When we have plenty of milk I like to have a half gallon of buttermilk going to use in my cooking. It gives bread, pancake, and muffin recipes a nice flavor. It is also nice for pre-fermenting your flour prior to making a recipe. I have some recipes in a a book called "Nourishing Traditions" that do just that. I have extra zucchini right now and there is a recipe for banana bread/zucchini bread in the book that calls for the flour to set with buttermilk in it for 12-24 hours before you make the bread.
I used quite a bit of the buttermilk today making the "starter" for the bread and decided to make some more buttermilk. It is so easy to keep it going. All you have to do is save some of the old buttermilk and fill the jar up with fresh milk leaving a couple of inches of head room. Make sure the mixture is stirred in well, put a lid on and let it sit on the cupboard for 24 hours. After 24 hours stir it up and put in the refrigerator to use whenever a recipe calls for buttermilk.
I have a quart of buttermilk on the right and have filled the half gallon with fresh goat milk. I added 1/2 cup of butter milk to the half gallon jar and will let it set until tomorrow.
Real old time buttermilk is not made this way. Buttermilk was the by-product of butter making in a churn. The fresh milk was set out at room temperature and allowed to "clabber". The clabbered milk was put in the churn and made into butter. The left over liquid after the butter is taken out is the buttermilk.
The cool thing about the buttermilk that I make is that it is made from fresh, raw goat milk and has all the vitamins and nutrients still in it because it has not been pasteurized to kill off all that good stuff. I should also add that the reason it is so good for you to pre-soak the flour in cultured milk is that it helps you to digest and soak up the vitamins, enzymes, and nutrients more efficiently
I used quite a bit of the buttermilk today making the "starter" for the bread and decided to make some more buttermilk. It is so easy to keep it going. All you have to do is save some of the old buttermilk and fill the jar up with fresh milk leaving a couple of inches of head room. Make sure the mixture is stirred in well, put a lid on and let it sit on the cupboard for 24 hours. After 24 hours stir it up and put in the refrigerator to use whenever a recipe calls for buttermilk.
Real old time buttermilk is not made this way. Buttermilk was the by-product of butter making in a churn. The fresh milk was set out at room temperature and allowed to "clabber". The clabbered milk was put in the churn and made into butter. The left over liquid after the butter is taken out is the buttermilk.
The cool thing about the buttermilk that I make is that it is made from fresh, raw goat milk and has all the vitamins and nutrients still in it because it has not been pasteurized to kill off all that good stuff. I should also add that the reason it is so good for you to pre-soak the flour in cultured milk is that it helps you to digest and soak up the vitamins, enzymes, and nutrients more efficiently
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