Buttermilk

[Sherry1]

What is buttermilk and can I use something else in recipes?
Please don't tell me some shops stock it as I'm stuck in Folkestone and nobody here has it :0(
Many thanks
Sherry x

[$~Jeep~$]

Hi Sherry1

Quite a few shops sell it as Breakfast Milk (same thing)

Its what used to be at the top of the bottle of milk in the good ol' days - used to be a fight at breakfast as to who got there first to pour on top of cereals!!

[$~Jeep~$]

Should have added that generally it is better to use it when called for because it is richer than ordinary milk.

You can cheat by using single cream (or even a little double) and mixing with milk!!

[Sherry1]

Ohhhh many thanks Jeep
We have Jersey milk in our supermarket with the creamy top so I guess that will do
Sherry x

[jiggy-gb]

Jeep, are you thinking of gold top? Buttermilk is the liquid left after butter has been churned and has a very peculiar taste. It's generally used in baking (scones in particular) and sauces. If i make my own butter i put the resulting buttermilk in curry sauces to tame the fire a bit. I grow my own chillies and sometimes they get a bit fiery!

[Sherry1]

Oh does that mean that jersey milk won't be a good substitute Jiggy-gb?

[nickmo]

Hi sez1 - recipe for a replacement:

MOCK BUTTERMILK
Try this as a lower-fat alternative to buttermilk or when you don't have buttermilk on hand.

1 tablespoon lemon juice or 1 tablespoon vinegar
1 cup milk

To make 1 cup of mock buttermilk, place 1 tablespoon lemon juice or 1 tablespoon vinegar (white vinegar makes a whiter product) in a standard measuring cup. Fill to the 1 cup mark with milk (use skim milk for lower fat). Mock buttermilk is equal in acidity to buttermilk, and can be used with complete satisfaction in any of your favorite recipes calling for buttermilk.

1 cup is 235ml, or just a bit over 8 fl.oz. (Recipe from Recipelink site by the way.)

It is the acidity that is the key to buttermilk, which is why its used in US pancakes/biscuit mix (like a scone, served at breakfast - not the cookie) etc.

[jiggy-gb]

What is it you're making Sherry? I think that might be a bit too rich, though it depends on your recipe. You could always just buy yourself some single cream, pour it into a jar with a tight, screw on lid and shake vigourously for a while, you'll end up with a lovely pat of homemade butter and the buttermilk!

[jiggy-gb]

That's a great alternative nickmo!

[nickmo]

Hi Jiggy - thought it would be useful to put the recipe on rather than judst a link. Glad its of use.

Basically buttermilk is whey. Once upon a time you could actually get his, but hardly about now other than as supplements in the health food shops. Cor, I remember whrn these were all fields, ooooooh , aren't police getting young? Have you seen her t ....sorry , off on a tangent there.

Have a peachy weekend. . . .

[jiggy-gb]

And you nickmo :o)

[bendigedig]

hi nickmo - do you mind me asking what do you do for a living? every time i see your answers they are very detailed and interesting - it keeps bugging me, you remind me of a lecturer i had in catering college!!!

[Sherry1]

Thank you one and all
I used your recipe last night to make scones Nickmo and they were fab
Sherry x

[Snowy Owl]

Buttermilk is usually available from the larger branches of Tesco and most Waitrose stores. Location in the store varies, but either with the yogurts or the longlife creams. Great for making soda bread if you fancy a non yeast bread.

[nickmo]

HI sherry1 - glad they were ok! I'm on a waffle making mission myself at the moment - call it a craving but as I have absolutely no other vices. . . . . .

And hi to bendigedig - I can absolutly assure you the lecturer was not me. what do I do? - I make crisps at The Crisp Hut which is a moblie unit at farmers' markets, events, fairs etc. and recently set up a consumer magazine called FreeRange for the UK covering local shopping, artisan producers, farmers' markets and recipes etc. Have a look at http://www.freerangemag.co.uk for info if you fancy. And if you fancy an investment in a growing business - let me know. . . . !

I also wrote the 'Scottish Farmers' Market Cookbook' - and do occasional articles for magazines on food and producers issues as I am with the Board of the Scottish Association of Farmers' Markets, and just like nagging people about enjoying proper food.

Got to keep busy - bored without work , so what do you do - is it with food still?

[Sherry1]

WOW Nickmo we are lucky to have you
Many thanks for all your help
Sherry x

[bendigedig]

im a front of house manager in a hotel - couldnt cope with the heat in a kitchen (or the chefs!!) most of my friends are chefs so im still really interested in cooking!