So, it has been a while since my last post. Since then I have been back to my home island to spend time during the Christmas time. It was very pleasant to be able to try traditional food from the island and being able to spend Christmas, New Years an Three Kings Day with my family. For those of you not familiar with the Three Kings Day tradition, it is similar to Santa Claus, except that the Three Wise men from the Bible who gave presents to baby Jesus, come to our houses in their camels and leave present for the kids under their beds. The kids in return leave water and grass for the camels to eat, kind of the traditional milk and cookies for Santa.
Anyway, since my last post I have prepare a lot more, yogurt, buttermilk, and sour cream Now, my main problem with all those items is what to do with them before they go bad or before the bacteria in them dies and I can’t make more buttermilk or yogurt out of them. You see when ever I have a little bit left, I make more. So to solve that problem I have been making all sorts of Frozen Yogurt, Yogurt Cake, Sour Cream and Buttermilk Breads.
That brings me to the issue of making buttermilk or sour cream, which I have not explained before. This are very simple items to make, requiring only two ingredients and one of them is share in common.
Contrary to yogurt, whose bacteria loves warmer temperatures, the bacteria needed for cultured buttermilk prefers room temperature. That is why making cultured buttermilk or sour cream is very easy. Here is what you need to make buttermilk:
- 1 quart size jar
- 1 cup cultured buttermilk
- 3 cups milk (I use 2%)
Here is how to make it, first sterilize the jar and the lids in boiling water for several minutes. Remove the jar and lid from the hot water and let them cool. Then pour the cup of cultured buttermilk, the fresher the better and top with the 3 cups of milk. Close the jar and slowly mix the ingredients in the jar and set aside in a warm place such as next to the stove. Wait 24 hour and you should have cultured buttermilk. I have used my buttermilk to make onion rings, bread, doughnuts, pancakes, etc.
For the sour cream, the procedure is similar except that you need half and half or heavy cream instead of milk. Here are the ingredients:
- 1 – 8oz jar with lids
- 2 oz of buttermilk
- 6oz of half and half or heavy cream (I have done sour cream with both)
Here is how to make it, first sterilize the jar and the lids in boiling water for several minutes. Remove the jar and lid from the hot water and let them cool. Then pour the 2 oz of cultured buttermilk, the fresher the better and top with the 6oz of half and half or heavy cream. Close the jar and slowly mix the ingredients in the jar and set aside in a warm place such as next to the stove. Wait 24 hour and you should have sour cream. I have used my sour cream to make mostly read or we use it on fajitas during dinner.
I always try to make use of my buttermilk within the week in order to be able to reuse it to make more cultured buttermilk. That way I can ensure I have bacteria still alive to start the next batch of either one, sour cream or cultured buttermilk.
As a side note, please do not confused cultured buttermilk from buttermilk. The first, cultured buttermilk is made possible thanks to a bacteria that helps ferment the milk by converting the lactose into lactic acid. That is why cultured buttermilk has a tart flavor . Its high acidity level helps fight any pathogenic bacteria that may accelerate the process of decomposing food, which is why buttermilk keeps well for weeks in your refrigerator.