Re: Saturday Night Supper? 12/07/2024

On 12/11/2024 4:14 PM, Carol wrote:

Jill McQuown wrote:
 

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

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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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.
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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?

I have no idea since I never actually made any other bread that called for buttermilk.  Just batter breads, which is what cornbread is.  I wouldn't use it in yeast breads that require kneading, rising and punching down dough.
Jill