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["Lynn Wigglesworth" <lynnw1366 AT hotmail.com>]

Real buttermilk (the liquid that comes off of butter) is thin, like whey. 
The culture, locust bean and seaweed thicken it. I've made cultured butter, 
but the 'culturing' didn't carry through to the buttermilk. I assume that 
you have to culture the buttermilk with 'buttermilk culture (there's a 
culture for everything), or let it sit and culture itself, and add 
thickeners to make it like store-bought..

Lynn Wigglesworth

----- Original Message ----- 
From: <eureka AT hctc.net>
To: <homestead AT lists.ibiblio.org>
Sent: Wednesday, November 26, 2008 4:05 PM
Subject: Re: [Homestead] wooden bowls for biscuits


Yeah, that's the kind of info I was looking for. I'm not
worried about these additives, just wondering why they are
in there, as I'm sure they weren't added by the pioneers.
Mine had gotten a little out of date (I used it anyway)
but seemed thinner than when it was fresh. Is fresh
buttermilk not already thick, or does this allow it to be
thicker for a longer time? Thanks Bev!

On Wed, 26 Nov 2008 15:56:05 -0500
 EarthNSky <erthnsky AT bellsouth.net> wrote:
> eureka AT hctc.net wrote:
> > On Wed, 26 Nov 2008 14:06:38 -0500 Cathy
> > <goosecreekfarm AT gmail.com>
> > wrote:
> > > The kind of buttermilk we're talking about is cultured.
> >
> > I just looked an mine says "Premium Cultured Buttermilk"
> > but there's
> > seaweed and locust bean products in it as well. Good ol'
> > Borden.
>
> Meadowgold cultured also has carrageenan(seaweed) and
> locust bean
> products, but that shouldn't bother a vegetarian.  There
> are definitely
> worse additives!
> Sage, and anyone else interested, look in the baking
> section for
> powdered buttermilk mix.  You reconstitute it with water
> (I actually use
> milk), but the ingredients on the container list as
> cultured buttermilk,
> sweet dairy whey, and lactose.  Since I no longer have
> goats, I keep
> some of this onhand and it's pretty good for baking, but
> I haven't used
> it in biscuits yet.
> BTW, if you are cheap, like I am, you can culture your
> own buttermilk.
> Just buy the smallest container of cultured buttermilk
> you can find and
> then spike a gallon of whole milk with it.  Subtract out
> a quart or pint
> of milk or whatever container size of buttermilk you
> bought.(I think I
> usually buy a quart)  Let the remaining whole milk and
> the cultured
> buttermilk come to room temperature.  When they are
> about 75 degrees or
> so, add the buttermilk to the whole milk.  Put the lid
> on, shake it and
> let it sit overnight at room temp or slightly warmer,
> but it should not
> get over 100 degrees.  The next day, you will see that
> the whole jug has
> thickened into buttermilk.
> If you are going to use a lot of buttermilk quickly,
> then simply
> refrigerate the gallon of buttermilk.  Since I don't use
> buttermilk that
> often, I pour the buttermilk into 4 quart sized Mason
> jars and seal them
> really well with plastic lids.  I store the jars on the
> top shelf of my
> refrigerator for up to 6 months.  Yes, that long.  I use
> this buttermilk
> for cooking, not drinking however.  This works for me.
> YMMV.
>
> Bev
>
> --
> “Fear is the path to the Dark Side. Fear leads to anger.
> Anger leads to
> hate. Hate leads to suffering.”        Yoda
> http://www.myspace.com/tervetuloa13
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