[Cheese] Buttermilk

[Etta Cooper]

Hi, Dean
As a matter of interest, could you direct us to Frankhauser's recipe for 
buttermilk.  I like buttermilk
and want to bake with it as well.
Thanks



Etta Cooper









>From: dean crabtree <dean_crabtree_1958 at yahoo.com>
>Reply-To: "The Cheese Makers' Digest" <cheese at hbd.org>
>To: "The Cheese Makers' Digest" <cheese at hbd.org>
>Subject: Re: [Cheese] Buttermilk
>Date: Mon, 6 Feb 2006 08:01:47 -0800 (PST)
>
>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!


>_______________________________________________
>Cheese mailing list
>Cheese at hbd.org
>http://hbd.org/mailman/listinfo/cheese