It really doesn't matter much whether buttermilk is fresh if you are cooking
with it. Think sour cream or yogurt It has already soured. If you are
drinking it or eating with a bowl of cornbread (yum!!) then you want fresher
milk.
And, by the way, buttermilk gives an extra special flavor to that cornbread,
too!
Pity is, you can't get real buttermilk anymore. It is all "cultured"
whatever that means. At least around her.
Mildred "Mickey" Fournier
1730 SE County Rd 252
Lake City, FL 32025-1703
-----Original Message-----
From: Discussion of research and writing about Virginia history
[mailto:[log in to unmask]] On Behalf Of Clara Callahan
Sent: Wednesday, January 10, 2007 8:16 PM
To: [log in to unmask]
Subject: Re: some recipes
I have a question: how does one tell when buttermilk goes bad?
I cook with it, but the thought of taking a swig makes my ears curl. My
mother and father both drink the stuff or crumble up cornbread in a glass
and pour in buttermilk and eat it with a spoon, at which point I usually
have to leave the room...
Excalibur131 <[log in to unmask]> wrote:
See my last post about what to do with southern biscuits. Yummy!
Buttermilk is one of the key ingredients, perhaps the key ingredient, to
great southern biscuits. I wonder how many people have ever had buttermilk,
much less bought any? I wonder how many have ever cooked with it? I don't
know what it is or how to describe it, but buttermilk gives southern
biscuits something special. Maybe a twang? Maybe something in the texture?
Maybe some taste that's there so faintly, yet is so wonderful? I don't know,
but I sure love them.
I've also been taught that when you say "knead lightly" that is exactly what
you mean; none of this pounding and beating until the mixture turns into a
big dough ball.
Tom
Eastern Shore & More Forum
http://www.easternshoremore.com/forum/
----- Original Message -----
From: "Sunshine49"
To:
Sent: Wednesday, January 10, 2007 2:03 PM
Subject: some recipes
> All this food talk made me get out my old family recipes, so before
> we run out of our allotted 50 posts for today:
>
> SOUTHERN BISCUIT RECIPE
>
> 2 c flour
> 2/3 tsp. salt
> 1/2 tsp soda
> 3 Tblsp. shortening
> 3/4 c buttermilk
>
> Combine flour, salt, and soda. Cut in shortening until it resembles
> coarse crumbs (I use two table knives- it is important to get it
> crumbly, this adds to the light texture- this is also the secret to
> light pie crusts). Add buttermilk and stir till well blended. Turn
> onto floured board and knead lightly, 3 or 4 times. Roll to 1/2"
> thickness, cut with a 2" biscuit cutter, drinking glass, or small
> juice glass. Place on lightly greased baking sheet and bake at 450
> for 12-15 minutes. Makes 1 dozen.
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