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Author Topic: Left over Buttermilk  (Read 2000 times)
007rocket
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« on: August 18, 2011, 02:29:15 am »

Hi everyone

I've only had my TM a couple of weeks and today made my first batch of butter!  Now with the left over buttermilk that you use for further cooking, is that the buttermilk from the first batch, or is it the second lot with the cold water?

Thanks, Renae
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NikiG
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« Reply #1 on: August 18, 2011, 02:33:55 am »

Renae, I believe it is only from the first batch, ie before you add the cold water.
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NikiG
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« Reply #2 on: August 18, 2011, 02:35:38 am »

Bugger, I thought that might of been the case, didnt even occur to me untill after I did it!

Oh well Jo's Rapadura Lemon Butter will have to go on toast today!
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andiesenji
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« Reply #3 on: August 18, 2011, 03:00:44 am »

Remember that buttermilk, either the stuff you have after straining the butter the FIRST time, or buttermilk you buy in a store can be frozen and thawed when needed.
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« Reply #4 on: August 18, 2011, 03:29:05 am »

you can still use it once you have added the rinse water as well. I have used it to make bread just replacing the water in the recipe with the "diluted" buttermilk  Wink don't like waste in my house!!!
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dede
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« Reply #5 on: August 18, 2011, 03:30:56 am »

Good idea faffa, Butter milk can be used to replace milk in most recipes you make. I still have some in the freezer I must use.
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« Reply #6 on: August 18, 2011, 11:56:29 pm »

I remember hearing/reading somewhere that buttermilk should always be used in muffins as it helped to make them lighter. I'm like faffa.
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« Reply #7 on: August 25, 2011, 08:12:10 am »

Today on Kerrie-anne's TV show, a guest cook did healthy fish and chips, with the fish coated in buttermilk, then polenta with paprika.  The fish was then baked in the oven, I think for 25 mins.
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Tasty
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« Reply #8 on: August 25, 2011, 10:48:07 am »

I have always combined both of the 'milks' strained from the butter and use it whenever buttermilk is asked for and it's fine. Having said that, i have only made the buttermilk bread or other breads.
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