Re: Saturday Night Supper? 12/07/2024

D wrote:

 
 
On Mon, 9 Dec 2024, Carol wrote:
 

Jill McQuown wrote:
 

On 12/9/2024 10:31 AM, Carol wrote:

Ypu probably do have buttermilk as it's a leftover from making
butter.  It may be under another name though.  It's cultured
here (lightly fermented?).

 
A time-tested method way to make a quick buttermilk substitute is
to add 1 Tbs. of white vinegar or lemon juice to 1 c. of regular
milk.  Stir and let it stand until slightly thickened.
 
Jill

 
Yes but it's not very good in breads.  Tastes 'off' to me.  He'd be
better off with powdered buttermilk (I keep it as a backup and it's
not bad in a pinch.
 

 
Hmm, I wonder if I might dilute the sourmilk instead? The combo milk
+ acid would take it closer to the sour milk I can buy in stores, but
the sourmilk might be a bit too thick, so maybe slightly diluted
sourmilk might be the way to go?

Might be!  The buttermilk I get is thicker  The powdered type is
thinner but tastes right.  Try taste testing it?  It's not hugely sour.

Jill mentioned the 2 hacks lemon or vinegar, but I find both just taste
like lemon or vinegar.  In a pinch, just use regular milk for the bread
and forget about buttermilk (grin), but I think your 'sour milk' is apt
to be it.

Look at the recipe.  Does it use more combined liquid that regular
breads do?  Thats it.

My standard recipes use 1.5 cups liquid (water and/or milk) to 4 cups
flour.  Butter milk ones use 1 2/3 cup liquid to 4 cups flour.  It's
got more milk solids in it I think, so a little more is used to make up
for it.