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Recipes Using Buttermilk
many pancake and quick bread recipes call for buttermilk
including some of my favorites. But the problem is is that I
don't use it fast enough. It is supposed to be used within
two weeks and I always have old buttermilk that I have to
pour down the drain. My friend suggested that I make sour
milk with vinegar or lemon juice but that doesn't have the
same rich taste as buttermilk as they don't seem to rise as
(Note: The acid in buttermilk reacts with baking soda to
make things rise. A
tablespoon of vinegar or lemon juice may
not be enough acid.
Sour Milk Recipe: Place a Tablespoon of white vinegar or
lemon juice in a liquid measuring cup. Add enough milk to
bring the liquid up to the one-cup line. Let stand for five
minutes. Then, use as much as your recipe calls for.
One of my friends suggested freezing leftover buttermilk.
Buttermilk can be frozen for up the three months. I froze
mine in an ice tray and then put the cubes in a freezer bag.
Found when it thaws it tends to separate and had to be mixed
well with other ingredients for it to work.
Another friend suggested powdered buttermilk. After trying
several brands I found the best one was from The Prepared
Pantry. It had the richest flavor and was so convenient and
there was no waste. It doesn't have to be stored in the
refrigerator. It costs less than fresh buttermilk and there
is no waste. In today's economical times it is necessary to
save where one can.
(The buttermilk does not have to be mixed separately. I just
add the powder with my flour and the water with the my other
liquids and let it mix in the batter.
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