Can you make HM Buttermilk?

ceridwen

Oooh,......I love buttermilk and have never found it yet in Britain. So - thinking about trying the idea of adding vinegar to milk to see if I can make a substitute - did we ever work out which type of vinegar to use purlease - the choice in my house is malt, wine, cider and balsamic - so which ones out of those would "do the trick" purlease?

Trishh_2

Penelope_Penguin wrote: »

Hi there! We have an existing thread on how to make buttermilk at home, so I'll add this thread to keep ideas together

Penny. x

Yep, I knew I'd read that tip I mentioned, somewhere on here

furndire

can you make it simply. When I looked it up it seemed a little complicated to make

BOBS

I know we buy it by the pint over here in Northern Ireland and use it for baking to make scones, soda bread etc. It isnt something I would drink personally but know folks who do.
Think I remember my sis in law saying she couldnt get it in England and possibly used cream of tartar with ordinary milk as a substitute - someone correct me if I am wrong on this one.

Penelope_Penguin

furndire wrote: »

can you make it simply. When I looked it up it seemed a little complicated to make

Buttermilk is the liquid left after butter is made There's an existing thread on this subject, so I'll add your question so that you can see other answers

Penny. x

nettles77

Thanks In Advance.

Pink.

Hi nettles,

Yes, buttermilk is a residue left from making butter.....I've linked to that in your other thread. There's an earlier thread on making buttermilk that should help so I'll add your post to it to keep the ideas together.

Pink

nettles77

many thanks.

Gigervamp

ceridwen wrote: »

Oooh,......I love buttermilk and have never found it yet in Britain.

Tescos sell it.

poorly_scammo

I am going to make some bread which calls for buttermilk. I intend to use the milk and lemon juice trick rather than buy the buttermilk to go in it. I've noticed that the consistency of buttermilk is thicker than milk + lemon juice so was wondering if I need to adapt my breadmaking recipe in any way and whether using the substitute will affect the bread rising?

Ta