Guest guest Posted April 8, 2009 Report Share Posted April 8, 2009 http://westonaprice.org/foodfeatures/maximize_rawmilk.html > > Hello, > I " found " a 1/2 gallon of 2 1/2 week old milk that is now buttermilk! > However, I'm tired of my old recipes of what to do with milk that has soured > - does anyone have any recipes they would share on what to do with this 1/2 > gallon? I hate to see it go to waste. > Thanks in advance, > Jen > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2009 Report Share Posted April 8, 2009 http://westonaprice.org/foodfeatures/maximize_rawmilk.html > > Hello, > I " found " a 1/2 gallon of 2 1/2 week old milk that is now buttermilk! > However, I'm tired of my old recipes of what to do with milk that has soured > - does anyone have any recipes they would share on what to do with this 1/2 > gallon? I hate to see it go to waste. > Thanks in advance, > Jen > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2009 Report Share Posted April 8, 2009 http://westonaprice.org/foodfeatures/maximize_rawmilk.html > > Hello, > I " found " a 1/2 gallon of 2 1/2 week old milk that is now buttermilk! > However, I'm tired of my old recipes of what to do with milk that has soured > - does anyone have any recipes they would share on what to do with this 1/2 > gallon? I hate to see it go to waste. > Thanks in advance, > Jen > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2010 Report Share Posted August 14, 2010 Hello Eco, Cactus and all, I used to make buttermilk when I was getting cows milk but now I make milk kefir (from the live grains) using whole goats milk. Contact me off list if you want more info about either method. Rae In Idaho Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2010 Report Share Posted August 15, 2010 Please post your comments and advice re buttermilk on-list. We would appreciate your experience. Cultured buttermilk is a favorite food for us. Thanks, eco > I used to make buttermilk when I was getting cows milk but now I make milk > kefir (from the live grains) using whole goats milk. > Contact me off list if you want more info about either method. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2010 Report Share Posted August 15, 2010 Please post your comments and advice re buttermilk on-list. We would appreciate your experience. Cultured buttermilk is a favorite food for us. Thanks, eco > I used to make buttermilk when I was getting cows milk but now I make milk > kefir (from the live grains) using whole goats milk. > Contact me off list if you want more info about either method. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2010 Report Share Posted August 15, 2010 Please post your comments and advice re buttermilk on-list. We would appreciate your experience. Cultured buttermilk is a favorite food for us. Thanks, eco > I used to make buttermilk when I was getting cows milk but now I make milk > kefir (from the live grains) using whole goats milk. > Contact me off list if you want more info about either method. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2011 Report Share Posted September 20, 2011 I am looking for as source for full-fat buttermilk to make grandma's family-favorite pancakes. The coop only has 1%. Any suggestions? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2011 Report Share Posted September 22, 2011 Take some of the co-op buttermilk (about 1 Tbs/cup) and put in whole raw milk and let sit on the counter or windowsill for a day or two...and voila! full-fat buttermilk! I do this with cream to make creme fraiche. Kathy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2011 Report Share Posted September 22, 2011 Thanks! > > Take some of the co-op buttermilk (about 1 Tbs/cup) and put in whole raw milk and let sit on the counter or windowsill for a day or two...and voila! full-fat buttermilk! I do this with cream to make creme fraiche. > > Kathy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2011 Report Share Posted September 24, 2011 You can also add kefir grains to cream and leave it on the counter for a day or two. These things are so simple, and simply wonderful! Beth Quote Link to comment Share on other sites More sharing options...
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