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Full Online Book HomeLearning KitchenDairy - Buttermilk
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Dairy - Buttermilk Post by :mikefilsaime Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1273

Click below to download : Dairy - Buttermilk (Format : PDF)

Dairy - Buttermilk

1 cup active cultured buttermilk
1 quart whole milk
very clean 2 quart container

Pour the milk into the 2 quart container. Add the buttermilk. Whisk until thoroughly mixed. Pour inoculated milk back into the original containers. Let sit at room temperature over night. Refrigerate until needed.

Because buttermilk is acid, it will keep well in the refrigerator for weeks (or longer if you are using it for baking). However, if it gets too old, the bacteria will die, and it cannot be used for inoculating fresh milk.

You can make any volume of buttermilk you like, so long as you hold to the proportions of 1 part buttermilk to 4 parts whole milk.
http://biology.clc.uc.edu/Fankhauser/Cheese/BUTTERMILK.HTM (interesting site}
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Dairy - Cheese -   Baked Brie Dairy - Cheese - Baked Brie

Dairy - Cheese -   Baked Brie
1 1 lb. wheel of Brie 1/2 pkg. Puff pastry sheets 1 egg 1/2 c. fig preserves (can substitute strawberry or any preserve) 1/4 c. toasted almonds, sliced Assorted crackers several bunches of red and green seedless grapes Thaw puff pastry for 1/2 hour. Mix egg with water and put aside. Unfold pastry on lightly floured surface. Roll in 14" square. Cut off corners of pastry to make a circle. Spread preserves in middle of pastry until an area about the size of the cheese is covered. Place cheese on top. Brush the pastry with egg mixture. Fold pastry over cheese

Dairy - Butter -  Sun-dried Tomato Butter Dairy - Butter - Sun-dried Tomato Butter

Dairy - Butter -  Sun-dried Tomato Butter
1 stick butter (softened) 4 T sun-dried tomatoes (rough chop) 1/2 T parsley (chop) 1 T white wine 2 cloves garlic (minced) 1 T shallots (chopped fine) 1 t Worcestershire sauce salt (to taste) white pepper (to taste) Begin by preparing the butter first. (This can be prepared several days in advance). Combine the butter, sun-dried tomatoes, garlic, shallots, parsley, Worcestershire sauce, and white wine in a small mixing bowl and mix well with a wooden spoon. Season to taste with salt and pepper. If using the sun-dried tomatoes that come in a jar packed in oil, then be sure to