Log In
Register
Home
Topic RSS
10:25 am
July 26, 2010
Offline
OK! I made my first butter this morning-I'm so proud of myself!
Got two pints-I used ultra-pasturized heay whipping cream.
The question is, I poured the buttermilk off of the butter and tasted it. It doesn't taste like buttermilk-is that right? It just tasted like warm whole milk, not like the buttermilk I'm used to from the store. Did I do something wrong, can I still use the milk for baking?
11:00 am
February 8, 2009
Online
Yes you can still use that milk for baking, I have to agree…the buttermilk is quite tasteless.
11:41 am
August 30, 2010
Offline
I know what the G-ma and I got from her churn was much better. The buttermilk we buy is "cultured", and since I don't have access to raw milk just (wondering). I like to buy the Bavarian style for my baking and making Ranch Dressing, it's so rich and creamy.
12:07 pm
December 14, 2010
Offline
Buttermilk is what is left after the cream comes together as butter. If the cream is quite light there will be more milk in the buttermilk but if you start with heavy cream you will have already removed most of the milk. We always allowed the cream to age and sour a little before we churned. That was when the fridge was too crammed with jars of cream and mother said it was time to make butter.
12:26 pm
July 26, 2010
Offline
Well "dummie" put the leftover milk from the butter I made back in the KA and tried to see if more butter would come, thinking maybe I'd done the first one wrong. Well no buttermilk came so I put it in the fridge and I guess will use it for baking and cooking. When everybody said buttermilk, I thought it would taste like what you get from the store, I had quite an awakening on my taste buds! LOL
Anyway I got to nice pint jars of unsalted butter, had some on my homemade whole wheat bread (toasted) and my oh my was it ever good!!!
1:12 pm
December 14, 2010
Offline
Always when we made butter we worked out the remaining liquid in a wet wooden bowl with a wet wooden spoon. The butter won't stick to water wet wood. Then we would flood the bowl again with cold water and wash the butter to remove any residual milk and to dry it. You can squeeze a lot of water out this way. After that we salted the butter and chilled it. if we had a surplus we wrapped it in two or three pound lumps and put it in the freezer. it would keep all winter.
7:45 pm
July 29, 2009
Offline
Real buttermilk is akin to the whey you get as a byproduct from making cheese. The kind of buttermilk you buy in the store is cultured, meaning they do to it like they do to yogurt-add bacteria to make it thicker & sourer. :) Suzanne says that whey/buttermilk makes the best bread, and I'm inclined to agree!
8:40 pm
May 14, 2005
Offline
Yeah, "real" buttermilk is different. It's fantastic, though! Use it in your biscuits, pancakes, bread, whatever!!! (NOT for drinking! LOL. It's not tasty by itself.)
1:00 pm
July 26, 2010
Offline
I found out that it wasn't tasty for drinking. It just was sorta there, blaugh!
I did save it though and I am going to use it for cooking. When I make yogurt, I save the whey and use it also. It's fun learning about all of this that you can do!
Most Users Ever Online: 120
Currently Online: Flatlander
21 Guest(s)
Currently Browsing this Page:
1 Guest(s)
Top Posters:
Leahld22: 2676
Ross: 1951
MaryB: 1777
JeannieB: 1477
Shells: 1184
Member Stats:
Guest Posters: 13
Members: 5888
Moderators: 3
Admins: 4
Forum Stats:
Groups: 1
Forums: 14
Topics: 2994
Posts: 57781
Newest Members: christiewahlert, basketsldj, joycelorelle, Leah Beth, bwshook, Amy
Moderators: Pete (7965), wvhomecanner (3063), Flatlander (1555)
Administrators: Suzanne McMinn (7255), emiline220 (15), CindyP (7770), BuckeyeGirl (4363)
Sections
Latest Posts on the Farmhouse Blog:
- May 24, 2012 - Bread 911!
- May 23, 2012 - Get This Print!
- May 22, 2012 - Second Place Ribbon
Sign up for the Chickens in the Road Newsletter, too!
