Substitutes for buttermilk in Italy?
ViLco
try to ask what can I use as a substitute for buttermilk here in Italy.
From what I heard on another NG it's cultured skim milk, or 1% fat milk,
obtained by acidification of said milk.
Is there something in Italy which gets close to that? What?
--
Vilco
Think pink, drink ros�
Giusi
"ViLco" ha scritto nel messaggio
> Many regulars here have been to italy, and Giusi is living here too, so
> I'll > try to ask what can I use as a substitute for buttermilk here in
> Italy.
> From what I heard on another NG it's cultured skim milk, or 1% fat milk, >
Nothing is just right, Vilco. I either sour milk using lemon juice or
vinegar which at least provides the acid some recipes need, or I use kaffir
from the Lebanese butcher. I have a friend in Calabria who uses siero di
latte and says that's the right thing, but since we don't have that here I
can't back her up.
I brought back some powdered buttermilk but in the humidity of Umbria it
bacame one block before I had used it twice. It at least had the flavor if
not the consistency.
Nathalie Chiva
wrote:
You can't find "latticello"? I seem to remember having seen it in an
Italian supermarket somewhere. In Switzerland you can find it in
almost every Migros (but I take it you're not close to the Swiss
border).
Look here: http://it.wikipedia.org/wiki/Latticello
They say you can sub a half-milk, half-yogurt mixture for it. And if
you have a Kebab vendor near you, ask him if he sells Ayran. Same
thing.
Nathalie in Switzerland
Giusi
"Nathalie Chiva" <Nathaliedotchivaatgmail.remove.com> ha scritto nel
messaggio
"ViLco" > wrote:
>
>>Many regulars here have been to italy, and Giusi is living here too, so
>>I'll >>try to ask what can I use as a substitute for buttermilk here in
>>Italy.
> You can't find "latticello"? I seem to remember having seen it in an>
> Italian supermarket somewhere. In Switzerland you can find it in> almost
> every Migros (but I take it you're not close to the Swiss> border).
> Look here: http://it.wikipedia.org/wiki/Latticello
> They say you can sub a half-milk, half-yogurt mixture for it. And if> you
> have a Kebab vendor near you, ask him if he sells Ayran. Same> thing.
>
> Nathalie in Switzerland
We are both far from Switzerland, I even farther than Vilco. None of the
above here, but I can tell you half milk andf half yogurt tastes nothing
like buttermilk. Greek yogurt resembles sour cream, but sour cream doesn't
resemble buttermilk, either.
Jean B.
--
Jean B.
ViLco
> Nothing is just right, Vilco. I either sour milk using lemon juice or
> vinegar which at least provides the acid some recipes need, or I use
> kaffir from the Lebanese butcher. I have a friend in Calabria who
> uses siero di latte and says that's the right thing, but since we
> don't have that here I can't back her up.
I gooled around and found many articles talking about "siero di latte" and
"latticello", looks like there's thousands of ways to make "the real
buttermilk", LOL
But it looks like one can find a kind of "latticello" in NaturaSi shops.
I'll check the one near me this weekend.
gloria.p
The standard substitution often mentioned in recipes in the U.S.
is a teaspoon of vinegar or lemon juice to a cup of milk.
gloria p
Lou Decruss
wrote:
He's wanting it for ranch dressing so in that case I'd use lemon
juice. I believe you're also supposed to let it sit for awhile.
Lou
Steve Pope
Is there kefir d'acqua that is unsweetened and unflavored?
Steve
jmcquown
news:hf66ph$cfk$2...@news.eternal-september.org...
Yes, that works. I don't often have buttermilk on hand so when a recipe
calls for a small amount of buttermilk I just add lemon juice or white
vinegar to milk. It "curdles" the milk, so to speak. My dad loved to drink
buttermilk... to me it's like drinking thick vinegar. Yech! Buttermilk
does have its place in cooking :) There is also Saco buttermilk powder for
baking. I don't know about finding that in Italy, though.
Jill
Ran�e at Arabian Knits
"ViLco" <Vi...@ViLco.invalid> wrote:
The only substitute I can think of is milk with lemon juice. If you
want cultured buttermilk, I think you can order the culture online and
it is easy to make and you can keep making it by topping up with more
milk. If you are looking for actual buttermilk that is the leftover of
making butter, clabber your cream and make butter and use the leftovers.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
ViLco
>> The standard substitution often mentioned in recipes in the U.S.
>> is a teaspoon of vinegar or lemon juice to a cup of milk.
> He's wanting it for ranch dressing so in that case I'd use lemon
> juice. I believe you're also supposed to let it sit for awhile.
Thanks for claryfying that, I didn't mention it here.
It looks like it should rest not so long, people say to prepare it in
advance of starting the recipe calling for buttermilk.
Let's say an hour can do, am I right?
As for the amount of lemon juice: I found ppl talking about 1.5 tablespoons
of lemon juice in a cup of milk, is that OK?
Someone also says to heat the milk to lukewarm or a tad more, to help
curdling.
I'll try along these lines, if no other hints arrive.
Steve Pope
>As for the amount of lemon juice: I found ppl talking about 1.5 tablespoons
>of lemon juice in a cup of milk, is that OK?
>
>Someone also says to heat the milk to lukewarm or a tad more, to help
>curdling.
>
>I'll try along these lines, if no other hints arrive.
If you do the above, the milk will separate into curds and whey.
At the same time, it will never have fermented like buttermilk has.
I'm not sure this is what you want, for buttermilk salad dressing.
Plain yogurt would work a little better, I would think.
Steve
ViLco
> If you do the above, the milk will separate into curds and whey.
> At the same time, it will never have fermented like buttermilk has.
> I'm not sure this is what you want, for buttermilk salad dressing.
Is buttermilk fermented? From what I read it's just curdled with acid, as in
some eastern and middle eastern cheeses.
> Plain yogurt would work a little better, I would think.
I'm keeping greek yogurt in consideration.
Ran�e at Arabian Knits
"ViLco" <Vi...@ViLco.invalid> wrote:
> Steve Pope wrote:
>
> > If you do the above, the milk will separate into curds and whey.
> > At the same time, it will never have fermented like buttermilk has.
> > I'm not sure this is what you want, for buttermilk salad dressing.
>
> Is buttermilk fermented? From what I read it's just curdled with acid, as in
> some eastern and middle eastern cheeses.
Buttermilk as is bought in most grocery stores is cultured. Its
substitutes are curdled with acid.
Ace_racer
I am not too sure