the dairy
> case, but was thinking of a milk additive to do the same thing dairy
> companies do to make buttermilk. Never thought of a dehydrated
> version of buttermilk. If it works well on things like pancakes and
> biscuits, it sure would be handy, as we are miles from the nearest
> market.

I use Saco brand, bought at the supermkt, stored in the refrigerator
for months. I like the pancakes it makes. As discussed in another
thread a while ago, buttermilk pancakes tend to be thinner and less
cake-like than regular milk pancakes, and that's fine with us. The
biscuits are usually okay, but it's my fault, not the product's, they
aren't better. Still have not mastered the business of cutting in the
shortening/lard/butter. I have no complaints about the product and it
is handy for us because it and canned evaporated milk can be pantry
standbys while we never buy any of the fresh liquid stuff. Others
have praised how long fresh buttermilk can be kept in the 'fridge but
I have no experience with that. -aem

On Oct 8, 10:14*am, aem > wrote:
> On Oct 8, 7:59 am, notbob > wrote:
>
> > What is it? *How do you use it? *Does it work as good as liquid
> > buttermilk from the dairy case (yes, I know it's fake buttermilk)?
>
> > I noticed a couple brands, including Red Mill, in the natural/health
> > food store when I bought the whole wheat pastry flour, the other day.
> > I'd been thinking about a substitute for buying the stuff in the dairy
> > case, but was thinking of a milk additive to do the same thing dairy
> > companies do to make buttermilk. *Never thought of a dehydrated
> > version of buttermilk. *If it works well on things like pancakes and
> > biscuits, it sure would be handy, as we are miles from the nearest
> > market.
>
> I use Saco brand, bought at the supermkt, stored in the refrigerator
> for months. *I like the pancakes it makes. *As discussed in another
> thread a while ago, buttermilk pancakes tend to be thinner and less
> cake-like than regular milk pancakes, and that's fine with us. *The
> biscuits are usually okay, but it's my fault, not the product's, they
> aren't better. *Still have not mastered the business of cutting in the
> shortening/lard/butter. *I have no complaints about the product and it
> is handy for us because it and canned evaporated milk can be pantry
> standbys while we never buy any of the fresh liquid stuff. *Others
> have praised how long fresh buttermilk can be kept in the 'fridge but
> I have no experience with that. * -aem

The brand in my grocery store is not fake - it's dehydrated
buttermilk. Shelf stable. You mix it with water just like you mix
non-fat dry milk. Two weeks ago I bought a pint of "fresh" butter
milk from the dairy case. I used half to make salad dressing. I
still have the other half - how do I tell if it's spoiled? Next time
dry.
Lynn in Fargo
PS: What the heck do you think the "buttermilk" in pancake mixes is?

On Oct 8, 10:59*am, notbob > wrote:
> What is it? *How do you use it? *Does it work as good as liquid
> buttermilk from the dairy case (yes, I know it's fake buttermilk)?
>
> I noticed a couple brands, including Red Mill, in the natural/health
> food store when I bought the whole wheat pastry flour, the other day.
> I'd been thinking about a substitute for buying the stuff in the dairy
> case, but was thinking of a milk additive to do the same thing dairy
> companies do to make buttermilk. *Never thought of a dehydrated
> version of buttermilk. *If it works well on things like pancakes and
> biscuits, it sure would be handy, as we are miles from the nearest
> market.
>
> nb

I had the Saco brand, but it turned to a brick and I tossed it. I
went back to buying the liquid - a quart is not too expensive, and
after I've used what I need in a recipe, I just drink the rest and be
done with it. One less thing to take us space for months.

"Kalmia" > wrote in message
...
On Oct 8, 10:59 am, notbob > wrote:
> What is it? How do you use it? Does it work as good as liquid
> buttermilk from the dairy case (yes, I know it's fake buttermilk)?
>
> I noticed a couple brands, including Red Mill, in the natural/health
> food store when I bought the whole wheat pastry flour, the other day.
> I'd been thinking about a substitute for buying the stuff in the dairy
> case, but was thinking of a milk additive to do the same thing dairy
> companies do to make buttermilk. Never thought of a dehydrated
> version of buttermilk. If it works well on things like pancakes and
> biscuits, it sure would be handy, as we are miles from the nearest
> market.
>
> nb

I had the Saco brand, but it turned to a brick and I tossed it. I
went back to buying the liquid - a quart is not too expensive, and
after I've used what I need in a recipe, I just drink the rest and be
done with it. One less thing to take us space for months.

I've never had that happen, but once I open it I put it in a jar and store
in the fridge. It's good for a year or more that way.
Janet

On 2009-10-08, Janet Bostwick > wrote:

> I've never had that happen, but once I open it I put it in a jar and store
> in the fridge. It's good for a year or more that way.
> Janet

Dairycase liquid buttermilk in a jar is good for a year? Really?

nb

On 2009-10-08, l, not -l > wrote:

> Saco brand, widely found in supermarkets, is the only one I know about;
> there are several brands sold in healthfood stores that may be different
> than Saco. Saco is not what we know today as buttermilk, which is cultured
> skim or low-fat milk. Saco is dried "old-fashioned" buttermilk, made by
> drying the liquid that remains from churning butter from milk. As such, it
> can add a tangy buttery flavor, but not the same texture as cultured
> buttermilk. It is nearly flawless when used in old recipes (50+ years),
> from before cultured buttermilk was the norm. For recipes expecting you to
> use cultured buttermilk, use a little less liquid to keep the result from
> being thinner than expected.

I was looking at saco online and read their promo on the product. I
emailed them to ask if it had the same acid content as dairycase b/m.
I want to know how it will work in pancakes and biscuits.

nb

notbob wrote:
> On 2009-10-08, Janet Bostwick > wrote:
>
>> I've never had that happen, but once I open it I put it in a jar and store
>> in the fridge. It's good for a year or more that way.
>> Janet
>
> Dairycase liquid buttermilk in a jar is good for a year? Really?
>
> nb

You are just spoiling Janet... Stop It!

Seriously though, Buttermilk. cottage cheese, and Yogurt, are all items
that last normally a lot longer than their posted shelf life. I myself
had some yogurt that was not to be sold as of two week ago, and I still
live.

Bob

On Oct 8, 12:53*pm, "l, not -l" > wrote:
> On *8-Oct-2009, Lynn from Fargo Ografmorffig > wrote:
>
> > The brand in my grocery store is not fake - it's dehydrated
> > buttermilk. *Shelf stable. *You mix it with water just like you mix
> > non-fat dry milk. *Two weeks ago I bought a pint of "fresh" butter
> > milk from the dairy case. *I used half to make salad dressing. *I
> > still have the other half - how do I tell if it's spoiled? *Next time
> > dry.
>
> When I have left-over buttermilk, I pour it into 1/2 cup containers (Glad,
> Jello molds, Rubbermaid, whatever) and throw them in the freezer. *When I
> need buttermilk, I take out enough containers to equal the amount I need,
> thaw and use. *

Probably the best idea - IF I could remember I have it and want to go
freezer-digging.

l, not -l wrote:
> On 8-Oct-2009, notbob > wrote:
>
>> What is it? How do you use it? Does it work as good as liquid
>> buttermilk from the dairy case (yes, I know it's fake buttermilk)?
>
> Saco brand, widely found in supermarkets, is the only one I know about;
> there are several brands sold in healthfood stores that may be different
> than Saco. Saco is not what we know today as buttermilk, which is cultured
> skim or low-fat milk. Saco is dried "old-fashioned" buttermilk, made by
> drying the liquid that remains from churning butter from milk. As such, it
> can add a tangy buttery flavor, but not the same texture as cultured
> buttermilk. It is nearly flawless when used in old recipes (50+ years),
> from before cultured buttermilk was the norm. For recipes expecting you to
> use cultured buttermilk, use a little less liquid to keep the result from
> being thinner than expected.

You mean I scuttled around looking for real uncultured buttermilk
(the closest I have come is Kate's--made IN PART as a byproduct of
their butter-making business, but mentions "cultured" too) when I
should have just stuck with Saco's buttermilk powder!

--
Jean B.

"notbob" > wrote in message
...
> On 2009-10-08, Janet Bostwick > wrote:
>
>> I've never had that happen, but once I open it I put it in a jar and
>> store
>> in the fridge. It's good for a year or more that way.
>> Janet
>
> Dairycase liquid buttermilk in a jar is good for a year? Really?
>
> nb

Hmmpff! You know I was replying to the Saco powdered buttermilk user --
don't you??? No snippage, mea culpa.
Janet

On Thu, 08 Oct 2009 14:08:23 -0400, "Jean B." > wrote:

>l, not -l wrote:
>> On 8-Oct-2009, notbob > wrote:
>>
>>> What is it? How do you use it? Does it work as good as liquid
>>> buttermilk from the dairy case (yes, I know it's fake buttermilk)?
>>
>> Saco brand, widely found in supermarkets, is the only one I know about;
>> there are several brands sold in healthfood stores that may be different
>> than Saco. Saco is not what we know today as buttermilk, which is cultured
>> skim or low-fat milk. Saco is dried "old-fashioned" buttermilk, made by
>> drying the liquid that remains from churning butter from milk. As such, it
>> can add a tangy buttery flavor, but not the same texture as cultured
>> buttermilk. It is nearly flawless when used in old recipes (50+ years),
>> from before cultured buttermilk was the norm. For recipes expecting you to
>> use cultured buttermilk, use a little less liquid to keep the result from
>> being thinner than expected.
>
>You mean I scuttled around looking for real uncultured buttermilk
>(the closest I have come is Kate's--made IN PART as a byproduct of
>their butter-making business, but mentions "cultured" too) when I
>should have just stuck with Saco's buttermilk powder!

Most commercial kitchens/bakeries do this:
http://frugalliving.about.com/od/con...ermilk_Sub.htm

It's what I use for creamy salad dressings; especially cole slaw.

Real butter milk is too good for cooking... nothing is as refreshing
on a hot summer day than to chugalug an ice cold quart... and the
lumpier the better.

"brooklyn1" > wrote in message
...
> On Thu, 08 Oct 2009 14:08:23 -0400, "Jean B." > wrote:
>
>>l, not -l wrote:
>>> On 8-Oct-2009, notbob > wrote:
>>>
>>>> What is it? How do you use it? Does it work as good as liquid
>>>> buttermilk from the dairy case (yes, I know it's fake buttermilk)?
snip

>
> Most commercial kitchens/bakeries do this:
> http://frugalliving.about.com/od/con...ermilk_Sub.htm
>
> It's what I use for creamy salad dressings; especially cole slaw.
>
> Real butter milk is too good for cooking... nothing is as refreshing
> on a hot summer day than to chugalug an ice cold quart... and the
> lumpier the better.
>
You are able to get real buttermilk? I'm envious -- does it have the little
bits of butter in it? Lucky!!!
Janet

On Thu, 8 Oct 2009 14:51:19 -0600, "Janet Bostwick"
> wrote:

>
>"brooklyn1" > wrote in message
.. .
>> On Thu, 08 Oct 2009 14:08:23 -0400, "Jean B." > wrote:
>>
>>>l, not -l wrote:
>>>> On 8-Oct-2009, notbob > wrote:
>>>>
>>>>> What is it? How do you use it? Does it work as good as liquid
>>>>> buttermilk from the dairy case (yes, I know it's fake buttermilk)?
>snip
>
>>
>> Most commercial kitchens/bakeries do this:
>> http://frugalliving.about.com/od/con...ermilk_Sub.htm
>>
>> It's what I use for creamy salad dressings; especially cole slaw.
>>
>> Real butter milk is too good for cooking... nothing is as refreshing
>> on a hot summer day than to chugalug an ice cold quart... and the
>> lumpier the better.
>>
>You are able to get real buttermilk? I'm envious -- does it have the little
>bits of butter in it? Lucky!!!
>Janet
>
NY has lots of dairy farms... where I live I'm surrounded by dairy
farms, so close I can hear the mooing.

I usually buy my dairy products from Stewart's Shops; they take the
most care in handling their products, best refrigeration.

http://www.stewartsshops.com/Content...&ContentID=191

"brooklyn1" > wrote in message
...
> On Thu, 8 Oct 2009 14:51:19 -0600, "Janet Bostwick"
> > wrote:
>
>>
>>"brooklyn1" > wrote in message
. ..
>>> On Thu, 08 Oct 2009 14:08:23 -0400, "Jean B." > wrote:
>>>
>>>>l, not -l wrote:
>>>>> On 8-Oct-2009, notbob > wrote:
>>>>>
>>>>>> What is it? How do you use it? Does it work as good as liquid
>>>>>> buttermilk from the dairy case (yes, I know it's fake buttermilk)?
>>snip
>>
>>>
>>> Most commercial kitchens/bakeries do this:
>>> http://frugalliving.about.com/od/con...ermilk_Sub.htm
>>>
>>> It's what I use for creamy salad dressings; especially cole slaw.
>>>
>>> Real butter milk is too good for cooking... nothing is as refreshing
>>> on a hot summer day than to chugalug an ice cold quart... and the
>>> lumpier the better.
>>>
>>You are able to get real buttermilk? I'm envious -- does it have the
>>little
>>bits of butter in it? Lucky!!!
>>Janet
>>
> NY has lots of dairy farms... where I live I'm surrounded by dairy
> farms, so close I can hear the mooing.
>
> I usually buy my dairy products from Stewart's Shops; they take the
> most care in handling their products, best refrigeration.
>
> http://www.stewartsshops.com/Content...&ContentID=191
>
That link made me want to cry. They make their own buttermilk???? Oh, man.
You are so lucky. Most of the rest of the world is stuck with cultured
everything. Even if I went to a health food store I couldn't get real
buttermilk.
Janet

l, not -l wrote:
> On 8-Oct-2009, "Jean B." > wrote:
>
>> You mean I scuttled around looking for real uncultured buttermilk
>> (the closest I have come is Kate's--made IN PART as a byproduct of
>> their butter-making business, but mentions "cultured" too) when I
>> should have just stuck with Saco's buttermilk powder!
>
> Well; yes. Though Saco is also a blend of cultured and real, so pretty
> much the same as what you found, just dry. To me, Saco tastes more like
> cultured and behaves like real in recipes.

NOW you tell me! But thanks! :-)

--
Jean B.

brooklyn1 wrote:
> On Thu, 08 Oct 2009 14:08:23 -0400, "Jean B." > wrote:
>
>> l, not -l wrote:
>>> On 8-Oct-2009, notbob > wrote:
>>>
>>>> What is it? How do you use it? Does it work as good as liquid
>>>> buttermilk from the dairy case (yes, I know it's fake buttermilk)?
>>> Saco brand, widely found in supermarkets, is the only one I know about;
>>> there are several brands sold in healthfood stores that may be different
>>> than Saco. Saco is not what we know today as buttermilk, which is cultured
>>> skim or low-fat milk. Saco is dried "old-fashioned" buttermilk, made by
>>> drying the liquid that remains from churning butter from milk. As such, it
>>> can add a tangy buttery flavor, but not the same texture as cultured
>>> buttermilk. It is nearly flawless when used in old recipes (50+ years),
>>> from before cultured buttermilk was the norm. For recipes expecting you to
>>> use cultured buttermilk, use a little less liquid to keep the result from
>>> being thinner than expected.
>> You mean I scuttled around looking for real uncultured buttermilk
>> (the closest I have come is Kate's--made IN PART as a byproduct of
>> their butter-making business, but mentions "cultured" too) when I
>> should have just stuck with Saco's buttermilk powder!
>
> Most commercial kitchens/bakeries do this:
> http://frugalliving.about.com/od/con...ermilk_Sub.htm
>
> It's what I use for creamy salad dressings; especially cole slaw.
>
> Real butter milk is too good for cooking... nothing is as refreshing
> on a hot summer day than to chugalug an ice cold quart... and the
> lumpier the better.
>
Yeah, but I didn't manage to find real buttermilk. I thought,
given its origin, that Kate's would be real. So why then does it
say it is cultured? Odd.

--
Jean B.

brooklyn1 wrote:
> On Thu, 8 Oct 2009 14:51:19 -0600, "Janet Bostwick"
> > wrote:
>
>> "brooklyn1" > wrote in message
>> ...
>>> On Thu, 08 Oct 2009 14:08:23 -0400, "Jean B." > wrote:
>>>
>>>> l, not -l wrote:
>>>>> On 8-Oct-2009, notbob > wrote:
>>>>>
>>>>>> What is it? How do you use it? Does it work as good as liquid
>>>>>> buttermilk from the dairy case (yes, I know it's fake buttermilk)?
>> snip
>>
>>> Most commercial kitchens/bakeries do this:
>>> http://frugalliving.about.com/od/con...ermilk_Sub.htm
>>>
>>> It's what I use for creamy salad dressings; especially cole slaw.
>>>
>>> Real butter milk is too good for cooking... nothing is as refreshing
>>> on a hot summer day than to chugalug an ice cold quart... and the
>>> lumpier the better.
>>>
>> You are able to get real buttermilk? I'm envious -- does it have the little
>> bits of butter in it? Lucky!!!
>> Janet
>>
> NY has lots of dairy farms... where I live I'm surrounded by dairy
> farms, so close I can hear the mooing.
>
> I usually buy my dairy products from Stewart's Shops; they take the
> most care in handling their products, best refrigeration.
>
> http://www.stewartsshops.com/Content...&ContentID=191
>
>
They make their own buttermilk? That is auspicious.

--
Jean B.

On Thu, 8 Oct 2009 17:33:42 -0600, "Janet Bostwick"
> wrote:

>
>"brooklyn1" > wrote in message
.. .
>> On Thu, 8 Oct 2009 14:51:19 -0600, "Janet Bostwick"
>> > wrote:
>>
>>>
>>>"brooklyn1" > wrote in message
...
>>>> On Thu, 08 Oct 2009 14:08:23 -0400, "Jean B." > wrote:
>>>>
>>>>>l, not -l wrote:
>>>>>> On 8-Oct-2009, notbob > wrote:
>>>>>>
>>>>>>> What is it? How do you use it? Does it work as good as liquid
>>>>>>> buttermilk from the dairy case (yes, I know it's fake buttermilk)?
>>>snip
>>>
>>>>
>>>> Most commercial kitchens/bakeries do this:
>>>> http://frugalliving.about.com/od/con...ermilk_Sub.htm
>>>>
>>>> It's what I use for creamy salad dressings; especially cole slaw.
>>>>
>>>> Real butter milk is too good for cooking... nothing is as refreshing
>>>> on a hot summer day than to chugalug an ice cold quart... and the
>>>> lumpier the better.
>>>>
>>>You are able to get real buttermilk? I'm envious -- does it have the
>>>little
>>>bits of butter in it? Lucky!!!
>>>Janet
>>>
>> NY has lots of dairy farms... where I live I'm surrounded by dairy
>> farms, so close I can hear the mooing.
>>
>> I usually buy my dairy products from Stewart's Shops; they take the
>> most care in handling their products, best refrigeration.
>>
>> http://www.stewartsshops.com/Content...&ContentID=191
>>
>That link made me want to cry. They make their own buttermilk???? Oh, man.
>You are so lucky. Most of the rest of the world is stuck with cultured
>everything. Even if I went to a health food store I couldn't get real
>buttermilk.
>Janet
>

You'll just have to move to NY.

brooklyn1 wrote:

> Real butter milk is too good for cooking... nothing is as refreshing
> on a hot summer day than to chugalug an ice cold quart... and the
> lumpier the better.


That's what the cybertwot sez after she swallows my ***...LOL...

;-O


--
Best
Greg

In article
>,
aem > wrote:

> Others
> have praised how long fresh buttermilk can be kept in the 'fridge but
> I have no experience with that. -aem

Fresh buttermilk freezes well. So does regular milk.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Om wrote:

> Fresh buttermilk freezes well. So does regular milk.

Speaking of freezing buttermilk, buttermilk (with or without white
chocolate) makes a very good ice cream. On a more savory note, I've made a
granita using buttermilk and V-8; it's a very refreshing summertime snack.

Bob

Janet wrote:

> That link made me want to cry. They make their own buttermilk???? Oh,
> man. You are so lucky. Most of the rest of the world is stuck with
> cultured everything. Even if I went to a health food store I couldn't get
> real buttermilk.

If it means that much to you, why not make your own butter, and have the
buttermilk left over? It's a bit time-consuming, but not really difficult.
I've got an ice cream machine which can make butter; all you do is pour the
cream into the container and start it turning without turning on the
refrigeration coil. Or you could make butter in a stand mixer, or in a jar
which you shake.

Bob

"Bob Terwilliger" > wrote in message
...
> Janet wrote:
>
>> That link made me want to cry. They make their own buttermilk???? Oh,
>> man. You are so lucky. Most of the rest of the world is stuck with
>> cultured everything. Even if I went to a health food store I couldn't
>> get
>> real buttermilk.
>
> If it means that much to you, why not make your own butter, and have the
> buttermilk left over? It's a bit time-consuming, but not really difficult.
> I've got an ice cream machine which can make butter; all you do is pour
> the cream into the container and start it turning without turning on the
> refrigeration coil. Or you could make butter in a stand mixer, or in a jar
> which you shake.
>
> Bob
That would be nice, to have that time to be able to do that sort of thing.
Janet

Janet Bostwick wrote:

> That would be nice, to have that time to be able to do that sort of thing.

Oh, please. It takes maybe ten minutes, and can be done while other
things are happening.

Serene

In article > ,
"Janet Bostwick" > wrote:

> "Bob Terwilliger" > wrote in message
> ...
> > Janet wrote:
> >
> >> That link made me want to cry. They make their own buttermilk???? Oh,
> >> man. You are so lucky. Most of the rest of the world is stuck with
> >> cultured everything. Even if I went to a health food store I couldn't
> >> get
> >> real buttermilk.
> >
> > If it means that much to you, why not make your own butter, and have the
> > buttermilk left over? It's a bit time-consuming, but not really difficult.
> > I've got an ice cream machine which can make butter; all you do is pour
> > the cream into the container and start it turning without turning on the
> > refrigeration coil. Or you could make butter in a stand mixer, or in a jar
> > which you shake.
> >
> > Bob
> That would be nice, to have that time to be able to do that sort of thing.
> Janet

It does not take that long.
We had a Nubian goat back when I was in high school that had to be
milked twice per day. Mom would skim off the cream from her milk and
make butter out of it by just putting it in a jar and shaking it.

Fun project for kids.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

"notbob" ha scritto nel messaggio
> What is it? How do you use it? Does it work as good as liquid>
> buttermilk from the dairy case (yes, I know it's fake buttermilk)?

I had great hopes, since we can't buy buttermilk here. Nope, it isn't very
satisfactory. It is useless for making Ranch Dressing, for example, because
it is as thin as white water. You can make biscuits or pancakes with it,
but for me that isn't a huge concern, and when I went to the tin after not
having used it in a while, it was caked into one big lump, even though I'd
sealed it into a Ziplock bag.

So next time I tried again and kept it in a warm dry drawer under the oven,
where I keep crackers. Same thing happened. It doesn't keep at all well.

On 2009-10-09, Christine Dabney > wrote:

> http://www.thekitchn.com/thekitchn/t...chenaid-097984

Nice, if you have access to a dairy. How does the same scenairo play
out with ULTR-paturized cream, about the only kind available to us
pedestrian slobs.

nb

On 2009-10-09, Giusi > wrote:

> satisfactory. It is useless for making Ranch Dressing.....

To me, that's bonus. Ranch is one of the very few foods is seriously
dislike.


nb

"Serene Vannoy" > wrote in message
...
> Janet Bostwick wrote:
>
>> That would be nice, to have that time to be able to do that sort of
>> thing.
>
> Oh, please. It takes maybe ten minutes, and can be done while other things
> are happening.
>
> Serene

While I really appreciate good buttermilk (that's what prompted this make
your own butter), I am not willing to give up time to produce
butter/buttermilk. I still do go out to work and have other obligations.
It may be a time choice you would make, but I am unable to do that.
Janet

On Fri, 09 Oct 2009 12:49:07 GMT, notbob > wrote:

>On 2009-10-09, Giusi > wrote:
>
>> satisfactory. It is useless for making Ranch Dressing.....
>
>To me, that's bonus. Ranch is one of the very few foods is seriously
>dislike.
>
>
>nb

Erm, why is that? The ranch dressings I have made are based on
a mayo-yoghurt (or Sour cream) base, with some BP and other
spices. You can vary the spices to your taste, including BBQ,
Montreal steak, cajun, BP!!, italian, provencal spices, ba'harat,
curry, or whatever your heart desires.

Are you referring to the usually bland and insipid commercial
stuff? If so:

You can buy Hidden Valley's spice mix in a canister. Make your
own base. Think tinker-toys here. Ranch dressing is a term
derived from "made on the ranch", that is, impromptu, like
pan gravy. It can be different as often as you wish.

Enjoy

Alex, who considers ranch to be a modified mayonnaise.

On 2009-10-09, Chemiker > wrote:
>
> Are you referring to the usually bland and insipid commercial
> stuff?

There's another kind?

I don't know, I jes know I don't care for it. It's the most popular
dressing in the US and you couldn't pay me to eat it. Dull, boring,
uninspired, all come to mind. Perhaps I'm also jes a bit biased (no!
MAJOR biased) cuz so many establishments pass off ranch with some blue
cheese bits in it as real blue cheese dressing. That really tweaks my
undies and I send it back, every time.

nb

Janet replied to Christine:

>>>> If it means that much to you, why not make your own butter, and have
>>>> the buttermilk left over? It's a bit time-consuming, but not really
>>>> difficult. I've got an ice cream machine which can make butter; all you
>>>> do is pour the cream into the container and start it turning without
>>>> turning on the refrigeration coil. Or you could make butter in a stand
>>>> mixer, or in a jar which you shake.
>>>>
>>>That would be nice, to have that time to be able to do that sort of
>>>thing.
>>>Janet
>>>
>> http://www.thekitchn.com/thekitchn/t...chenaid-097984
>>
> That's pretty expensive butter -- 2 quarts of cream to one pound of
> butter. At least it would be for me. Somewhere between $6-9 for the cream
> vs. $1.68 for butter.


Earlier in this thread, you wrote:

| That link made me want to cry. They make their own buttermilk???? Oh,
| man. You are so lucky. Most of the rest of the world is stuck with
| cultured everything. Even if I went to a health food store I couldn't get
| real buttermilk.

In this case, the butter is secondary. What you REALLY get out of it is
"real" buttermilk, and that's what you were lamenting not being able to get
locally -- at ANY price.

Bob

Janet wrote:

> While I really appreciate good buttermilk (that's what prompted this make
> your own butter), I am not willing to give up time to produce
> butter/buttermilk. I still do go out to work and have other obligations.
> It may be a time choice you would make, but I am unable to do that.

Your job and other obligations are so onerous you don't have twenty seconds
to pour cream into a mixer, turn it on, and come back to it half an hour
later?

When do you find time to cook?

Bob

"Bob Terwilliger" > wrote in message
...
> Janet replied to Christine:
>
>>>>> If it means that much to you, why not make your own butter, and have
>>>>> the buttermilk left over? It's a bit time-consuming, but not really
>>>>> difficult. I've got an ice cream machine which can make butter; all
>>>>> you
>>>>> do is pour the cream into the container and start it turning without
>>>>> turning on the refrigeration coil. Or you could make butter in a stand
>>>>> mixer, or in a jar which you shake.
>>>>>
>>>>That would be nice, to have that time to be able to do that sort of
>>>>thing.
>>>>Janet
>>>>
>>> http://www.thekitchn.com/thekitchn/t...chenaid-097984
>>>
>> That's pretty expensive butter -- 2 quarts of cream to one pound of
>> butter. At least it would be for me. Somewhere between $6-9 for the
>> cream
>> vs. $1.68 for butter.
>
>
> Earlier in this thread, you wrote:
>
> | That link made me want to cry. They make their own buttermilk???? Oh,
> | man. You are so lucky. Most of the rest of the world is stuck with
> | cultured everything. Even if I went to a health food store I couldn't
> get
> | real buttermilk.
>
> In this case, the butter is secondary. What you REALLY get out of it is
> "real" buttermilk, and that's what you were lamenting not being able to
> get
> locally -- at ANY price.
>
> Bob
>
Yes, the thread twisted a bit. I can be envious of someone who can purchase
items that I can't without wanting to take on the chore of producing my own.
I understand and appreciate the suggestion to make my own butter to get the
by product buttermilk. I can't take on that additional task. What I am
truly envious of is that some of you live in areas that still support the
old traditions of cheese/dairy, sausage, bread etc. I had all those things
at one time when I lived in the mid-west. Where I live now, none of those
traditions ever existed. Thank you all for your suggestions.
Janet

"Bob Terwilliger" > wrote in message
...
> Janet wrote:
>
>> While I really appreciate good buttermilk (that's what prompted this make
>> your own butter), I am not willing to give up time to produce
>> butter/buttermilk. I still do go out to work and have other obligations.
>> It may be a time choice you would make, but I am unable to do that.
>
> Your job and other obligations are so onerous you don't have twenty
> seconds to pour cream into a mixer, turn it on, and come back to it half
> an hour later?
>
> When do you find time to cook?
>
> Bob
I don't always. I have good days and bad days and I do what I am able.
There have been times when my husband has lived on peanut butter for
extended periods.
Janet

Janet wrote:

>>> While I really appreciate good buttermilk (that's what prompted this
>>> make your own butter), I am not willing to give up time to produce
>>> butter/buttermilk. I still do go out to work and have other
>>> obligations. It may be a time choice you would make, but I am unable to
>>> do that.
>>
>> Your job and other obligations are so onerous you don't have twenty
>> seconds to pour cream into a mixer, turn it on, and come back to it half
>> an hour later?
>>
>> When do you find time to cook?
>>
> I don't always. I have good days and bad days and I do what I am able.
> There have been times when my husband has lived on peanut butter for
> extended periods.


How horrible![1] You didn't CHOOSE to have such an heavy workload, did you?
What is your occupation?

I have friends who suffer from fibromyalgia, and your sentence, "I have good
days and bad days and I do what I am able" is something that any of them
might have written, but you have given no indication that your health has
any bearing on your lack of time for cooking.

Bob
[1] I mean horrible that your time is so suffocatingly constrained, not
horrible that your husband subsists on peanut butter. Peanut butter is good
stuff. :-)

"Bob Terwilliger" > wrote in message
...
> Janet wrote:
>
>>>> While I really appreciate good buttermilk (that's what prompted this
>>>> make your own butter), I am not willing to give up time to produce
>>>> butter/buttermilk. I still do go out to work and have other
>>>> obligations. It may be a time choice you would make, but I am unable to
>>>> do that.
>>>
>>> Your job and other obligations are so onerous you don't have twenty
>>> seconds to pour cream into a mixer, turn it on, and come back to it half
>>> an hour later?
>>>
>>> When do you find time to cook?
>>>
>> I don't always. I have good days and bad days and I do what I am able.
>> There have been times when my husband has lived on peanut butter for
>> extended periods.
>
>
> How horrible![1] You didn't CHOOSE to have such an heavy workload, did
> you? What is your occupation?
>
> I have friends who suffer from fibromyalgia, and your sentence, "I have
> good days and bad days and I do what I am able" is something that any of
> them might have written, but you have given no indication that your health
> has any bearing on your lack of time for cooking.
>
> Bob
> [1] I mean horrible that your time is so suffocatingly constrained, not
> horrible that your husband subsists on peanut butter. Peanut butter is
> good
> stuff. :-)
My health is o.k. at the moment, but I sometimes tire easily. Uncertainty
makes me have ups and downs. I just don't talk about it.
Janet

Janet wrote:

> My health is o.k. at the moment, but I sometimes tire easily. Uncertainty
> makes me have ups and downs. I just don't talk about it.

'Nuff said.

Bob

In article >,
"Bob Terwilliger" > wrote:

> I have friends who suffer from fibromyalgia,

Have your friends look in to Trigger Point therapy...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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