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SOS any HOME-MADE butermilk recipes for making creme fraiche and butermilk fried chicken?

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hae young Nov 21, 2009 09:31 PM

hey, i can get sour cream and heavy cream in my region. but this time i want to make creme fraiche with buttermilk. unfortunartely our general markets do not sell buttermilk either. so at first i have to make buttermilk. some substitution recipes for making buttermilk is like this : 1 cup of regualr milk and 1 table spoon of either lemon juice or white vinegar.
i dont know if this composition of thease two can make good substitution of that.
and i am thinking that after making creme fraiche, i should try making buttermilk fried chicken according to the recipe of the cook book : ad hoc at home by tk.
but in the recipe, tk also use buttermik. so i would like to ask you if the substitution of buttermilk aformentioned can work in this recipe too ?
thanks for reading.

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  1. l
    LauraGrace RE: hae young Nov 22, 2009 04:46 AM

    Buttermilk is a cultured product -- much like yogurt. You may be able to find the required culture in powdered form online.

    Lemon juice+milk or vinegar+milk are pretty good substitutes for buttermilk in baked goods, but those combinations don't MAKE buttermilk, so you could not use a lemon juice/milk mixture to make creme fraiche, either.

    I think you could make the fried chicken with a lemon juice/milk mixture in place of buttermilk, but it wouldn't be quite the same, flavor-wise. Buttermilk's purpose in that case is to tenderize the meat, so any acidic medium should work in a similar way. It's been a long time since I made fried chicken, so other Hounds might have a better idea than that of how well a substitute would work.

    Good luck!

    4 Replies
    1. re: LauraGrace
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      hae young RE: LauraGrace Nov 22, 2009 05:52 AM

      thanks! but how about the curdles after putting in the the acidic agent such as lemon juice or white vinegar. can the curdle be any sign of culture or not?

      1. re: hae young
        l
        LauraGrace RE: hae young Nov 22, 2009 12:14 PM

        Nope, it's just curdled. Cultured means that it contains desirable bacteria (like yogurt). It's the bacteria that adds the "tang" and thickness to true buttermilk. Because acid thickens milk and adds tang, acid/milk is a good replica. It's imperfect, of course, and true buttermilk is much tastier than an acid/milk combo.

      2. re: LauraGrace
        h
        hae young RE: LauraGrace Nov 22, 2009 07:48 AM

        i heard that the taste of the mix, made of sour cream and heavy crem, quiet resembles of that of creme fraiche.
        but i want to know how those two may differ from each othe in either subtle or obvious way.
        anyone could let me know the probable diffrence between those two?
        hey i think any of you who read my inquiry should know that sour cream i can find contains amore 30 percent of fat and my heavy cream contains 38 percent of fat.
        do you think it can go wrong ?

        1. re: hae young
          chowser RE: hae young Nov 22, 2009 09:49 AM

          I just noticed your question on the other thread, too--you can make creme fraiche with sour cream (in link) but you need more sour cream then.

          http://whatscookingamerica.net/Q-A/Cr...

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