Your Buttmilk Problems Solved

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	Your Buttmilk Problems Solved

lolithki

12-12-2008 12:36 PM

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/f3e65c69-06d4-43ae-91fb-e828cf214663/1F779A90-4245-4664-836A-D6D4278EEF4C/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.chow.com/home_cooking_digest/6880?tag=nl.e356" href="http://www.chow.com/home_cooking_digest/6880?tag=nl.e356" style="font-size: 11px;">www.chow.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.chow.com/home_cooking_digest/6880?tag=nl.e356"><H3 class="entry-title">
Your Buttermilk Problems Solved
</H3></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.chow.com/home_cooking_digest/6880?tag=nl.e356"><P>When a recipe calls for buttermilk, do you really need it? What do you do when you’re caught without it? And how do you use up any leftovers?</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.chow.com/home_cooking_digest/6880?tag=nl.e356"><P><A href="http://www.chow.com/profile/11291" linkindex="158" set="yes">Davwud</A> notes that buttermilk freezes well, so it’s easy to portion and store the remainder of a quart for future use. If your main use for buttermilk is in baking, <A href="http://www.chow.com/profile/12139" linkindex="159">paulj</A> recommends keeping powdered buttermilk on hand (add the appropriate amount of powder with the dry ingredients and water with the wet ingredients).</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.chow.com/home_cooking_digest/6880?tag=nl.e356"><P>Cooks can also substitute plain milk with some acid added to replicate buttermilk’s acidity; use 1 tablespoon lemon juice or white wine vinegar per cup of milk. Let it sit a few minutes and it will thicken up like buttermilk. In many recipes, other acidic dairy products, such as yogurt or sour cream, can replace buttermilk, says <A href="http://www.chow.com/profile/46030" linkindex="160">soupkitten</A>, and <A href="http://www.chow.com/profile/164007" linkindex="161">Bryn</A> suggests thinning yogurt with plain milk.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.chow.com/home_cooking_digest/6880?tag=nl.e356"><P>Board Link: <A href="http://chowhound.chow.com/topics/578336" linkindex="162" set="yes">How to make Buttermilk</A></P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/1F779A90-4245-4664-836A-D6D4278EEF4C/blog/" title="blog or email this clip"><img src="http://content9.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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