Easy, DIY Perpetual Buttermilk

We all know the common substitute for a cup of buttermilk using 1 T. lemon juice or vinegar and adding milk to measure 1 cup.  I have never been very satisfied with this substitute.  I do keep some dry buttermilk in my fridge (Saco), but I, by far, prefer using liquid buttermilk.  The problem is that I sometimes don't remember to pick it up.  I now keep liquid buttermilk on hand by making my own.

It takes only a small amount of commercial buttermilk to make homemade buttermilk, so before the buttermilk is gone I make a new batch. Once a batch of homemade buttermilk is made, it is possible to keep using the homemade buttermilk as a starter so one can keep making fresh buttermilk for quite some time.

The proportions to use are 1 part buttermilk, 4 parts milk and 1/8 t. Kosher salt per cup of milk used.  The method is as simple as placing the ingredients in a clean jar, shaking well, and letting the jar sit on the counter for 24 hours.  At that time, the mixture should be thick and smell like buttermilk.  Place in refrigerator to store.

Save some of this buttermilk to make the next batch of buttermilk.  Just keep saving some of the previous buttermilk batch to start the next batch.

I wish you could see how nice and thick this buttermilk is, much thicker than the commercial buttermilk I started with.

Any milk can be used to make this: whole, low-fat (which is what I usually use), skim and even goat's milk.  To make crème fraîche, stir 2 T. of the buttermilk into 1 cup of cream, cover and let stand 8 to 24 hours or until thick.

The recipe for 1 cup of buttermilk:
1/4 c. commercial buttermilk (or buttermilk from a previous batch)
1 c. milk
1/8 to Kosher salt

Combine ingredients in a clean jar, shake well.  Let sit on counter at room temperature for 24 hours.  Store in refrigerator.  Save enough buttermilk to make the next batch.

Each batch of buttermilk will last about two weeks.  If the amount of buttermilk gets "out of hand", it can be frozen.  I wrote a post about how freezing buttermilk here.

The next time there is a bit of buttermilk on hand, give this a try.

Linking to these great parties:
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Cheesy Sausage Potato Bake

Good Monday to all.  Welcome to my new followers and thanks to everyone who takes time from their busy lives to read this blog.  I hope that you find some useful information here.  Have a great first week in April.

Recently I need to use up a roll of Jimmy Dean Sausage that I had in my refrigerator and wanted to use it to make something for dinner.  After wandering the internet to get some ideas; as usual, I pretty much came up with my own thing.

I combined the sausage with some diced potatoes, added a cheese sauce, and topped the whole thing with French fried onions.  I could have added peas, peas and carrots or other veggie to make this a one-dish meal.   Of course, I added some diced red pepper.  You could use green pepper if that is more your thing.

Hubby liked this one.  It is the kind of thing that is easy for him to reheat to eat on the nights that I work.

 Cheesy Sausage Potato Bake
6 medium potatoes, peeled and diced into 1-inch chunks (enough to cover the bottom of a 9x13-inch baking dish in a single layer)
1/2 c. diced red pepper
1 lb. ground sausage
1/2 c.  flour
3 c. milk
1 to 2 c. shredded sharp Cheddar cheese
1 can (6 oz.) French fried onions

Place potato chunks in a saucepan and cover with water.  Bring to a boil and boil 5 minutes.  Add diced red pepper and boil 5 minute more.  Remove from heat and drain off water.  Meanwhile, brown sausage in a large skillet.  Place potato/red pepper mixture in the bottom of a greased 9x13-inch baking dish.  Remove sausage from skillet with a slotted spoon and spread over potato/red pepper mixture in a single layer.  Add flour to skillet and stir well to mix with sausage drippings.  Gradually add the milk, stirring and bringing to a boil.  Boil 1 minute or until thickened to medium/thick sauce consistency.  Stir in cheese and cook until cheese is melted stirring to blend.  Pour cheese sauce over sausage and potatoes in baking dish.  Spread French fried onions evenly over the top.  Bake at 350 degrees until browned and bubbly.  Serves 6 to 8.

Improve Cooking Challenge-Corn on the Cob in Milk and Herb Butter Corn

The ingredients for this month’s Improve Cooking Challenge hosted by Brenda over at Frugal Antics of a Harried  Homemaker are corn and butter.  This challenge is great fun.  You can find information on joining the group here at Brenda's Improv Page.

I didn’t stray too far afield with this one.  We love corn on the cob and have it often during the summer.  Hubby would willing eat a meal of corn on the cob, deep-fried yellow squash, fresh local tomatoes and nothing else every day when it is all in season.  Unfortunately hubby cannot eat the corn on the cob so he has to cut it off.  I always cook enough corn on the cob to have leftovers. I cut the corn off the cob and add a garlic/herb butter blend to reheat the leftover corn. I make the herb butter ahead and add just a tablespoon or so when the corn is reheated it just has a nice sheen.

Today I am going to share a method that I ran across to cook corn on the cob that I really like.  I found it over at Siggy Spice.  The produces corn that is always sweet and juicy.  Siggy didn’t have a name for her method so I am calling it Corn on the Cob in Milk.  Thanks, Siggy, for a great idea.

Corn on the Cob in Milk
from Siggy Spice
6 to 8 ears of corn, husks and silk removed
water
1 c. milk (whole milk preferred)
1/3 c. sugar
1/4 c. (1/2 stick) butter (I slice it into several pieces)

Fill a  large pot with enough water to cover the corn.  Do not salt the water.  Add the milk, sugar and butter.  Bring to boil (this can take a little while depending upon the amount of water used).  Add the ears of corn.  Reduce heat to a simmer and cook for 8 to 10 minutes or until just tender.  Remove immediately and serve with butter, salt and pepper to taste.

Frugal tip:  I freeze the water/milk/butter mixture in 1 and 2 cup portions and use it instead of any water called for when I make potato or corn chowder.



Garlic Herb Butter
1/2 c. butter
1/2 t. salt
1/2 t. garlic powder
1 t. paprika
1/8 t. pepper
1/4 t. marjoram leaves
1/4 t. thyme leaves

Melt butter.  Stir in remaining ingredients.  If made ahead, store in refrigerator and remelt before using.  Makes 1/2 c.

Caramelized Herb Butter Corn
Cut corn from leftover corn on the cob.  (I usually have about 3 ears.)  Place corn in a skillet.  Remelt Garlic Herb Butter and add just enough (1 to 2 tablespoons) to give the corn a nice sheen.  Heat and stir until corn is hot and starts to caramelize.  Servings depend on the amount of leftover corn.

Check out the links below to see what other Improv bloggers have done with corn and butter.