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Posted: 11/4/2009 8:43 PM

#295345

	Beutelratte

	Member

Total Posts:47
Last Post:11/5/2009
Member Since:9/1/2006

Subject: What do do with fresh - not cultured - buttermilk?

Hi all,

On a whim tonight, I made butter from the recipe at
http://www.nytimes.com/2007/07/01/magazin e/01food-t.html
I made this once before, and the butter is amazing! But what can I do with the fresh, un-cultured buttermilk? The last time I made the butter, I tried the Chilled English Pea-Mint Soup from the accompanying recipe with the (uncultured) buttermilk, but I really didn't like it. The soup seemed dense and missing something, which was probably the "tang" of cultured buttermilk. I'd swear the recipe was developed for cultured buttermilk but that wasn't mentioned anywhere.

So here I am with about 2 cups of fresh buttermilk. Any suggestions of what I can do with it before it goes bad?

Thanks!
B.
[Edited on 11/4/2009]
[Edited on 11/4/2009]

Posted: 11/4/2009 8:52 PM

#295346

	uninvited*guest

	Member

Total Posts:142
Last Post:11/19/2009
Member Since:9/24/2007

Personally, I use fresh buttermilk in the making of breads, biscuits, cornbreads and the like. As it is thinner than the cultured stuff, sometimes you will have to adjust your recipe slightly by adding a little less buttermilk, or a few extra tablespoons of flour.

Posted: 11/4/2009 8:59 PM

#295347

	Beutelratte

	Member

Total Posts:47
Last Post:11/5/2009
Member Since:9/1/2006

I thought that part of the reaction in fresh biscuits and quick-breads / cornbread was the acidity of the cultured buttermilk. Or am I wrong about that? If you don't have the acidity of the cultures, do you add something to make up for it?

Posted: 11/5/2009 5:50 AM

#295362

	la peca

	Member

Total Posts:3058
Last Post:11/20/2009
Member Since:1/29/2004

Sorry I can't help on what to do with the fresh b-milk, but i'm excited to try the recipe!! What do you think of the butter?? Is it worth the effort?

Posted: 11/5/2009 6:48 AM

#295371

	tim

	Member

Total Posts:5328
Last Post:11/20/2009
Member Since:6/27/2003

Hi,

You will make a better quality of butter if you begin with organic heavy cream without any stabilizers.

Many ultra-pasteurized creams add carrageenan, even that organic creams.

Tim

Posted: 11/5/2009 8:43 AM

#295387

	Beutelratte

	Member

Total Posts:47
Last Post:11/5/2009
Member Since:9/1/2006

The ultra-pasteurized heavy cream that I get at the grocery store does add carrageenan (hadn't noticed that until you mentioned it), but it makes absolutely delicious butter. Somehow tastes better than ordinary unsalted butter. Next time I see cream without carrageenan, I'll try that. Only takes about 20 minutes total using the KitchenAid, so it's definitely worth the effort to me!

Posted: 11/5/2009 1:12 PM

#295410

	uninvited*guest

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Total Posts:142
Last Post:11/19/2009
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Posted by: Beutelratte
I thought that part of the reaction in fresh biscuits and quick-breads / cornbread was the acidity of the cultured buttermilk. Or am I wrong about that? If you don't have the acidity of the cultures, do you add something to make up for it?

I have never had any problems. The rise is usually fine, but they don't brown as well being less acidic. This doesn't bother me, but a few drops of lemon can remedy that.

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