Re: Saturday Night Supper? 12/07/2024

D wrote:
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On Mon, 9 Dec 2024, Carol wrote:
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Jill McQuown wrote:
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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?).

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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.
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Jill

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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.
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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?

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