[Cheese] Buttermilk

[dean crabtree]

Erica:
   
  I make cultured buttermilk.  I use it in making buttermilk white bread, buttermilk biscuits, as the liquid for marinating chicken before frying (yes, we still eat white bread and fried chicken in Texas), and also for ranch dressing.
   
  I even occasionally drink a small juice glass of it.  When I was a child, my grandfather drank a juice glass of it every night.  He said it aided digestion.
   
  Homemade is better.  It has better flavor, and it increases the oven spring of the baked goods.  Homemade is a lot cheaper too.  As far as effort goes, it is probably the easiest cultured dairy product to make.
   
  I use Fankhauser's directions, and use store-bought whole milk.  He uses his own goats' milk.
   
  HTH,
   
  Dean C.

		
---------------------------------
Relax. Yahoo! Mail virus scanning helps detect nasty viruses!
-------------- next part --------------
An HTML attachment was scrubbed...
URL: http://hbd.org/pipermail/cheese/attachments/20060206/bb62098c/attachment-0002.html