"Whole" Buttermilk - where to find?
- MMRuth Jun 27, 2008 06:10 PM
I'm hoping to make biscuits for the first time this weekend, using the White Lily flour I brought back from Virginia last week (amusing conversations with TSA officials about same), but at Citarella they only have low fat buttermilk, and I don't remember seeing non-low fat butter milk at the various places I shop..
Any suggestions or sightings? Pretty open about where to buy it - may be at Union Square for the farmer's market in the a.m. tomorrow, so anywhere around there would be great - and I live on the UES.
I have searched high and low for whole buttermilk, they just don't sell it. Since you want to bake with it and not drink it you can make your own by dissolveing1 tablespoon of white vinegar or lemon juice into 1 cup of whole milk. Let it sit at room temp for at least 15 minutes and let it curdle.
Isn't whole buttermilk something of a non-traditional ingredient? The original buttermilk was the left overs from making butter, so would have been low fat. Of course what you buy now is cultured, rather than naturally soured. We do have access to other cultured milk products - such as sour cream and yogurt, Hispanic creama. You could use a mix of low fat buttermilk and one of these cream based products.
What what would whole buttermilk add to your biscuits? Most of the fat would still come from the butter that you cut into the flour. There some biscuit recipes that use heavy cream to provide all or part of the fat. I can imagine using cultured sour cream (what the ingredients list) along with baking soda in one of these cream recipes.
Exactly. Buttermilk is naturally low fat. If you get it from the farmer's market, i would expect it to be low fat. I HAVE seen full fat versions of buttermilk at regular old grocery stores, but it is merely cultured whole milk. Does your recipe specifically call for whole buttermilk? You could always add a little cream if you really want to amp the fat content.