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Buttermilk and other home-made ingredients

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Aimless:
Hello,

it's been a while. I've been busy making cultured butter! In addition to almost 400g of butter I have about 6 dl of tangy, lecithin-y buttermilk goodness.

Alas, buttermilk doesn't feature in Swedish cooking and baking.

So, I ask you, the American people:

What can/should I cook or bake with buttermilk? I'm looking for things that make excellent use of this strange ingredient. Things that can't be made properly without it. Things that taste great because of it. Things that can display its tangy emulsifying powers.

VonKleist:
Hmm I dunno if this helps but I once made pancakes with coconut-milk and they turned out extra floofy and delicious.

Buttermilk is even creamier so they might get even better using it.


In fact I´m headed to the grocery store right now to buy some god damn buttermilk.

TRVA123:
http://www.pinkofperfection.com/2009/10/ultimate-buttermilk-recipe-repository/

cooking is uncharted water for me, but there are comments here about using the recipes.

pwhodges:
My wife uses buttermilk making muffins.  I'll look out the recipe later, if I remember.

bainidhe_dub:
We use it in cornbread.

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