Thursday, May 19, 2011

You can make that? Buttermilk!

Oh, I know where she's going with this one, you say. I've known that little trick forever! Just add some lemon juice or vinegar to milk and let it curdle for a few minutes and..... oh, wait my dear friend. This is so much better. And just as easy. If you like to cook with buttermilk (or drink it, you crazy person. I know you're out there.) Or if you have some buttermilk that's going to expire and you're not ready to whip up 50 fluffy pancakes, you have got to try this. And then thank me later for the money your saving and for it's pure deliciousness.

Okay, are you ready? This is so great it just tickles me to share it. You need milk (not ultra-pasteurized, it wont work) some store-bought buttermilk (it's the last time you'll ever buy it, I swear.) and a jar w/ a lid.
Measure 2 Tbsp buttermilk into your jar...
add the milk with your left hand while taking a picture w/ your right... no no, don't do that. Unless you have lots of towels near by. Just pour in two cups of milk. Okay?

screw the lid on and shake it like ya mean it. (for a minute! Make sure you do a little dance while you're at it. Endorphins, I tell ya!)

Set it somewhere that you wont touch it for a day. The timing is not exact and depends on the temperature of your kitchen, but technically it's "24 hours." But really, who's counting? Just don't leave it there a week, okay?
And while you're here, feel very blessed that this is not what YOUR fridge looks like. And let your imagination run wild with just how bad the SIDE of the fridge is. heh. Oh yes, the organizational queen of old is dead. six. feet. under.

Finally, take it down and give it a good stir so you can admire it's beauty. Try and contain your urge to eat a spoonful. (okay c'mon, I dare ya! I've always thought buttermilk to be disgusting until I whipped up my own batch. Ooooh mama.)
refrigerate and make biscuits at will! Or whatever your favorite buttermilk recipe is.

If you think it's been in your fridge a touch too long and you haven't used it yet, scoop out another two tablespoons, add it to two cups of milk..... you get the picture :) And feel free to double or half the recipe, the ratios matter, not the quantity. Enjoy!

1 comment:

Melanie said...

Where do you guys buy your milk? Do you buy low-temp pasteurized or raw? I think Organic Valley says their milk is low-temp pasteurized, so would that work?