How to make real buttermilk - Sometimes this pearl is real butter milk, made from sweet, fresh cream. Often it is milk with additional crops, which can also be very good in the production of high-quality milk. (Hint: If milk doesn't make butter, but sells buttermilk - as many cheese and yogurt makers do - it's almost certainly milk that is farmed.)
Ingredients
Method
Ingredients
- 3 cups of cream, light or heavy, but preferably a combination of both (not ultra-pasteurized - and if not homogenized)
- 1/4 cup of buttermilk cultivated with live fruit (see box)
Method
- Stir cream and skim milk in a bowl and let stand at room temperature until thick and sour (16 to 24 hours). Cover well and chill for several hours or overnight until it is completely cold.
- Place the food processor in the fridge with a steel knife, 2 bowls of metal mixer and wire mesh. Prepare 2-3 glasses of ice water. (Cold is your friend here, heat the enemy.) Use a food processor and add half cream (or whatever if you have a machine with at least 11 cups of capacity). Leave the rest in the fridge. Start processing and make sure the cream thickens and whips. (For ultra-homogenized and / or pasteurized creams, it takes longer.) Shortly after this step, within minutes or even seconds, the cream looks less white. If you see it break into a grain of light, stop the engine and look. Continue carefully until the cream is completely crushed into a cloudy buttermilk, vaginal discharge and lumps of ivory or yellow oil.
- Place the filter in a cold bowl and discard the contents of the processor, scrape all the oil attached with the rubber spatula. Place the colander and bowl in the refrigerator and repeat the treatment with the remaining cream. Enter the second batch of oil into the filter. Measure the dried buttermilk, put it in a storage container and put it in the refrigerator.
- Turn off the oil in another bowl and add about as much ice water as you have. Put the butter on the table with a wooden spoon or a strong spatula. Drain as much liquid as possible and continue to work with oil. You will see that it becomes smoother and more waxy under a spoon when butterflies gather in a continuous mass. If there is no more liquid, coat it with tissue paper, pack it in a small container and chill quickly and strongly.
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