Fw: Subject: [CH] cornbread - buttermilk substitute?

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> All of the following are great, but for speed and convenience, try adding
1
> tbsp lemon juice to 1 cup of milk and letting it sit for about half an
> hour.  This has always had wonderful results for me.
> 
> TTFN and Ciao!
> 
> Rossana
> Moderator Mom for Si Mangia mail list
> 
>  
> > Date: Mon, 19 Oct 1998 10:58:09 +1300
> > From: stevet@terabyte.co.nz (Steve Taylor)
> > Subject: [CH] cornbread - buttermilk substitute?
> > 
> > Help, can anyone recomend an alternative to buttermilk.
> >  I have been having a hel of a lot of trouble finding it here in New
> > Zealand.
> > 
> > Thanks in advance   -Steve
> > 
> > I paraphrase from page 485, Joy of Cooking, 1961 edition.
> > [Also, there is more info on pp486-7
> > on various thicknesses of yogurt and sour cream.]
> > 
> > Buttermilk
> > Originally this was the residue from the butter churn.
> > Today it is made from pasteurized skim milk.
> > Buttermilk has a higher amount of lactic acid than skim milk.
> > Its protein precipitate is in the form of a fine curd,
> > which makes it more quickly (easily) digested than skim milk.
> > 
> > You can make it by warming 1 quart of skim milk to 70-80F,
> > and adding 1/8 tsp. salt & 1/2 cup 70F buttermilk
> > and letting it curdle at 70F. Big damn help, that.
> > 
> > However,
> > 
> > Sour Milk
> > This is whole (or skim) milk
> > that is allowed to sour naturally
> > (covered, at 70F).
> > It is made from UNPASTEURIZED or UNSCALDED milk:
> > pasteurized or scalded milk will NOT SOUR, but will SIMPLY SPOIL.
> > 
> > This is the way my grandmother used to make it;
> > she called it "clabbered milk"
> > and after chilling it well, drank it.
> > 
> > Clabbered milk can be subsituted for buttermilk in cooking.
> > When she wanted extra richness for her baking,
> > she would stir a small amount, about 1:4 by volume,
> > of fresh cream into the clabbered milk.
> > 
> > So, try the plain and the enriched "clabbered" milk.
> > 
> > Art
> > 

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