Soybuttermilk Recipes

Steps:

• Mix together lemon juice and soy milk; let sit for 10 minutes.
• (An easier way to think about this is to put 1 Tbsp lemon juice into a measuring cup, then simply add soy milk until you have a cup)
• Add this to recipes as you would buttermilk!
• This also works with 1 Tbsp vinegar in place of the lemon juice.

Steps:

• Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
• Use as needed in a recipe, or cover and refrigerate until needed.

Steps:

• Pour the cream into the bowl of an electric mixer fitted with a whisk.
• Tightly cover the top of the bowl with plastic wrap, and start the mixer on medium-high speed.
• The cream will go through the whipped stage, thicken further, and then change color from off-white to pale yellow; this will take at least 5 to 8 minutes. When is starts to look pebbly, it's almost done. After another minute the butter will separate, causing the liquid to splash against the plastic wrap. At this point stop the mixer.
• Set a strainer over a bowl. Pour the contents of the mixer into the strainer and let the buttermilk drain through. Strain the buttermilk again, this time through a fine-mesh sieve set over a small bowl - set aside.
• Keeping the butter in the strainer set over the first bowl, knewad it to consolidate the reamaining liquid and fat and expel the rest of the buttermilk. Knead until the texture is dense and creamy - about 5 minutes. Strain the excess liquid onto the buttermilk. Refrigerate the buttermilk.
• Mix salt into the butter, if you want. Transfer to an airtight container and refrigerate.

Steps:

• Add vinegar to a liquid measuring cup. Then, add milk until the amount reaches one cup. Let the mixture stand at room temperature for 5-10 minutes. It should look curdled. Stir and you have homemade buttermilk!

Steps:

• In a clean pot heat the milk but do not boil.
• Then let cool to the touch, about 70°F.
• Mix some of the milk in the cup that contains the buttermilk;stir well.
• Then add this mixture to the milk in the pot, along with the salt; stir, but do not overdo it.
• Transfer to a glass jar or container and cover with plastic wrap.
• Let sit in a warm place for about 14 hours; the time will vary depending on how long it takes to clabber and it can be as long as 24+ hours.
• Using a hand motorized blender, blend until you have just the right consistency/thickness.
• Put in the refrigerator and chill.
• Note: Since this is not a commercially made product and the process is not controlled (temperature sensors) -- it may not clabber correctly; There are many factors which might cause this; You need to use fresh Active Buttermilk Cultures (look on the container for live cultures and date), need fresh Milk, clean utensils (pot, jars) and most importantly the correct room temperature (70°F) while it sits and clabbers; Also, try not to disturb it and put the jar or container in a low light, dark area too.

Steps:

• Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
• Add enough milk to bring the liquid up to the one-cup line.
• Let stand for five minute. Then, use as much as your recipe calls for.