Here are some photos of my first attempt at a soaked grain dish from Nourishing Traditions - inspired by Louise from Quatre Pattes. They were so light, fluffy and tasty - no-one would ever have been able to tell they were sugar-free and made from buckwheat and not refined white flour. I took them to the playgroup where I volunteer and they went down a treat by both the children and parents!
But mainly, I can’t tell you what a good feeling it gave me to see my little boys wolfing these down - knowing that I can provide them with something so tasty yet so nourishing. Truly, a joy to behold!
Jan 20th, 2008 at 4:17 pm
Looks good. I have been meaning to make buttermilk as the ones sold in coles are 98 percent fat free. I know in the sally fallon book there is a recipe to make butter milk, but you need the starter culture. The health food shop does not sell the starter culture, so do you have nay idea where can I get it? I live in Sydney, Australia
Jan 21st, 2008 at 11:34 am
Aahh I must confess I did not make the buttermilk myself unfortunately! I just bought it at my local deli. Good luck - hope you find it!
Jan 22nd, 2008 at 1:48 am
There is fake buttermilk and real buttermilk:-)
Originally, buttermilk was the liquid left over from churning butter from cream. Today, this is called traditional buttermilk.
Buttermilk also refers to cultured buttermilk, a product where lactic acid bacteria have been added to milk.
While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be thinner whereas cultured buttermilk is much thicker.
In the early 1900’s, cultured buttermilk were labeled as artificial buttermilk, to differentiate it from traditional buttermilk, which was also known as natural or ordinary buttermilk.
From Wikipedia
I don´t make it myself- but I get real good organic buttermilk from a danish company called Thise ( they make the best butter as well :-)
Jan 22nd, 2008 at 1:49 am
Mum - use a good natural sour cream without additive as a starter.
Jan 26th, 2008 at 10:37 pm
Here is the US we just use store bought buttermilk as our live culture to make more buttermilk. It works great for up to a couple of months, but I do reculture often to help it stay fresh. I can’t understand why Sally Fallon doesn’t suggest using store bought buttermilk to culture for more buttermilk when she suggests using store bought buttermilk for culturing cream for creme fraiche. I just know I do it all the time and even sell it at our raw dairy farm. Too bad raw milk is illegal for you all.
Jan 28th, 2008 at 3:24 am
hi, to make it easier, i use whey instead of buttermilk if i have not churned butter in a few days….it is the same, i also use spelt flour as i have removed wheat from our home recently….(coles must be finding it difficult now i dont spend ALL of my pay there)…give it a trry, you can use it for fermenting just like the buttermilk……nadine
Jan 31st, 2008 at 6:12 am
Yum! You’ve inspired me to try this recipe. Lisa
Feb 6th, 2008 at 10:38 am
Hi,
I have a question for anyone that knows the answer.I attempted to make my own buttermilk.I used two tablespoons of whole buttermilk and a quart of whole milk.I let it sit in my cupboard overnight.It wasn`t good,what did I do wrong and any suggestions?
Feb 6th, 2008 at 6:22 pm
Thanks Nadine.There is also a way you can firment milk and buttermilk overnight.The firmitation process adds extra heath benefites.In a pinch I will use apple cider vinegar as well and that works.If anyone knows about firmenting it overnight,I`d love to hear from them.