Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Breakfast => Topic started by: Dean on February 14, 2010, 01:25:01 pm
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Name of Recipe: Buttermilk Syrup
Number of People: Enough for 8 servings of pancakes
Ingredients:
- 320g sugar
- 190g (3/4 cup) buttermilk
- 80g butter
- 1 tsp bicard soda
- 2 tsp vanilla extract
Preparation:
1. Place sugar, buttermilk, butter and bicarb into Thermomix
2. Cook for 7mins at 100C on speed 4
3. Add vanilla extract
Photos:
Tips/Hints:
Perfect for pancakes, waffles or french toast.
Buttermilk syrup has a mild butterscotch flavour and isn't as sweet as maple syrup (much cheaper than maple syrup as well).
Store the leftover syrup in the fridge for up to a few days.
One batch is more than enough to two breakfasts at our four person household. I usually sterilise a bottle whilst making the syrup and bottle half of the batch for later use. In the sterilised bottle it should keep for quite a while but once opened I would recommend using it within a couple of days.
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Interesting thanks Dean
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Thanks for the recipe. Sounds yummy. Does it matter if the buttermilk is cultured (store bought) or homemade? :)
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Store bought works fine.
Cheers,
K3
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What an interesting recipe! I love pancakes and have them regularly. I make a dry mix (Nigella's) that I keep in a jar so I can whip up some pancakes in no time at all. I'll have to try this one next time I make butter.
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Yep, printed and in my file to try next time I make butter too. Thanks K3 & Dean :-*
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Thanks karen (or Dean - depending on which computer) :-* :-* sounds yummy. Might use brown sugar for a more butterscothy flavour
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Does it matter if the buttermilk is cultured (store bought) or homemade? :)
I'm not sure. I've only ever made it with cultured buttermilk left over from making buttermilk & oatmeal pancakes. Cultured buttermilk is much thicker than homemade (traditional) buttermilk so that may make a difference.
I found this interesting article (http://biology.clc.uc.edu/Fankhauser/Cheese/BUTTERMILK.HTM) about the difference between traditional and cultured buttermilk
In "olden times," farm families would let freshly milked milk sit for half a day and skim off the cream which had risen. This cream would be set aside in a cool place, around 50-60 F. Each milking's cream would be added until several gallons had accumulated. In the meantime, naturally occurring bacteria in the cream would cause it to slightly sour. This souring increases the efficiency of churning. The accumulated, slightly sour, cream would be churned at the optimum temperature (approximately 58 F) such that the butter was firm enough to separate out, but soft enough to stick together into a mass. The butter was removed, washed in very cold water to remove the remaining milk, and salt worked in to preserve it. The remaining liquid after the butter was removed was called buttermilk. I call it "old fashion buttermilk," which is slightly sour, has the consistency of milk, but is slightly paler. It has flakes of butter floating in it. Commercial manufacturers sometimes add colored "butter flakes" to imitate the old fashioned buttermilk. However, the two products are very different, cultured buttermilk being thick and tart, old fashioned being thin, and slightly acid, depending on how sour the cream got before it was churned.
The article also explains how to make your own cultured buttermilk.
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Sorry, I thought it sounded sensible, but theory is not always right. :-*
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The brown sugar is a still a good idea - we (i.e.Dean) should have left out the bicarb though. Will do next time.
K3
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made this today with buttermilk from making butter and it worked a treat. Well it worked lol, not sure what it is meant to be like with the cultured buttermilk IYKWIM!
Everyone loved it except for one - yep the fussy one :-)) :-))
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Thanks for the feedback Faffa :-)
K3
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THANK YOU Karen, you have saved me a small fortune in maple syrup!! :-* :-*
Did you end up making it with out the bicarb?
I am no chef or scientist (hated science lol), so .... what does the bicarb do if I were to leave it out?? or s
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Sorry, I should know why the bicarb is in there - it is used in Dulce de lache too = stops it becoming acid? and curdling is my thought? Have to go back and check
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We made it again on the weekend without the bicarb (my fault I forgot) and it all went terribly wrong. Dean rescued it with some bicarb and lots of mixing.
Happy cooking everyone,
K3
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ROFL so leave the bicarb in then :D :D :D