| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 4117.1 | | YASHAR::RONNIEB | Debt Free! Thank You, Jesus! | Fri Oct 25 1996 15:20 | 12 |
| 4117.2 | Searching | NETCAD::DREYER | I need a vacation!! | Mon Oct 28 1996 07:54 | 9 |
| 4117.3 | thank you, Altavista | NUBOAT::HEBERT | Captain Bligh | Mon Oct 28 1996 12:55 | 51 |
| 4117.4 | <GROAN> Back to the drawing board! | MKOTS3::DEXTER | | Wed Oct 30 1996 12:28 | 8 |
| 4117.5 | Scottish Buttermilk Bread | NEWVAX::LAURENT | Hal Laurent @ COP | Wed Oct 30 1996 13:26 | 44 |
| 4117.6 | What does the buttermilk do? | BSS::KELLY_NA | | Tue Feb 18 1997 14:12 | 7 |
| Hi there,
What does the buttermilk actually do for the recipe? I don't actually
like buttermilk but if it makes the bread moister, etc. would gladly
give it a try.
-Nancy
|
| 4117.7 | | NEWVAX::LAURENT | Hal Laurent @ COP | Wed Feb 19 1997 10:13 | 12 |
| re: .6
> What does the buttermilk actually do for the recipe? I don't actually
> like buttermilk but if it makes the bread moister, etc. would gladly
> give it a try.
It reacts with the baking soda to make the bread rise. I assume it also
will add a bit of tang to the finished product. I don't care to drink
buttermilk, either, but often find it useful in cooking (it's really great
for marinating chicken before frying, for example).
-Hal
|
| 4117.8 | faking buttermilk | WRKSYS::RICHARDSON | | Wed Feb 19 1997 12:57 | 5 |
| I don't use much buttermilk. So if I need some for a recipe, I often
just add lemon juice to regular milk and use that. You just need the
acid content. Real buttermilk tastes somewhat better, though.
/Charlotte
|
| 4117.9 | | NEWVAX::LAURENT | Hal Laurent @ COP | Wed Feb 19 1997 13:01 | 10 |
| re:
> I don't use much buttermilk. So if I need some for a recipe, I often
> just add lemon juice to regular milk and use that. You just need the
> acid content. Real buttermilk tastes somewhat better, though.
What I've always wondered is: how can you tell if your buttermilk
has gone bad? :-)
-Hal
|
| 4117.10 | leftover buttermilk goes bad | WRKSYS::RICHARDSON | | Wed Feb 19 1997 13:04 | 8 |
| Believe me, you won't have any question about it if your buttermilk has
gone bad! Phew!* And this is what usually happens to me if I buy a
quart of buttermilk, since few recipes use very much of it. I wish the
stuff were sold by the half-pint.
/CHarlotte
*It smells bad, it gets thick and lumpy...you can't miss it.
|
| 4117.11 | | CSC32::M_EVANS | be the village | Wed Feb 19 1997 14:04 | 7 |
| Charlotte,
Have you tried using the powdered buttermilk? I often use plain yogurt
instead of buttermilk. It sets better with my digestion. I add water
to it to get the thickness right.
meg
|
| 4117.12 | | SUBSYS::ARMSTRONG | sort of cast in concrete | Wed Feb 19 1997 14:38 | 4 |
| Or try making your own - regular milk and either vinegar or lemon
juice.
~B
|
| 4117.13 | | NEWVAX::LAURENT | Hal Laurent @ COP | Wed Feb 19 1997 16:18 | 7 |
| re: .10
> *It smells bad, it gets thick and lumpy...you can't miss it.
It seems an awful lot like that when it's brand new to me. :-)
-Hal
|
| 4117.14 | freeze buttermilk? | ORION::chayna.zko.dec.com::tamara::eppes | Nina Eppes | Wed Feb 19 1997 17:39 | 6 |
| RE leftover buttermilk - you can freeze it, n'est-ce pas? I remember
my grandmother and my mother freezing buttermilk in 1/2 cup or 1 cup
portions, since they used it pretty much only in my grandmother's doughnut
recipe.
- Nina
|
| 4117.15 | Another vote for the powdered buttermilk | MROA::WHITMORE | | Thu Feb 20 1997 10:05 | 10 |
| Many supermarkets now carry the powdered buttermilk in those round fat
cans with a plastic lid. The brand I see has a moustache'd guy in a
hat on the label. *Where* they're located is a bit tricky, I've found
them near the evaporated/condensed milk cans, in the baking section,
even in the dairy case...
I only use it for recipes, and it works fine for me - I hate having to
buy a quart of something when you know you only need 2 tbs.
dana
|
| 4117.16 | Saco Brand | STOWOA::ELLIS_D | | Thu Feb 20 1997 15:46 | 2 |
| it's SACO Brand Cultured Buttermilk
|