Homemade Buttermilk

Homemade Buttermilk

Patricia from London asks:

“Thank you very much for your helpful website, It is nice to have different recipes to cook easy and wonderful prasadam. I saw in different recipes the use of buttermilk and I would like to know how can I make it at home. Thank you very much.”

My reply: “Here’s the recipe from my first cookbook, ‘Great Vegetarian Dishes’.

Cultured Buttermilk

Cultured buttermilk is prepared in the same manner as yogurt by inoculating milk with a special culture and allowing it to grow under certain conditions.

However, the type and the amount of culture, and the temperature conditions, differ from yogurt production. Buttermilk requires twice as much culture as yogurt; it must be incubated for up to 2 – 3 times as long and at a considerably lower temperature.

For these reasons, it is best to use an electric yogurt maker or a thermos when making buttermilk. Buttermilk has a milder taste than yogurt and is lower in calories because it is produced from skim- or low-fat milk.

SETTING TIME: 8 – 16 hours

4 cups (1 litre) fresh skim or low-fat milk
3/4 cup (185 ml) commercial cultured buttermilk
2/3 cup (165 ml) skim- or full-fat milk powder

Heat the milk over moderate heat in a heavy-bottomed 2-litre/quart pan, stirring constantly. Don’t boil the milk; just heat it until it reaches 42°C/108°F. Remove from the heat.

Blend the buttermilk and milk powder in a blender or food processor until smooth.

Whisk the warm milk with the buttermilk and milk powder, until smooth. Immediately pour the mixture into an electric yogurt machine or wide-mouthed thermos and cover loosely.

Wrap the container in a thick towel or blanket and set aside at a temperature of about 26°C/80°F for between 8 and 16 hours or until it sets.

Note: Buttermilk can be refrigerated for up to 1 week.
Posted by Kurma on 22/6/07; 8:08:47 AM

Life and Travel

Facebook Auto Publish Powered By : XYZScripts.com