Ask Nadia; FOOD.
Byline: with AMBER GRAAFLAND
What is buttermilk and where can I get it? And if I don't have it can I just use ordinary milk? I find it really frustrating when you need it for a recipe. Is it necessary or is it just a chef thing?
Dear Claire, I feel your pain! Buttermilk is traditionally a by-product of buttermaking - the liquid that is left over after butter is churned from cream. It is now made by adding a bacterial culture to milk.
It has a slightly sour, acidic taste and is used for making scones, soda breads and marinades. It can also be used to replace milk to make a healthier milkshake.
There are a few things that can be used in place of buttermilk if you can't get it. If you mix 200ml plain yoghurt with 50ml milk, that's a good substitute for buttermilk in marinades.
Or you can sour some milk by adding some acid. Pour 250ml milk into a jug and stir in 1 tbsp lemon juice or white wine vinegar. Stir well and leave to stand for five minutes before using. Full-fat milk or semi-skimmed milk work best as skimmed milk tends to turn a little watery.
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|Title Annotation:||Features; Opinion Column|
|Publication:||The Mirror (London, England)|
|Date:||Jul 25, 2015|
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