I have a secret…this isn’t my first blog. Or my second, now that I think about it. In a previous life, I blogged about cooking with my husband at In the Kitchen: Where Things Get Hot.
It was also a kitchen where my cooking was sporadic and Ty’s blog posts were nearly nonexistent. He works really hard and is kind of a perfectionist in some ways. Apparently, writing blog posts is one of those ways. He would cook something and then write the longest piece on it that never ended up getting published.
Then, I got pregnant again and stopped cooking almost altogether.
Well, I’m back at it again and I’ve also stopped expecting Ty to work, fix all the things broken in our house, cook a couple days a week, play with the kids, spend time with me and blog.
Instead, I’ll write about his culinary creations and today it’s buttermilk. When he first started making buttermilk, I didn’t really understand why. He has a lot of projects that don’t seem super urgent to me, but it’s an outlet for him, so I at least try not to discourage them.
He first started using buttermilk in pancakes, varying his recipe each Saturday morning. For several weeks, I ate the somewhat sour pancakes silently wishing he’d just use the Bisquick mix. But that goes against everything he stands for. Why use a mix when you can do it yourself and add new tastes along the way? Why go to the store and buy buttermilk when you can grow it in your microwave?
With some careful feedback on my part, he continued adjusting the flavor until it is now perfect. I tried making pancakes without buttermilk the other day and they were just blah. He also uses the buttermilk as a chicken marinade and it’s de-lish!
Here’s how it’s done:
First, buy some buttermilk. I know, I know, I said this is homemade, but you do need to start somewhere! We are creating a buttermilk culture, so combine 1/2 cup buttermilk and a 1/2 cup whole milk. You can also use 1/2 cup whole milk and a 1/2 cup yogurt. Either way, combine the ingredients in a clean container.
Second, put it in the microwave or in a location that is just slightly above room temperature. We use our microwave because we leave the cooking light on above the stove, so the slight temperature from that light makes our microwave the perfect temperature to grow the buttermilk. This allows the good bacteria to grow.
Third, let is sleep. Leave it alone overnight or about 24 hours to let the bacteria grow.
Fourth, refrigerate it. Once it has reached the flavor you like, just continue to add whole milk to it to help it continue to grow and you’ll never have to buy buttermilk again!
And another thing, if it separates to whey on the side of the container, just shake it up. Store the buttermilk in the fridge until you’re ready to cook with it. And no worries about an expiration date, this stuff lasts a long, long time. Eat up!