Search Results for '("C'

[wonky]

BakerAunt...you know me well don't you. BTW...are you using the recipe from the BC (for the grape nuts bread) that was posted by the lady with the dachshunds? I feel so bad that I don't remember her name. She posted often, both about her dog's and baking.

[rottiedogs]

Making your own Buttermilk - my original post..
Cook27
Seems to be a very popular topic and worth repeating. Glad so many are using my method.
"I seldom buy buttermilk. I move it to a glass bottle. When the bottle gets down to about one-third left, add milk to fill to the top. I leave it out on the counter until it warms a bit, probably a couple of hours. That's when the buttermilk culture starts to work and converts to a full container of buttermilk.
I have not bought buttermilk in almost 6 months. Occasionally, I forget to top it up and I have none left to use as a starter and need to purchase a new litre.
Powdered buttermilk does not seem to work the same."
With our bitterly cold Canadian weather over the past week, I have had enjoyed staying at home and doing what I like best.. baking.
Enjoy your new found source of "perpetual buttermilk".
badge posted by: Cook27 on January 30, 2013 at 12:49 pm in General discussions
tags: making buttermilk
share on: Twitter, Facebook
Reply
Subscribe to: This post
REPLIES TO THIS DISCUSSION
Save
Select your preferred way to display the comments and click "Save" to activate your changes.
reply by: swirth on November 27, 2013 at 2:28 pm
swirth
For most of my baking life, I've used buttermilk for any water, milk or juice (any liquids called for except oil) in recipes and I've read that you can add 1/4 tsp.baking soda if you want for the buttermilk. Usually, I don't do that because so many of these recipes have baking powder and baking powder is part baking soda, hence there is enough baking soda in the baking powder to suffice for the buttermilk. You can always just add the 1/4 tsp. baking soda if it makes you feel better about doing so.
REPLY TO THIS COMMENT
reply by: dachshundlady on November 27, 2013 at 2:16 pm
dachshundlady
But if you sub buttermilk in quick breads, do you have to put in some baking soda?
REPLY TO THIS COMMENT
reply by: HerBoudoir on November 27, 2013 at 8:26 am
HerBoudoir
If you don't want to leave the buttermilk out, you can just put it right back in the fridge after you top it off - just give it extra time in the fridge to do it's thing. I topped mine off on Monday, put it straight back in the fridge and it's fine to use today. If I knew I'd wanted to use it within 24 hours, I'd leave it out for a few hours. The bacteria will go to work when chilled - they're just slower at their jobs 🙂
As far as what to use it for....yep, just about everything. My standard white bread recipe is a buttermilk honey bread, and I make that at least once a week with either a cup + a tablespoon or 1 1/2 cups of buttermilk, depending on how large a loaf I want to make. Just about any baking recipe that calls for water or milk gets subbed for buttermilk - it's fantastic in any kind of cake or bread.
The other bonus of using buttermilk in baked goods is that it seems to increase the shelf life for a couple days. I'm making bread today so that when we come back with leftover turkey and pork roast on Friday, we can make sandwiches - I know that bread will be absolutely fine through the weekend. If it were a water-based bread, I wouldn't trust it to be fresh that long.
REPLY TO THIS COMMENT
reply by: kaf-sub-rius on November 27, 2013 at 8:15 am
kaf-sub-rius
Thanks for the details. We're going to start one up tonight. This will save us a few dollars every week!
REPLY TO THIS COMMENT
reply by: Joan~Ga girl on November 26, 2013 at 2:55 pm
Joan~Ga girl
Yes refrigerate it after you let it set out a little .
REPLY TO THIS COMMENT
reply by: kaf-sub-rius on November 26, 2013 at 10:10 am
kaf-sub-rius
This is a great idea. I'm sure it will save us some money. One question. After the milk/buttermilk is out for a few hours do you put it back into the fridge to store it?
REPLY TO THIS COMMENT
reply by: Joan~Ga girl on November 26, 2013 at 9:38 am
Joan~Ga girl
Thank you for the tip on making the buttermilk.I use buttermilk a lot with biscuits,pancakes,corn bread,etc.I have made buttermilk in a pinch before with vinegar but this is so much better.I will definitely keep my buttermilk topped off when it gets low.Thanks again,I was weary about it but it works like a charm.Thanks,Joan
REPLY TO THIS COMMENT
reply by: Joan~Ga girl on November 26, 2013 at 9:38 am
Joan~Ga girl
Thank you for the tip on making the buttermilk.I use buttermilk a lot with biscuits,pancakes,corn bread,etc.I have made buttermilk in a pinch before with vinegar but this is so much better.I will definitely keep my buttermilk topped off when it gets low.Thanks again,I was weary about it but it works like a charm.Thanks,Joan
REPLY TO THIS COMMENT
reply by: Joan~Ga girl on November 26, 2013 at 9:38 am
Joan~Ga girl
Thank you for the tip on making the buttermilk.I use buttermilk a lot with biscuits,pancakes,corn bread,etc.I have made buttermilk in a pinch before with vinegar but this is so much better.I will definitely keep my buttermilk topped off when it gets low.Thanks again,I was weary about it but it works like a charm.Thanks,Joan
REPLY TO THIS COMMENT
reply by: Joan~Ga girl on November 26, 2013 at 9:38 am
Joan~Ga girl
Thank you for the tip on making the buttermilk.I use buttermilk a lot with biscuits,pancakes,corn bread,etc.I have made buttermilk in a pinch before with vinegar but this is so much better.I will definitely keep my buttermilk topped off when it gets low.Thanks again,I was weary about it but it works like a charm.Thanks,Joan
REPLY TO THIS COMMENT
reply by: Joan~Ga girl on November 26, 2013 at 9:38 am
Joan~Ga girl
Thank you for the tip on making the buttermilk.I use buttermilk a lot with biscuits,pancakes,corn bread,etc.I have made buttermilk in a pinch before with vinegar but this is so much better.I will definitely keep my buttermilk topped off when it gets low.Thanks again,I was weary about it but it works like a charm.Thanks,Joan
REPLY TO THIS COMMENT
reply by: Joan~Ga girl on November 26, 2013 at 9:38 am
Joan~Ga girl
Thank you for the tip on making the buttermilk.I use buttermilk a lot with biscuits,pancakes,corn bread,etc.I have made buttermilk in a pinch before with vinegar but this is so much better.I will definitely keep my buttermilk topped off when it gets low.Thanks again,I was weary about it but it works like a charm.Thanks,Joan
REPLY TO THIS COMMENT
reply by: Joan~Ga girl on November 26, 2013 at 9:38 am
Joan~Ga girl
Thank you for the tip on making the buttermilk.I use buttermilk a lot with biscuits,pancakes,corn bread,etc.I have made buttermilk in a pinch before with vinegar but this is so much better.I will definitely keep my buttermilk topped off when it gets low.Thanks again,I was weary about it but it works like a charm.Thanks,Joan
REPLY TO THIS COMMENT
reply by: Cook27 on February 01, 2013 at 1:36 am
Cook27
I use buttermilk in all my cakes, biscuits, cobblers when the recipe uses a biscuit or cake type batter over the fruit. It makes the cake so tender and moist.
I live in a small town between Toronto and Ottawa and fifteen minutes north of the Bay of Quinte which is part of Lake Ontario.
I believe there are many Canadians on the site but guess we're shy about "speaking up."
Let's hear from members from Canada and particularly Ontario.
Good luck...you'll soon be using buttermilk regularly.
By the way, a Weight Watcher told me buttermilk is made with skim milk...bonus!
I have a sister who lives in Gananoque in The Thousand Islands and she need to have an answer to a baking question. I suggested she call KAF Bakers. She was overwhelmed with their friendliness and she said they provided her with the info. she needed and as a bonus she spent some time discussing several topics. There are very few companies with a reputation for being very helpful. Service seems to be a forgotten skill.
Keep up the good work!
REPLY TO THIS COMMENT
reply by: Mrs Cindy on January 31, 2013 at 9:38 pm
Mrs Cindy
Keri, quite some time ago swirth posted that she uses buttermilk in everything. After some questioning, it turns out she does exactly that! Every baked goodie she makes, she subs buttermilk for the liquid, be it milk or water. She said she found it made the baked goods moist in the beginning and stay moist for longer.
So, trusting swirth, I started doing the same thing. She was right. There is a wonderful, subtle, flavor change. It deepens the flavor, but it is the moistness that is the biggest difference. Everything I bake, now, has real buttermilk. The buttermilk powder doesn't do the same thing. When I look through a new recipe, the first thing I do is look to where I'm going to change the liquids to buttermilk.
And now with cook27's tip about making your own buttermilk, I never run out and never have to ditch a recipe because I don't have any buttermilk.
Try it. I think you will be pleasantly surprised.
~Cindy
REPLY TO THIS COMMENT
reply by: Antilope on January 31, 2013 at 3:43 pm
Antilope
The first time I tried to make buttermilk, I put it in my yogurt maker. It turns out this is too hot for buttermilk and it curdled and separated. Now I make buttermilk at room temperature.
REPLY TO THIS COMMENT
reply by: KAF_Keri on January 31, 2013 at 3:39 pm
KAF_Keri
I love this tip. What kind of food do you use buttermilk in? I've bought it a few times for very specific recipes but when it comes to baking or cooking in general it's not something that comes right to mind. Do you substitute regular milk for buttermilk often?
Are you in Ontario? I grew up near Montreal. Nice to see another Canadian on here! 🙂
~Keri @ KAF
REPLY TO THIS COMMENT
reply by: Cook27 on January 31, 2013 at 3:03 pm
Cook27
You're welcome! That' what "friends" are for!
Love this site...nothing like King Arthur in Canada so I make a trip to Watertown occasionally and stock up on flour. Ordering by mail is far too costly!
REPLY TO THIS COMMENT
reply by: Mrs Cindy on January 30, 2013 at 4:00 pm
Mrs Cindy
Cook27, I can't thank you enough for this utterly brilliant time and money saving tip. Since swirth converted me to using buttermilk in all my baked goods, it was becoming a chore to always have buttermilk available. You have ridden in on a white horse and saved the day!
I found a pair of old fashioned glass milk bottles at Home Goods. One even said Buttermilk on the side. I use an upside-down cupcake liner for a cover (secured with a rubberband) and I always have perfectly fresh buttermilk.
This, along with Zen's Pie Crust Mix, are my most favorite tips of 2012! They made my year!!
Thank you, thank you, thank you!
~Cindy
REPLY TO THIS COMMENT
reply by: cwcdesign on January 30, 2013 at 3:08 pm
cwcdesign
Bookmarking to add to my page

[wonky]

Gina, Mike and all who responded to the buttermilk question. I had remembered also on the BC, that we had that discussion re: making your own buttermilk. As I started reading this thread I can see others also remembered it. Just this small discussion made me yearn for the BC. Mike, you started this site, and those of us here are very grateful.

Gina...I was just thinking of you a few days ago, and was going to ask here if anyone had heard from you. I am thrilled to see you post here, feels like old times. How are you dear lady? I (we) have missed you, and so glad you are here. I have thought of you many times actually, especially with the reports of the terrible fires, and mudslides that Californians have had to endure. Hopefully you escaped the carnage, and are well. Hope you will post often, as you always had such good comments on the BC.

[wonky]

I had previously said I wasn't going to bake this week, then I said I would probably be back in the kitchen on Wednesday...well, I didn't make it to Wednesday...as I spent a couple of hours baking today. I had printed a recipe I found on Just A Pinch, and decided to try it today. It is called "The Best Sweet Yeast Dough I Have Ever Found"...by Kathie Carr. I am so glad I decided to try it. It lives up to the name. This is a enriched dough, quite sweet, (which could be adjusted according to taste) and is very flavorful, tender, and just wonderful. Of course, I can never leave well enough alone, as I added 3 cups of pomegranate infused cranberries (I doubled the recipe) We had them as dinner rolls, and they were AWESOME. Would be even more special, if you wanted to use them as a sweet roll, if frosted lightly with a cream cheese icing. Can't say enough about them. Will use this recipe over and over.

A had mentioned that I was making pizza dough for my Son's super bowl party. I had never made pizza dough, as my husband is not a real big pizza fan. I used King Arthur's recipe for "The best pizza you will ever make". The dough came together beautifully (used the gram version). I would highly recommend it. I put olive oil, and cornmeal on the cookie sheet, turned the dough out onto the pan, and used my fingers to spread the dough out. It was so easy to work with. My son said there were 5 other home made pizza's at the party, and his was voted best. He did say he pre-baked the crust for 10 minutes at 350, before adding the sauce and toppings. Will definitely make this dough again, and my DH will just have to like it, or make himself a sandwich.

[Italiancook]

S_Wirth, now that you've mentioned baking with baby food carrots, I'm reminded that Kelsey Nixon (Cooking Channel) has a recipe for Carrot Cookies that use baby food carrots.

Thanks for the link to the recipes. Carrot cake is my favorite, but I've never made one. I find grating all those carrots daunting. I always balk at grating but do it occasionally. I'm definitely going to check the baby aisle of the grocery store and get on-board with this cake recipe -- the 9x13 one. I don't own 2 springform pans.

[Mike Nolan]

My mother used to get buttermilk (the real stuff, not 'cultured') delivered by the milkman. She'd drink it as well as use it in cooking.

I've got a book on buttermilk cooking that starts out with instructions to make your own butter, buttermilk and creme fraiche. I tried it once, but I think I did something wrong, maybe I didn't have the right stuff to culture the cream with first. (I used kefir.) The buttermilk reminded me of the stuff my mother got, but the butter was kind of weird, not at all like a European cultured butter.

Nice to see you posting, GinaG!

[RiversideLen]

BA, you're in Indiana, right? Does Peapod deliver to your area? (I know they deliver to some areas in Indiana, my driver told me he goes there) They always have buttermilk. Another option might be Amazon Fresh. They also might have other items that are hard to find in your small town.

[luvpyrpom]

Wonky, I love the KAF Soft Cinnamon rolls. I've made the recipe several times. The ones I've made for work I've used heavy cream, butter, and topped it with a cream cheese frosting. I'm also in the same boat as you in terms of what our families have in the baking supplies. I think my oldest niece is starting to get into baking (she made the cookies for her father's cookie exchange at work). I hope that there will be more among the other nieces and nephews.

Mike, when you put the muffins back in the second time, is the temp the same or is it lower? I've done this method with my bread baking - sometimes I take the loaves out of the pans and then pop them back into the oven for another 5 min. It somehow keeps the sides from caving in.

Bakeraunt, I think I've been baking enough for the both of us. My starter has been working like it's on steroids. I've actually been using my discards to make KAF sourdough whole wheat bread, KAF sourdough cinnamon crumb cake x 3, KAF sourdough date nut cranberry bread x 2, KAF sourdough maple quinoa bread x 2, KAF sourdough honey quinoa bread, and KAF basic sourdough bread.

The two maple loaves, I gave away as gifts to a coworkers who are vegan and they never get to eat the other stuff I bring in. My freezers are packed so I don't know if I will be baking next week. I also found out another coworker has just started to learn how to bake and he's trying his hand at sourdough. I gave him some of my starter and he was amazed at how strong my discard was.

As to the previous thread where we were talking about Nuts.com - got my order today. I had ordered several cans of Love N Bake schmear and paste. Each can came wrapped in bubble wrap. So no dents in them. But I did get two cans of the schmear that had best by dates of Oct, 2017. The nuts were very tasty.

[luvpyrpom]

Not much cooking this week. Been eating a lot of take out or out of the freezer. I made soy sauce chicken wings on Tuesday (boiled the wings in water w/garlic and pepper. Then I take the wings out and put them in another pot of boiling seasoned sauce for about 5 min. Thursday, I took out the spaghetti sauce w/meat and had that for dinner. Tonight, I roasted a salmon fillet. Will probably use the leftovers for salads.

[wonky]

Fellow bakers...I never thought about asking for help, guess I am just so used to doing it myself. If my 17 y/o grand daughter happens to be spending the weekend with us, she loves to bake. I actually bought her a Sunbeam stand mixer a couple of years ago to fuel the fire, and she has used it often.Her mother, my daughter is an excellent cook, but doesn't really like to bake to much. She (my grand daughter) always comments that I have such nice things to bake with, and I guess I never really thought about it, but she is right, I really do have. Every now and then, when I am spending time at their house, they will ask me to bake something special, and my daughters baking equipment leaves much to be desired. But, her cooking probably beats mine hands-down.

I started baking this morning at 6:00, and finally finished at 4:00 this afternoon. Needless to say, I am a wee bit tired, but my counters are full of beautiful breads and rolls, double bagged and ready for the freezer, waiting to be picked up tomorrow. Only have my Son's pizza dough to make on Sunday for his super bowl party.

WOW...a robot for clean=up, I am totally on board with that. Let me know if you can find one. Just so I don't have to clean him/her also. TEE He He!!!!!

[wonky]

I had sent an email to Cass to wish him a Happy New Year, and unlike him, did not get a reply. I decided to send another one a couple of days ago, and was thrilled to get a call from him. He said he had been in the hospital for 18 days, and was still quite weak. I encouraged him to get some Boost, or other like product. He said he would do that.

He is the same Cass we all knew and loved on the BC. We always find plenty to talk about, and we laugh often. He said he didn't mind his stay at the hospital, but the food was, and I am quoting now "CRAP"
Oh yes, he is still the Kid Pizza we loved, as stated above. He is always ready to help me with my baking issues, and his advice is always spot on. He never fails to ask about my grandson Joey (the old BCers will probably remember he was attacked by a German Shepard) and this always warms my heart.

So, just an update on an old friend. Wonky

[Mike Nolan]

I don't brine foods, so it hasn't been an issue for me. Many marinades are also a bit on the salty side, but I haven't done much of that lately, either.

Alton was big on brining, too, I wonder if he's changed his mind on that? Graham Kerr wrote a few books after his wife's stroke and heart attack on his 'minimax' approach to cooking, but I don't think they were big sellers, the one I looked at was a bit preachy. (One thing I've found in my own cooking is that my wife doesn't like it if I talk about how I'm not using salt, so instead I've been just talking about the spices and techniques I'm using to add flavor. She hasn't noticed that I cut the salt in my honey wheat bread in half.)

I suspect brining doesn't really add that much salt, because it only penetrates the surface a bit. Injection of salty broths could be a bigger problem with things like turkeys.

[navlys]

My husband loves blueberries however the blueberries here are not the best. Sooo..I decided to make a blueberry sauce with the not so great blueberries (for tonights ham dinner). Well I let the syrup mixtures go a little long and we had blueberry preserves on our bagels this am. Ps. to Baker Aunt: there’s a Penzeys in downtown Tampa.

[luvpyrpom]

A belated Happy Birthday to Bakeraunt! Sounds like you had a great day. I haven't tried any Key Lime Pie (I think it's because I know there's dairy in it) I recently made lemon bars and then tried to make lime bars by substitution.

[Mike Nolan]

The Washington Post has an interesting article by one of their food writers comparing the Instant Pot to a cast iron Dutch oven on several recipes: coq au vin, pernil asado and black bean soup. The writer made versions of each recipe in both devices and had a chef blind taste them. The chef thought the Dutch oven ones were better for all 3 recipes and correctly identified 2 out of 3 of them as to which was made in which.

Not sure if this link will work for everyone, but here it is: instant pot vs Dutch oven

I may try the black bean soup recipe (without garlic, though.)