Preparing for winter IV

Thriftkitten

greenbee wrote: »

I've just had a visit from the village flood co-ordinator. There's now only a couple of inches clearance under the school bridge, so they expect the centre of the village to flood tomorrow. However, the only houses currently affected are old houses with ground floors built below the water table.
I should be fine, as I'm on the highest point of my plot, with a good 6 inches from the ground to the front door (and neither my foot bridge nor the drive bridge are under water yet), but one of the soakaways from our sewage system may be out of action if the watermeadows spill over into my neighbours' garden. The one in my garden should be OK...

Fingers crossed for you, I do hope you stay dry:eek:

[Deleted User]

It's much colder here this morning but a beautiful sunny start to the day. I thought I'd been very clever the other day buying from E*ay a book on quick breads to use if I got stuck in due to icy weather and we ran out of bread. This morning I decided to give some of the recipes a trial run and reading through they all without fail use buttermilk which is not something I tend to keep in so I'll need a trip to the supermarket to see if they have any in stock and get some extra for another day. Does anyone know if buttermilk can be frozen? I know cream can but buttermilk is a rather unknown quantity in my cooking, Lyn xxx.

VJsmum

MrsLurcherwalker wrote: »

It's much colder here this morning but a beautiful sunny start to the day. I thought I'd been very clever the other day buying from E*ay a book on quick breads to use if I got stuck in due to icy weather and we ran out of bread. This morning I decided to give some of the recipes a trial run and reading through they all without fail use buttermilk which is not something I tend to keep in so I'll need a trip to the supermarket to see if they have any in stock and get some extra for another day. Does anyone know if buttermilk can be frozen? I know cream can but buttermilk is a rather unknown quantity in my cooking, Lyn xxx.

http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm

Don't know if it will work n bread though. Won't yogurt do?

dragonette

Buttermilk - apparently add half a tsp of lemon juice to a cup of milk, mix n leave to stand for ?20mins? Worth a shot

kezlou

I'm going to try and make buttermilk tomorow

I've made sour cream before using lemon juice and single cream, it was a bit watery but tasted.fine

My winter preps went totally out the window. Had repairs being don't so couldn't do much.
what I did do worked really well extra blankets on the bed. plenty if stores in.

I can see the cold lasting longer than before. Personally though I would rather have snow than wind and rain any day, at least with snow we can occupy ourselves.

Confuzzled

MrsLurcherwalker wrote: »

It's much colder here this morning but a beautiful sunny start to the day. I thought I'd been very clever the other day buying from E*ay a book on quick breads to use if I got stuck in due to icy weather and we ran out of bread. This morning I decided to give some of the recipes a trial run and reading through they all without fail use buttermilk which is not something I tend to keep in so I'll need a trip to the supermarket to see if they have any in stock and get some extra for another day. Does anyone know if buttermilk can be frozen? I know cream can but buttermilk is a rather unknown quantity in my cooking, Lyn xxx.

my understanding is that you can make an acceptable buttermilk substitute for cooking/baking by doing 1tbsp vinegar per cup or milk

ah yes here's some info about that here http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm

and some other substitutes here http://joythebaker.com/2009/10/the-best-buttermilk-substitutions/

Confuzzled

kezlou wrote: »

I'm going to try and make buttermilk tomorow

I've made sour cream before using lemon juice and single cream, it was a bit watery but tasted.fine

.

if it's an american recipe calling for sour cream greek yogurt is the closest thing i've found in the UK to this, imagine my delight here that i was no longer the weirdo that ate sour cream out of the pot, and i even got a fancy name to call it too :rotfl:

[Deleted User]

Thanks everyone, I'll be able to make the substitute very easily, it's what I use for scones and soda bread anyway but the recipe I wanted to make was for a non yeasted Rye Bread and they specified the buttermilk. I don't suppose the taste or texture will alter substantially if I use soured milk instead, much appreciate all your help, Lyn xxx.

bluebag

MrsLurcherwalker wrote: »

It's much colder here this morning but a beautiful sunny start to the day. I thought I'd been very clever the other day buying from E*ay a book on quick breads to use if I got stuck in due to icy weather and we ran out of bread. This morning I decided to give some of the recipes a trial run and reading through they all without fail use buttermilk which is not something I tend to keep in so I'll need a trip to the supermarket to see if they have any in stock and get some extra for another day. Does anyone know if buttermilk can be frozen? I know cream can but buttermilk is a rather unknown quantity in my cooking, Lyn xxx.

Ordinary full fat sour milk is an excellent substitute, my mother made scones and soda bread to die for using it for 60 years.


edit:
Arggh, just saw your last post after I sent this one, sorry about the cross over.

[Deleted User]

Thanks anyway BLUEBAG, much appreciated, Lyn xxx.