SACO real cultured Buttermilk Blend

Discussion in 'Pastries & Baking' started by dagger, Aug 19, 2005.

  1. dagger

    dagger

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    Can't boil water
    Anyone ever use this cause i hear it's very good. Also heard that King Aurther Flour is the best all-perpose flour :chef:
     
  2. phatch

    phatch Moderator Staff Member

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    I keep some tubs of it around as I don't usually have buttermilk on hand. I've been happy with it. 'Souring' milk with some lemon juice/vinegar is pretty close to it too for many purposes.

    I've never used King Arthur flour, though I was looking at the KA cookbook in the bookstore the other day. Pretty tempting.

    Phil
     
  3. liv4fud

    liv4fud

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    curious - as one of the ways to make Indian cheese (paneer- you might have heard of - as in saag-paneer) is to add lemon juice or vinegar to scalding milk and then separating the curds and whey.

    doesn't that happen in your cases?
     
  4. phatch

    phatch Moderator Staff Member

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    It does curdle the milk a bit, but buttermilk is a bit curdled from the bacterial culture's action. But when you add it to the other ingredients, the curdling tends to get disrupted before completion.

    Phil
     
  5. bigbuns

    bigbuns

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    I have several recipes that call for buttermilk that I do not make that often.
    I keep a can of Saco in the fridge...use what I need and no waste. Just mix it in with the dry ingredients and increase liquids.