Buttermilk powder
notbob
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
Lynn from Fargo Ografmorffig
> 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?
Kalmia
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.
Janet Bostwick
"Kalmia" <tween...@mypacks.net> wrote in message
news:bf71b69e-6078-4d1f...@j19g2000vbp.googlegroups.com...
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
notbob
> 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
notbob
> 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
Bob Muncie
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
Kalmia
> On 8-Oct-2009, Lynn from Fargo Ografmorffig <lynng...@i29.net> 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.
>
> 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.
Jean B.
> On 8-Oct-2009, notbob <not...@nothome.com> 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)?
>
> 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.
Janet Bostwick
"notbob" <not...@nothome.com> wrote in message
news:slrnhcs5i6...@myvai2.notbob.com...
Hmmpff! You know I was replying to the Saco powdered buttermilk user --
don't you??? No snippage, mea culpa.
Janet
brooklyn1
Most commercial kitchens/bakeries do this:
http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_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.
Janet Bostwick
"brooklyn1" <grave...@verizon.net> wrote in message
news:gcisc5933dd2ef2m5...@4ax.com...
> On Thu, 08 Oct 2009 14:08:23 -0400, "Jean B." <jb...@rcn.com> wrote:
>
>>l, not -l wrote:
>>> On 8-Oct-2009, notbob <not...@nothome.com> 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)?
>
> Most commercial kitchens/bakeries do this:
> http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_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
Wayne Boatwright
Actually, I have kept dairycase liquid buttermilk in the refrigerator for
months and still find it usable as a baking ingredient. After all, it's
already "spoiled". :-)
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
brooklyn1
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/ContentManager/index.cfm?Step=Display&ContentID=191
Janet Bostwick
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
Jean B.
> On 8-Oct-2009, "Jean B." <jb...@rcn.com> 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!
>
> 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.
Jean B.
given its origin, that Kate's would be real. So why then does it
say it is cultured? Odd.
--
Jean B.
Jean B.
--
Jean B.
brooklyn1
<nos...@nospam.net> wrote:
You'll just have to move to NY.
Gregory Morrow
> 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 cum...LOL...
;-O
--
Best
Greg
Omelet
<074bb9dd-2b19-4397...@f20g2000prn.googlegroups.com>,
aem <aem_...@yahoo.com> 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>
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Bob Terwilliger
> 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
Bob Terwilliger
> 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
Janet Bostwick
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:00c7b86d$0$29101$c3e...@news.astraweb.com...
Janet
Christine Dabney
<nos...@nospam.net> wrote:
>
>"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
>> 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
>
Christine
--
http://nightstirrings.blogspot.com
Serene Vannoy
> 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
Omelet
"Janet Bostwick" <nos...@nospam.net> wrote:
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.
Giusi
"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.
notbob
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
notbob
> 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
Janet Bostwick
"Christine Dabney" <arti...@ix.netcom.com> wrote in message
news:t0jtc5hv406tghloe...@4ax.com...
At least it would be for me. Somewhere between $6-9 for the cream vs. $1.68
for butter.
Janet
Janet Bostwick
"Serene Vannoy" <ser...@serenepages.org> wrote in message
news:7j813qF...@mid.individual.net...
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
Chemiker
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.
notbob
>
> 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
Bob Terwilliger
>>>> 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/tips-techniques/tip-make-butter-by-the-pound-in-a-kitchenaid-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
Bob Terwilliger
> 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
Janet Bostwick
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
Janet Bostwick
There have been times when my husband has lived on peanut butter for
extended periods.
Janet
Bob Terwilliger
>>> 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. :-)
Janet Bostwick
makes me have ups and downs. I just don't talk about it.
Janet
Bob Terwilliger
> 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
Omelet
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
> I have friends who suffer from fibromyalgia,
Have your friends look in to Trigger Point therapy...
Bob Terwilliger
>> I have friends who suffer from fibromyalgia,
>
> Have your friends look in to Trigger Point therapy...
Been there, done that, didn't work for either one. I know that it works for
some people. Also tried myofascial release, Bowen, chelated minerals, MSM,
and a host of other physical therapies and dietary supplements, but it
always comes back to their need for a rigorous adherence to a
carefully-coordinated regimen of prescribed medications and the need to
avoid almost all physical exertion.
Bob
Serene Vannoy
Not willing? Sure, I get that, and I don't think you should if you don't
want to. It's the "unable" that I take issue with.
Serene
Giusi
"notbob" ha scritto nel messaggio
I like it and it is much lower fat than many dressings. We cannot buy
buttermilk nor sour cream, and every effort has been a failure. I wouldn't
want to make a high fat version, anyway. It's only foreigners who eat salad
dressing, anyway. It just makes a change.
Omelet
"Janet Bostwick" <nos...@nospam.net> 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.
> Janet
Uncertainty will get anyone down. I understand! I think a lot of us
live with that nowadays. There is nothing worse than feeling out of
control of our lives...
<hugs>
Omelet
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
They might also try giving up cigarettes (if they smoke) and a
macrobiotic diet.
Avoiding physical activity is bad in a number of ways :-(
I feel at my best and the most pain free after a good gym workout.
As far as I know, I don't have fibro', but I do have a lot of trouble
with trigger point pain. I'm seeing a new massage therapist for it at
the moment. She's good, and affordable.
blake murphy
that makes you an odd duck here.
your pal,
blake
blake murphy
i'm completely on board with avoiding physical exertion. do i have to be
sick first?
your pal,
blake
blake murphy
> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
> news:0088ea04$0$30079$c3e...@news.astraweb.com...
>>
>> 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
i understand completely. yes, you *can* make your own chili oil, or even
soy sauce - but jeez, why? (note that i'm not talking about the many items
that are markedly better home-made.)
bitching about the non-availability of certain items seems a long-standing
topic in this group.
your pal,
blake
Felice
"blake murphy" <blakepm...@verizon.net> wrote in message
news:1k096ssajyvpv$.m6j5rdsxg63t$.dlg@40tude.net...
Absolutely not. I'm in very good health and I attribute it to avoiding any
unnecessary physical exertion. Old adage: no one ever died from falling out
of a comfortable chair.
Felice
Melba's Jammin'
"Janet Bostwick" <nos...@nospam.net> wrote:
> You are able to get real buttermilk? I'm envious -- does it have the little
> bits of butter in it? Lucky!!!
> Janet
"Real buttermilk" isn't sour, either, unless the cream was sour when
you started churning it for butter..
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>
Janet Bostwick
"Omelet" <ompo...@gmail.com> wrote in message
news:ompomelet-E392E...@news-wc.giganews.com...
snip>
> Uncertainty will get anyone down. I understand! I think a lot of us
> live with that nowadays. There is nothing worse than feeling out of
> control of our lives...
>
> <hugs>
> --
> Peace! Om
>
Janet
Bob Muncie
I tried to send an email, but you know how successful I'd be with that.. :-)
Just wanted to express that I thank you for reminding me I should be
thankful for what I do have.
Thank-You, and I wish you well,
Bob