please help the thickett in the corner!

pavlovs_dog · 19 October 2005 at 7:40PM

*waves*

what is buttermilk?

i've been contemplating making scones, and delia had quite a nice recipe which called for buttermilk, which is something i've never usd before. i know they bathed wibur the pig in it (charlotte's web by e.b. white

) but i've never come across it as an ingredient before.

can i get it at the supermarket? will it be with the millk or the butter? or the baking stuff?

also...i have a lot of dried fruit to use - does anyone have any ideas of things to do (alternatives to fruit cakes most welcome!). i'd thought of scones, pancakes, fairy cakes...recurring cake theme here :rolleyes: :rotfl:

ChocClare · 19 October 2005 at 7:52PM

In what way does not knowing what buttermilk is make you thick?!!

Buttermilk is the sour-ish liquid resulting when you separate butter from whole milk/cream OR it also refers to cultured sour milk.

You CAN buy it in the supermarket. OR you can do what I do (as recommended by Leanne of Saving Dinner) and add one tablespoonful of - you've guessed it - vinegar to ordinary common-or-garden milk. Is there no end to the uses for this stuff?!

I'll come back to you on the dried fruit later...

elvis_bloggs · 19 October 2005 at 7:55PM

These might help.

Gingham_Ribbon · 19 October 2005 at 8:00PM

Dried fruit is nice in porridge, or sprinkled on cereal instead of sugar and is lovely in gingerbread. It's a handy snack too.

pol · 19 October 2005 at 8:09PM

I've used the milk strained from making yoghurt before now, so you could also try watered down yoghurt.

As to the dried fruit......

chorley/eccles cakes
bread and butter pudding with marmaladed bread and fruit layers

or, blend fruit till gloopy, mix with honey, crushed digestive biscuits, chopped cherries and melted chocolate and press into a tin. Or roll into balls. Leave a couple of hours till firm.

pol

Gingham_Ribbon · 19 October 2005 at 8:15PM

Oh and I saw someone on tv making a smoothy with prunes, raisins etc and yogurt and milk. Looked nice, but I fear it may be a little too good for the digestion for my liking!

arkonite_babe · 19 October 2005 at 8:22PM

Butter milk is sold in supermarkets on the mainland in tubs, like you would find yoghurt or creme fraiche. In Northern Ireland, it is sold in pints or litres! We drink it over here as well as using it for cooking.

Have a look at This Site for ideas and there is also a recipe section.
HTH!

katieowl_2 · 19 October 2005 at 8:29PM

Oh Delia! (Snort of derision) Why use a plain ingredient when you can use one that costs twice as much? She just TRIES to sell extra stuff IMHO hand in hand with the supermarkets.

I've always use plain ordinary milk in my scones, you can sour it a bit with a dash of lemon or vinegar, it's supposed to work with the baking powder to get a good rise, but plain milk will make great scones.

Stick some of the dried fruit in the scones. Just chop up the bigger pieces to about the size of sultanas.

Regards

bigmuffins · 19 October 2005 at 8:30PM

Buttermilk scones are yummy!

I have a buttermilk muffin recipe somewhere - will have a hunt in a tick. in the meantime, to use up the dried fruit can use this recipe - to make loaf cake, use loaf tin (2x1lb or 1x2 lb tin) and bake for about 30 - 35 min or until skewer inserted comes out clean.

Fruit Muffins
Ingredients:
10 oz (280 g) plain flour*
3 tsp/15ml baking powder
* If using self raising flour decrease baking powder to 1 teaspoon/ 5 ml
½ tsp/2.5ml salt
3 - 4 oz (85 - 125g) white granulated sugar depending on sweetness of berries
1 egg
8 fl oz (240ml) milk
3 fl oz (90ml) corn oil Or 3 oz (85g) melted butter
4 - 5oz (125 - 140 g) dried fruit (add more or less to suit your taste)

Method
1. Prepare muffin tins with liners or grease well. Preheat oven to 375 - 400°F/ 190 - 200°C/ Gas Mark 5-6 if baking on middle rack, Gas Mark 4-5 if baking nearer top of oven.
2. In large bowl sift together (or stir well with fork) flour, baking powder, salt, and sugar.
3. In another bowl, beat egg with a fork, stir in milk, followed by oil or melted butter.
4. Pour all of liquid ingredients into dry mixture. Stir just until combined, scraping sides and bottom of the bowl as you stir. This should take only about 30 seconds. Batter will be lumpy but no dry flour should be visible. Take care not to over-stir as this will result in tough muffins! Fold in fruit at the end using only 2-3 strokes to avoid toughening the batter.

5. Fill muffin cups approx ¾ full. Bake for 20 – 25 minutes until tops are lightly browned and spring back when gently pressed. Allow to cool for several minutes to make removal easier. Best served warm. Store in airtight container. Eat within 2 days. Can be frozen – cool to room temp. & freeze in airtight bags/containers.

Note: If using Fan oven – decrease temp. to approx 170°C. Baking time may also need to be shortened.

Variations:
1. Choc Chip Muffins
- Add 3 oz (85g) choc chips to dry ingredients. Or chopped chocolate chunks
2. Apricot & White chocolate
- Add chopped semi dried apricot instead of fruit and approx 100g chopped choc chunks
3. Raspberry and White Choc - as for 2. but use fresh or frozen raspberries
4. Summer Berries
- add any frozen or fresh berry combination you like!

Enjoy!

Curry_Queen · 19 October 2005 at 8:30PM

I've had good results by substituting the buttermilk with yoghurt in some recipes

foreverskint · 19 October 2005 at 10:09PM

I have to say that from my experience scones made with buttermilk are light and fluffy, and even my scone loathing OH eats them.

And try making soda bread without buttermilk.............just not the same.
Find it with the cream in supermarkets. Its also yummy used in a smoothie or with some strawberry milkshake syrup to drink:drool:

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please help the thickett in the corner!

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