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FIT_ARTIST's Photo FIT_ARTIST SparkPoints: (114,468)
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4/22/10 5:22 P

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Just a hamster, lol! That's a good idea. I make a smoothie usually everyday. emoticon

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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ANIDUCK's Photo ANIDUCK Posts: 10,863
4/22/10 4:37 P

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Laura, do you have pets? Dogs and cats usually love that extra buttermilk. You can pour it over their food to add nutrition and moisture or just let them lap it up.

Also, you can put it into smoothies and protein drinks.

Edited by: ANIDUCK at: 4/22/2010 (16:38)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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CHWABE's Photo CHWABE Posts: 282
4/22/10 2:52 P

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These were great articles, thanks :)

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FIT_ARTIST's Photo FIT_ARTIST SparkPoints: (114,468)
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4/22/10 2:30 P

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Thanks, ANI! I googled about freezing milk. All the info I found was the same. Good for up to 3 months, but doesn't say if it is store bought or not.
I'm just gonna do it. I can't use up 4 cups of buttermilk unless I do a LOT of baking. I will get myself into real trouble with that many scones, cakes and cookies laying around! lol!

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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ANIDUCK's Photo ANIDUCK Posts: 10,863
4/22/10 1:17 P

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Here's two great websites that talk in great detail about making butter and buttermilk. I learned a few new things myself.

www.motherearthnews.com/Real-Food/Ho
w-
To-Make-Butter-And-Buttermilk.aspx


I might must start a new thread with these websites 'cuz I don't want anyone to miss them.

www.goodbyecitylife.com/cooking/maki
ng
-butter/


Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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CHWABE's Photo CHWABE Posts: 282
4/22/10 11:06 A

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Thanks Annie...more specifically, if a muffin recipe calls for regular milk I wonder if I could use the buttermilk?

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ANIDUCK's Photo ANIDUCK Posts: 10,863
4/22/10 10:55 A

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This is just a guess but since the "buttermilk" that we buy in the grocery store isn't the same as the "buttermilk" that is left over after making butter that it might, just might make a difference in a recipe. But maybe not. One is just thicker than the other so if you substitute the homemade one you might want to use less. This is what I would do. I'm sure that there are webpages out there that talk about this. Maybe, if I have time I will search that out.
Happy times in the kitchen,
--annie

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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CHWABE's Photo CHWABE Posts: 282
4/22/10 7:20 A

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Let us know how that works. I started with the butter making last week and used my buttermilk for cornbread. I have no ideas of what to do this week. Probably need to look for small freezer containers if this works. I'm not sure what other projects I'd use it in. Can I replace any milk ingredient or just what calls for buttermilk in baking?

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FIT_ARTIST's Photo FIT_ARTIST SparkPoints: (114,468)
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4/21/10 11:31 P

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Yeah. I don't think it is very fatty. A watery whey is exactly what it looks like. I will try and freeze. Better than just tossing it out...

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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ANIDUCK's Photo ANIDUCK Posts: 10,863
4/21/10 10:46 P

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I don't remember the "buttermilk" from making homemade butter being very fatty. It was more like whey. All the fat molecules joined together to make a lump of butter and all the liquid that was left was watery and sort of sour tasting (a good sour). I'm sure you can freeze it and use it later for baking.

The "buttermilk" that we see in the grocery store isn't the same thing really. It's a fermented product; not sure what its equal is in old farming kitchens. That would have to be another study...anybody want to take that job?!

Edited by: ANIDUCK at: 4/21/2010 (22:47)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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GOEGIRL's Photo GOEGIRL SparkPoints: (22,537)
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4/21/10 9:48 P

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How high do you think the fat content is? I wonder if it would curdle or anything. Try it and let us know!!

Kirsten
Peterborough, Ontario

si matris est non gauisus nemo est gauisus
(translation: if momma ain't happy, ain't nobody happy!)


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FIT_ARTIST's Photo FIT_ARTIST SparkPoints: (114,468)
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4/21/10 8:16 P

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Does anyone know if you can freeze buttermilk? REAL buttermilk, not the store bought stuff. I have been making my own butter and I have the buttermilk leftover. I know I can make some great pancakes, muffins, etc. but with just me and a six year old, I just can't use it all up right away, and I don't want to throw it away.
I'm thinking I will freeze in little half cup size containers. Do you think that is OK?

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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