Buttermilk mixed With regular milk?
I’ve seen 5 ways to make buttermilk. That’s fine. However, I’m more interested in knowing if it would be good or even preferable to mix regular (whole) milk with what’s left of my whole buttermilk to “stretch” the buttermilk? I’d assumed the regular milk would take on the properties/cultures of the remaining buttermilk after a certain amount of time, making it a better option than mixing lemon juice and milk or vinegar and milk. Thanks
- ckngbbblsLv 74 weeks ago
its probably pretty much the same. Most recipes that call for buttermilk or sour milk are looking for the natural acid in those milks. Thats why adding lemon juice, a natural acid, mixed with milk makes an acceptible substitute.
- deniseLv 74 weeks ago
When I've been baking and used up all the buttermilk, I've just rinsed out the buttermilk carton with a little milk to get the last of it from the carton, then I add it to my baking mix or use the 'mix' to glaze my scones / biscuits.
I haven't used a larger amount of the blended mixture though.
- Anonymous4 weeks ago
Firstly be sure that you're buttermilk is live. If so I prefer to add buttermilk to milk, or the other way round and let the jug sit on the counter under a clean kitchen towel so it can breathe. It takes between 12 - 48 hours for the milk to thicken up and sour depending on the ambient temperature. Now you have more buttermilk.
If you just need some for baking adding lemon juice or vinegar to milk to sour it will work out okay but you don't get true buttermilk. It doesn't keep and is no good for drinking or pouring over cereal.
- kswck2Lv 74 weeks ago
Buttermilk is easily made with whole milk and white wine vinegar.
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- Nikki PLv 74 weeks ago
You can do that for a recipe if you need a bit more Buttermilk. I would not do that for long term storage of buttermilk. Like adding to it like you would a sourdough starter.
Add the milk that you need to the buttermilk you have and let it sit at room temperature for 15 minutes or so before you use it.