Re: Saturday Night Supper? 12/07/2024

Jill McQuown wrote:

On 12/10/2024 5:03 PM, Carol wrote:

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.
 

The times I've used that age-old faux buttermilk "hack" was when I
was baking a skillet of cornbread or cornbread muffins or cornsticks.
I rarely have buttermilk on hand. If it turned out tasting like lemon
or vinegar I'd say you added too much of either one.  I have,
sometimes, used buttermilk powder added to the dry ingredients.  I
don't bake a lot of bread but any of those methods work when it comes
to baking cornbread.
 
Jill

Possibly Jill, I used a bad recipe for it?  Not sure, I looked up
several and they agreed.  Also it's faint but might be cornbread masks
it?