Buttermilk is the staple that preserves life and is the groundwork of almost each procedure in the South. It blows our veins and discovers its method into more or less all scheme. It is fine substance, truly great stuff. While you would not have persuaded me of that when I was a child. Anywhere in my adult existence, when I trained to cook, buttermilk became an essential element. It makes pancakes plump up, chicken tender, cakes ascend higher, and icing retains on aftertaste. It is also actually nutritious stuff. Buttermilk is one of those refined dairy produce, like yogurt, that includes pro-biotics. The thing is have you ever truly looked at the elements of your regular grocery store buttermilk?
You know, I am somewhat confident most of that never perceived the importance of a cow’s bosom. While most of that isn’t innately awful, it isn’t what buttermilk accustomed to be made of, also. In addition, it is actually difficult to get whole buttermilk at the store and like others you also don’t want the low-fat version. However, this is my technique of making it. I want a loaded, creamy buttermilk. You can use all whole milk, raw milk and even low-fat milk if you desire. It’s up to you. But for me, as I said I choose a higher fat content.
Firstly, mix the milk and lemon juice. Then whisk and let the concoction stand at room temperature for 10 minutes. Once it is all set, the milk will be somewhat thickened and you will notice small curdled crumbs. This alternative will not become as thick as ordinary buttermilk. But you will also not detect the curdled bits in your finished procedure. Use this replacement counting curdled bits as you would buttermilk in your recipe.
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