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View Diary: Sunday Bread - Royal Hibernian Brown Soda Bread (65 comments)

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  •  Buttermilk has zero fat (2+ / 0-)

    It's the milk that's left over after you churn the butter out of it. Gets its thick texture from cultured micro-organisms, like yogurt (or sourdough).

    •  You have to read the label now. (4+ / 0-)

      Most of the buttermilk at my grocery store is full-fat.  Since commercial buttermilk is milk with cultures added, instead of the milk left after churning,  they have started adding the cultures to whole milk.    

      The Republican motto: I've got mine. Screw you.

      by leu2500 on Sun Jan 23, 2011 at 09:59:27 AM PST

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      •  You're probably right (0+ / 0-)

        But the name comes from the fact that (originally, at least), there was no butter (left) in it, not because of its 'creamy' texture. It'd cultured to improve the taste and mouth feel of what was essentially skim milk.

        •  it's easy enough to make your own if you can find (0+ / 0-)

          non-homogenized whipping cream.

          All else fails, I'll buy the powdered buttermilk.
          It has a few advantages for cooking: I can reconstitute just the amount I need, so there's less waste. It's a powdered product so it's got better shelf life.
          There's also the non-refrigerated factor for the unopened packages -- they're storable.

          LBJ & Lady Bird, Sully Sullenberger, Molly Ivins, Barbara Jordan, Ann Richards, Drew Brees: Texas is No Bush League! -7.50,-5.59

          by BlackSheep1 on Sun Jan 23, 2011 at 01:21:28 PM PST

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