www.sausagemaking.org

Hi all.
Wandering through the Dairy section in Morrisons the other day, I see they're selling "Live Culture" buttermilk. I think I can guess the answer to my question, but just to be sure.. This is not the same as a buttermilk culture that you'd use in Cheesemaking?

Thanks
Ian

I think it probably is...


Dave

Hi johnsoni

I’ve used Morrisons Live Culture" buttermilk to make Blue stilton and it works for me. No problems curds set in just over an hour.

Clive

Thanks Clive.


Dave

There's some info here:

http://en.wikipedia.org/wiki/Buttermilk

I guess they're the same but produced differently?

Phil

Been looking for buttermilk.

Which section is it in? Is it with the milk lines?

All the same, just marketing hype, all our Creme Fraiche is made by adding buttermilk to whipping cream. You need to check the butterfat content of the cream, but other than that a couple Tbs of butter milk per cup of W cream left at room temp will yield a very nice creme fraiche if you cannot get it, for instance in this part of the world. Creme Fraiche is such a versatile ingredient and adds that extra quality content to sauces, etc, that it leaves folks wondering what your secret was. Also very forgiving when used in sauces, as it does not tend to split as easily as other dairy. Just thought I'd throw that in.

The_blue wrote:Been looking for buttermilk.

Which section is it in? Is it with the milk lines?

It's normally in with the cream section if the store sells it.

Dave

Hi all,
Sorry - been away, missed the replies coming in - thanks for the help - much appreciated.

The-blue... In our local store, they have it stocked up above the Milk. It's not the biggest store on the planet, so I'd guess that they must have it in most of their bigger stores...

Clive - thanks. I was going to give it a go anyway, previously, I'd used the DVI / MA400 - so a handy source of buttermilk is a big result, and thought it would be worth an experiment...