A couple weeks ago I made a red velvet cake for a potluck and was left with a half used
container of buttermilk that I vowed would not go to waste.
Never again should I throw away a half used
container of buttermilk!
Not exact matches
Well, I didn't research it a whole lot to find out what is the «real» way to make it BUT what I did was use about 6oz
of cultured
buttermilk from the store and added it to 3 cups
of raw milk that was souring anyway and let it set out on the counter for 24 hours in an airtight
container.
For example: I needed 64 ounces
of buttermilk / sour cream / yogurt for the cupcakes, so I purchased a 64 ounce
container of plain yogurt.
1/3 cup
Buttermilk (or add a little less than 1/2 tablespoon
of vinegar to a 1/3 cup
container.
All summer, I was planning to make a blueberry
buttermilk cake, however my family eats through
containers of blueberries so quickly, I never had enough to make the cake.
I didn't want the whole
buttermilk container after using 1 cup, so I used 8 oz
of sour cream.
To brine chicken: in a large air tight
container or freezer bag add
buttermilk, 3 tablespoons
of kosher salt, 2 tablespoons
of spice blend and 1/4 cup
of hot sauce and whisk together.
Using bruised berries, that last little bit
of buttermilk in the
container, and a scoop
of tahini will make you feel both resourceful and well fed.