Author Topic: Making buttermilk for baking purposes ?  (Read 2559 times)

achik1990

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Making buttermilk for baking purposes ?
« on: January 12, 2017, 03:06:03 AM »
Hey guys, I'm looking for a homemade cultured buttermilk for cooking..the kind of buttermilk that people use for marinating/baking.
I looked through google but the only recipe I found is the recipe to make the mother culture not the buttermilk itself and on top of that the recipe calls for cultured buttermilk as the starter or pre-made buttermilk starter (I'm hoping for a recipe that use mesophilic culture like Mesophilic II,,MA11 or MA16 instead of cultured buttermilk as the culture starter)

Can anyone help me out :)

tashad

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Re: Making buttermilk for baking purposes ?
« Reply #1 on: January 12, 2017, 03:51:46 AM »
Do you have an interest in making butter as well?  I use the buttermilk that I'm left with after making cultured butter for baking all the time and I'm very happy with it.  I use heavy cream, usually a litre or two at a time, with a pinch of meso aroma culture.  Cover and leave at room temp for a while before making butter in the blender/mixer/food processor.  I have left it as little as 6 hours and as many as 24.  24 hours was my favorite, both for the flavor of the butter and the buttermilk.  If it cultures less time, I find that the buttermilk is improved after a day or so.

AnnDee

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Re: Making buttermilk for baking purposes ?
« Reply #2 on: January 12, 2017, 03:53:35 AM »
You can use aroma meso like aroma B and Probat 222.

Offline Andrew Marshallsay

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Re: Making buttermilk for baking purposes ?
« Reply #3 on: January 12, 2017, 06:22:55 AM »
Homemade cultured butter is great!
I use Flora Danica.
- Andrew

achik1990

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Re: Making buttermilk for baking purposes ?
« Reply #4 on: January 12, 2017, 07:22:10 AM »
Do you have an interest in making butter as well?  I use the buttermilk that I'm left with after making cultured butter for baking all the time and I'm very happy with it.  I use heavy cream, usually a litre or two at a time, with a pinch of meso aroma culture.  Cover and leave at room temp for a while before making butter in the blender/mixer/food processor.  I have left it as little as 6 hours and as many as 24.  24 hours was my favorite, both for the flavor of the butter and the buttermilk.  If it cultures less time, I find that the buttermilk is improved after a day or so.

Butter yeah I do but my primary atm is buttermilk ..marinating meats etc...
a pinch? I was hoping for an exact measurement ... im a bit OCD

achik1990

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Re: Making buttermilk for baking purposes ?
« Reply #5 on: January 12, 2017, 07:25:52 AM »
You can use aroma meso like aroma B and Probat 222.

I heard that diff bacteria gives a slightly different flavor profile ...
what about the measurement.. i.e ; 1/8 teaspoon for 2 gallon of milk .. is there an exact measurement>?

achik1990

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Re: Making buttermilk for baking purposes ?
« Reply #6 on: January 12, 2017, 07:26:34 AM »
Homemade cultured butter is great!
I use Flora Danica.

Sweet..lemme check on that one..

yeah when im done making 1 im gonna compare the homemade one with store bought

AnnDee

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Re: Making buttermilk for baking purposes ?
« Reply #7 on: January 12, 2017, 12:54:35 PM »
You can use aroma meso like aroma B and Probat 222.

I heard that diff bacteria gives a slightly different flavor profile ...
what about the measurement.. i.e ; 1/8 teaspoon for 2 gallon of milk .. is there an exact measurement>?

Aroma B, probat222 and FD contain the same bacteria cmiiw. So I think it gives similar creamy, buttery and slightly tangy taste. I use 1/8 tsp for every 4 litres of milk. I save some frozen for cheese making as well.

Offline Andrew Marshallsay

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Re: Making buttermilk for baking purposes ?
« Reply #8 on: January 12, 2017, 11:09:22 PM »
I would use the quantity recommended by the supplier/manufacturer.
- Andrew

achik1990

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Re: Making buttermilk for baking purposes ?
« Reply #9 on: January 13, 2017, 02:58:04 AM »
You can use aroma meso like aroma B and Probat 222.

I heard that diff bacteria gives a slightly different flavor profile ...
what about the measurement.. i.e ; 1/8 teaspoon for 2 gallon of milk .. is there an exact measurement>?

Aroma B, probat222 and FD contain the same bacteria cmiiw. So I think it gives similar creamy, buttery and slightly tangy taste. I use 1/8 tsp for every 4 litres of milk. I save some frozen for cheese making as well.

Hi ann  ;D

is that the mother culture or just the buttermilk that u use to bake things

achik1990

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Re: Making buttermilk for baking purposes ?
« Reply #10 on: January 13, 2017, 02:59:10 AM »
I would use the quantity recommended by the supplier/manufacturer.

yup seems reasonable .. anyway thanks mate  :)