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Eric Rooster Head - Portrait of a Young Man as The Artist — LiveJournal
abmann
abmann
Eric Rooster Head
Eric Rooster Head

LiveJournal. lady_fox and I are doing Science! Food Science! Standing in the kitchen right now is a bowl. In that bowl is a quart of cream and a tablespoon 1/4 cup of buttermilk. You take the cream and heat it to about 85 degrees. Take it off the heat and stir in the buttermilk. Let it sit lightly covered with a towel in a warm place for 24-48 hours and it turns into crème fraîche. Skim the fat, leave the whey and package the rest away. Huzzah!

BUT! That's not all. We bought powdered buttermilk and have regular buttermilk. According to our absolute favorite cooking magazine, powdered buttermilk reconstitutes so well, their tasters couldn't tell the difference. We are, subsequently, making two batches of buttermilk pancakes to test.

Isn't that awesome? Yes! It is awesome! Especially the last part if true because powdered buttermilk has a significantly longer shelf life. :)

Lastly: I made an ass of myself in text messages last night to nyxx_j. Let me just say to any who may date me: I am too excited when texting you to check auto-correct.

Best to find it endearing or we're just never going to work out, LJ. Ok? Can you do that for me because I'm totally worth it. :D
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Comments
lady_fox From: lady_fox Date: March 31st, 2009 01:05 pm (UTC) (Link)
1/4 c. buttermilk.

But yes. :)
abmann From: abmann Date: March 31st, 2009 01:29 pm (UTC) (Link)
Details.

Next time we should make a smaller quantity. 1 cup cream, 1T buttermilk. Hey! what if the powdered buttermilk works to make crème fraîche too? :)
lady_fox From: lady_fox Date: March 31st, 2009 01:42 pm (UTC) (Link)
That would be cool... dunno how that would work, but it would be cool. :)

we can try it.

Yay experimenting!
leathermines From: leathermines Date: March 31st, 2009 02:52 pm (UTC) (Link)
The powderd stuff does not have the cultures - the acid, yes, but you need the cultures to get the creme frache to work out.
lady_fox From: lady_fox Date: March 31st, 2009 02:54 pm (UTC) (Link)
Good to know. Thank you!
world_rim_walke From: world_rim_walke Date: March 31st, 2009 04:51 pm (UTC) (Link)
So people who use powdered buttermilk lack culture?
nathan_lounge From: nathan_lounge Date: March 31st, 2009 02:13 pm (UTC) (Link)
Back in the day, we'd take a quart of cream, put it in a covered metal bowl, and throw it on top of a fridge over night for our creme freche.

Buttermilk is a source of thermophilic-type bacteria (I may be wrong about that, but I'm too lazy to go look it up, it's either that or mesophilic-A type) and in fact, that bacteria is what is clotting the milk to make buttermilk. If your powdered buttermilk (which I've honestly never used, though i have worked with powdered heavy cream) preserves those bacteria, then you should be able to use it to make creme fresche.

Interestingly, what you're doing is basically the same process for making yogurt, sour cream (which is creme fresche but with a lower fat content), and the starting point of lots of cheeses.

Be sure to post about the powdered buttermilk experiment. That sounds interesting. Where did you get? How expensive was it?
abmann From: abmann Date: March 31st, 2009 02:42 pm (UTC) (Link)
We are going to make cheese when we buy a house, actually. We just started talking about it and intend to speak to local farms to get unprocessed milk. :D

I am unsure if the drying process in the powdered buttermilk preserves the bacteria or not. I doubt it would preserve it, honestly, but it's worth the investigation.

The container as about 3-fitty for the equivalent of 5 quarts of buttermilk. It was in the baking aisle.
nathan_lounge From: nathan_lounge Date: March 31st, 2009 02:48 pm (UTC) (Link)
What's the relationship between buying a house and making cheese?

This is a great free resource btw. I very much second the equipment it recommends picking up as far as creating a temp/humidity stabilized cabinet for aging your cheese.

Also, I'm jealous about your living in a state that lets you buy raw milk products. Ohio is off the hook insane about those kinds of things.
abmann From: abmann Date: March 31st, 2009 02:54 pm (UTC) (Link)
More space and it's easier to control temperatures in a basement. We'll also be brewing mead and beer when we have basement storage space. :)

You checked the regulation? I wasn't aware Wisconsin allowed the sale of raw milk blanketly but knew there were ways to get it somehow with easing federal restrictions.
nathan_lounge From: nathan_lounge Date: March 31st, 2009 03:02 pm (UTC) (Link)
Oh, no, I don't know anything about wisconsin law. I just assumed you were buying it legit. I'm proud of your black market milk dealing.

For cheese and cured meats, you'll really want a smaller, controlled space like a small converted fridge unless you intent to build a wine room. The reason being that you want to be able to cultivate the good bacteria in the space and not the bad molds and bacterias that inhabit most areas. A basement or under-sink cabinet can impart a musty, moldy taste to your cured items. The space concern for home brewing makes sense though.

For realz, start up for a good cheese/meat set up is a minifridge or wine cooler off of craigs list, a thermostat regulator (60 bucks), and a temp/hydrometer (25 bucks). If you get a good wine cooler, you can even skip the thermo regulator. Then some starter cultures, milk, and you're aces. We have stuff set up in a corner of our dining room.
lady_fox From: lady_fox Date: March 31st, 2009 02:48 pm (UTC) (Link)
I found it in the baking goods isle of the regular supermarket. It was either $3 or $4 for an equivalent of 3.75 quarts of non-dry buttermilk...

And according to Cooks Illustrated, this is closer to old-time, real buttermilk than the current futzed-with-milk version.
nathan_lounge From: nathan_lounge Date: March 31st, 2009 02:50 pm (UTC) (Link)
Huh. Brand?
lady_fox From: lady_fox Date: March 31st, 2009 02:53 pm (UTC) (Link)
um... I don't know. I'd have to look at it.
abmann From: abmann Date: March 31st, 2009 02:54 pm (UTC) (Link)
Probably Saco.
suibhne_geilt From: suibhne_geilt Date: March 31st, 2009 02:43 pm (UTC) (Link)
I am too excited when texting you to check auto-correct.

Fortunately, I do check the auto-correct/predictive text. This is very fortunate, because when I hit the correct numbers for my friend Amal, it first gives me "anal", with "cock" as the second choice. I highly doubt either would endear me much to her.
abmann From: abmann Date: March 31st, 2009 02:47 pm (UTC) (Link)
See, the iPhone adds your contact names to the dictionary. In my case, Amal would be the auto-correct for "Anal." :)

THERE'S SOMETHING GROWING OUT OF YOUR SKULL!
suibhne_geilt From: suibhne_geilt Date: March 31st, 2009 03:03 pm (UTC) (Link)
Those are my brilliant ideas, arranging themselves artfully around my noggin.
nyxx_j From: nyxx_j Date: March 31st, 2009 09:13 pm (UTC) (Link)
For the record, you did not make an ass of yourself in text messages to me last night. In truth, it is rather amusing to figure out what you are trying to say.
abmann From: abmann Date: March 31st, 2009 10:50 pm (UTC) (Link)
Shh! It's not nearly as funny if they know the truth!
onesoul From: onesoul Date: April 3rd, 2009 09:22 am (UTC) (Link)
love love love the food science-y posts :)
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