All posts tagged: buttermilk

Clabbered Milk

Clabbered milk refers to fresh milk that is left to ferment at room temperature. The taste and flavour of clabbered milk varies depending on where you live since every region has a different set of wild yeasts and LABs. The taste of clabbered milk in the south west of France is very different to the one in Belgium though the texture is the same: thick and clotted. If you don’t like the clots in the milk give the bottle a good shake before you drink it. (For more information on clabbered milk see below). It is also useful to have a bottle of clabbered milk at hand for some baking recipes. Ingredients 1 lt. or 1 pt. of fresh raw milk OR 1 lt. or 1 pt. of pasteurised full fat milk[1] Method For fresh raw milk Leave the milk to rest either on the counter or on a shelf in the kitchen at room temperature. Within 24 hours the fresh, raw milk will have fermented spontaneously into thick clabbered milk. Once it has fermented …

SOAKED GRAINS

Method Soak the grain over-night in a mixture of water, a pinch of salt and a table spoon of an acid medium such as buttermilk, kefir, yoghurt, whey, vinegar or lemon juice. Many will know that soaking beans overnight such as lentils and chickpeas helps to soften the beans up before cooking the following day. The practice of soaking milled flour, whole grain berries or rolled oats overnight in an acid medium is less well known or even understood. Traditionally, oats were soaked in water overnight in Scotland before being cooked in the pot the following morning though there is no mention of an acid medium being added to the mix. The Irish traditionally prepared their famous soda bread with buttermilk though whether the flour was soaked over night before use is unclear since few original recipes survive. Similarly early North American pioneers soaked their flour in yoghurt overnight before preparing pancakes the following day. Many German cake recipes still call for either quark, yoghurt or buttermilk. Scones which have been prepared with buttermilk rather …

Bribery and Buttermilk

It’s all very well for me to really “dig” fermented food caught up as I am in the good news of pre-digestion, nutritional optimisation, detoxification and consumption of friendly bacteria but I have to accept that the children in the house have an all together different view on the matter. L., who is eleven and nu. 3 in the pecking order of 4 calls me an “old hag” for offering her fermented dairy drinks. It is easy to understand why. Unless you’re used to drinking fermented dairy products every morning, as was the case in the past, then kefir, yoghurt or buttermilk may well, indeed, seem like the stuff of nightmares. To be fair, I too would have probably ran a mile to avoid drinking soured milk when I was a child/teen-ager and it was only when reading Nourishing Traditions a few years ago, when in my thirties, that I began to buy buttermilk. The first few slugs were, well, challenging. I was doing it on the basis of “this stuff is so good for …