Buttermilk ???

[farfallina]

Hi everyone,

Buttermilk is not very commonly used in italy and turkey so I am not very familiar with it
I have some recipes that require buttermilk but I can't find any.

What is it exactly and can you make it with Thermomix?
When you make butter with TM, the liquid left in the bowl is buttermilk?
Has anyone tried to use that in a recipe instead of buttermilk?
How could you substitude buttermilk?
Too many questions?
 

Thank you in advance 

If we can sort this out it could be a great help to me and whoever has difficulty to find it in the market

[Amanda]

It is really easy to make a buttermilk substitute.
Just add I tablespoon of white vinegar or lemon juice to a cup of milk, stir well and wait 5 minutes to use.
Works a treat.

[achookwoman]

Amanda's suggestion is good.  There are two types of Buttermilk.  The one we buy is cultured and can be substituted with thinned yogurt.  The other is the result of making butter.  It is that  first liquid that is a result of the butter fat separating out.  Hope this helps Farfallina.

[Cuilidh]

The buttermilk Chookie refers to is the first fluid from making butter - the fluid from the subsequent rinsings you give the butter is not buttermilk so don't use that.

[farfallina]

Thank you all girls 

Amanda I will try your suggestion. It really is very easy.  Did you ever use it in cake recipes?

Achookwoman and Cuilidh, I'd like you to see a link if it is not a big trouble for you
It is in italian but you can see from the pictures
The cook is making butter using 1kg of cream
Practically she inserts butterfly and beats cold cream on Speed 4 until it seperates and becomes butter
There is a leftover which is supposed to be some buttermilk
Is that what you mean? and did you ever make butter and use leftover buttermilk in a recipe? is it similar to the ones you buy from supermarkets?

http://www.cookaround.com/yabbse1/showthread.php?t=93127&page=1

[Amanda]

I've used this method for substituting buttermilk often and it works very well.
Also cheaper than buying it.

[cookie1]

Farfallina I often use buttermilk in cakes.

[farfallina]

I will let you know of the results
Than you all 

[farfallina]

Amanda thank you again for your advise
I used it as you said in a cake recipe

Thank you all of you for your time 

[andiesenji]

Farfallina, I don't know how to do an internet search for your locality but you might try to find  powdered buttermilk or buttermilk powder, dried buttermilk, etc.

I tried to find the post that a member of another forum, who lives in Israel, made about finding it but so far no luck. 

The company that makes it for both commercial kitchens and consumers here in the US is SACO.  There are other producers but they are small, mostly local, organic, etc.

[Amanda]

I bought some powdered buttermilk a couple of years ago, but didn't like it at all.
It made up very lumpy and it was difficult to get the lumps to dissolve.

How did your cake turn out Farfallina?

[andiesenji]

I bought some powdered buttermilk a couple of years ago, but didn't like it at all.
It made up very lumpy and it was difficult to get the lumps to dissolve.

How did your cake turn out Farfallina?

You don't have to mix the kind sold here with liquid.  You mix it completely into the dry ingredients along with salt, baking soda and etc.  You can also mix it in a blender if you need a liquid in the recipe. 

[farfallina]

andiesenji, it would be hard to find also powdered one, I will check it anyway
I guess it is called as latticello in polvere in italian.
I found one by searching online
You use it mixing with 200ml of water

Amanda, my cake was very tasty and nice. You can see the pictured here
I've never seen or tasted buttermilk in real so I don't know exactlu how similar the result was
But seemed like worked for what i needed for

Thank you both for your replies and help 
I cherish them

[andiesenji]

I should have mentioned it before.  You can substitute yogurt for buttermilk.  It has the same acidity so performs with the alkaline ingredients the same way.

You can add a little regular milk if it is very thick but it usually liquifies when stirred vigorously.

[farfallina]

Yogurt-milk mixture? I can try that too
I won't have to let it rest for 24h like making sour cream will I?
thanks andiesenji