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#1 |
Very Gabby LCF Member!!!
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,317
Gallery: Barbo
Stats: 225/145/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
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Low Carb Delicious Buttermilk
BUTTERMILK....LOW CARB...REALLY GOOD!
My only disclaimer is that I have not tried to make another buttermilk with the new homemade one. That will have to come later. My very good friend Skip gave me a recipe for making buttermilk. She uses 2% milk, but that was too high carb for me so I have been working with Hood "Calorie Countdown" Dairy Beverage. One cup servings is 3 g. carb, 70 calories, 4.5 g. fat, only 3 g. sugar, with 30% calcium, same as reg. milk. Not only low cal, but low sugar/carbohydrates. Here's how I do it. 3 cups of Hood 2% Reduced Fat Dairy Beverage 1 c. of regular buttermik from the market. Using a very clean quart Mason jar (I put boiling water in) Pour it out and it's ready to go. Heat the milks just to barely warm. Place it in the clean jar. Shake it well. Place the jar in a warm part of the kitchen. Let it set up for 24 to 36 hours. I've made about 4 quarts of buttermilk and each has been very good. Not quite as thick as if you were using regular milk. But very tasty, good for the tummy, great for baking. I love it. Won't be without it anymore. Here the disclaimer part. I have not fermented a second batch with the "new buttermilk" yet. That is the next step for me. I will report as I go along.
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#3 |
Very Gabby LCF Member!!!
Join Date: Jul 2011
Location: Central Texas
Posts: 4,404
Gallery: buttoni
Stats: 199.6/182/150
WOE: Atkins 4/09; CNS/Ultra LC 4/16
Start Date: 4/21/09 Height 5'5", Age 67
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I'm so glad to see this, Barbo. I'll have to give it a try sometime. Does it keep a long time like real buttermilk?
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#5 |
Very Gabby LCF Member!!!
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,317
Gallery: Barbo
Stats: 225/145/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
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Buttermilk Lasting Qualities
What can I say? We drink or use it up so fast. I've been starting
each day with about 6 oz. Helps your tummy. I do think it will last like regular buttermilk. This next batch is going to be made with the Hood Dairy but I will be adding about 1/3 c. HWC to the batch and see if it thickens up more. Wondering if Carolyn's recipe for 'milk' would work. Nothing like trying and experimenting. I baked with it too. It's so easy to make. Will be looking forward to everyone's tweaks. Hope you all will give it a try.
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BARBOS LOWCARB kITCHEN |
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#6 |
Very Gabby LCF Member!!!
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,317
Gallery: Barbo
Stats: 225/145/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
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Buttermilk Lasting Qualities
What can I say? We drink or use it up so fast. I've been starting
each day with about 6 oz. Helps your tummy. I do think it will last like regular buttermilk. This next batch is going to be made with the Hood Dairy but I will be adding about 1/3 c. HWC to the batch and see if it thickens up more. Wondering if Carolyn's recipe for 'milk' would work? Nothing like trying and experimenting. I baked with it too. It's so easy to make. Will be looking forward to everyone's tweaks. Hope you all will give it a try.
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#7 |
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Join Date: Dec 2009
Location: California
Posts: 3,566
Gallery: ravenrose
Stats: lost 130 lb so far, and miles to go before I sleep
WOE: low carb controlled calorie
Start Date: June, 2009
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sounds fantastic! now I wonder the lowest proportion of buttermilk you could use and still be successful... reculturing subsequent batches is also key unless you have a high carb buttermilk drinker in the household. I couldn't pay my husband to drink it! LOL
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#8 |
Major LCF Poster!
Join Date: Aug 2004
Location: WY
Posts: 1,904
Gallery: crazywoman-n-wy
Stats: 132/116/100
WOE: My way - low carb
Start Date: Aug 2003
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I used to make buttermilk this way with "real" milk years ago. I have never liked to drink buttermilk (never did like it!), but I would make it to cook with.
If you can make it with Hood's I see no reason you couldn't make it with Carolyn's milk. I usually add a little extra cream to my Carolyn's milk. I have, by adding about half again as much cream as milk, made yogurt with her milk. But It needs either a lot of cream, or casein pwd (which is hard to find now), or both to make yogurt. That being said, if you can make buttermilk with the Hoods, I would still think you could make it with Carolyn's milk. But, not having tried, I really don't know for sure. Since I don't drink buttermilk, and really don't or probably wouldn't use it that much, probably won't try this. But ifn I was a buttermilk drinker, I'd sure give it a try! My tastes have changed so much over the last years, that I MIGHT possibly like buttermilk now, but just can't think I would. Just can't bring myself to try it again. ![]()
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#9 | |
Very Gabby LCF Member!!!
Join Date: Jul 2011
Location: Central Texas
Posts: 4,404
Gallery: buttoni
Stats: 199.6/182/150
WOE: Atkins 4/09; CNS/Ultra LC 4/16
Start Date: 4/21/09 Height 5'5", Age 67
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#10 |
Senior LCF Member
Join Date: Aug 2012
Location: New York's Hudson Valley
Posts: 414
Gallery: Jakelilydad
WOE: low carbs
Start Date: Feb 2012
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I LOVE buttermilk to drink - always have (which may be why I like it. It might be one of those things that you have to have as a really little kid, and then your tastebuds are set for life.). There is nothing better than a cold glass on a hot day. That said, it is now January... But buttermilk is cultured like yoghurt, so I am thinking that the lactose gets eaten just like in yoghurt, in spite of what the nutrition label says.
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#11 |
Senior LCF Member
Join Date: Aug 2012
Location: Barrie, Ontario Canada
Posts: 397
Gallery: canadiangirl
Stats: 162/125/125
WOE: Low Carb/ ReducedCalorie
Start Date: June 12, 2012
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I make my own butter using organic 35% cream. The liquid that is left once it seperates, is this considered buttermilk? It is delisious and has absolutely nothing added and I consider it the added (effortless) bonus to making fresh butter.
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#12 | |
Major LCF Poster!
Join Date: Nov 2009
Posts: 2,871
Gallery: Mistizoom
Stats: 300/230/190 initial goal
WOE: attemping the Perfect Health Diet
Start Date: low carb - 11/2012, PHD - 2/2017
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Quote:
If you culture heavy cream with buttermilk then you will get sour cream/creme fraiche. I don't know about the Hood countdown milk, but with regular milk I have found I can reculture a few times before it no longer works, then I had to start with storebought buttermilk again. With regular milk you can use 1/2 cup buttermilk to 3.5 cups milk (fill up a quart mason jar). That way you can get 2 quarts out of a small carton of commercial buttermilk. Not sure if it takes longer that way, room temp for 16-24 hours usually is enough. I never heated the milk either. Again, I haven't used the Hood calorie countdown milk, my experience is based on regular milk. Last edited by Mistizoom; 01-21-2013 at 09:37 AM.. |
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#13 |
Major LCF Poster!
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There has been some talk on the boards about the "yogurt exception" which means to me that the carbs stated are more than the effective carbs. I was wondering if buttermilk is part of this exception. Anyone know? I mean the buttermilk one buys are the store.
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#14 |
Very Gabby LCF Member!!!
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,317
Gallery: Barbo
Stats: 225/145/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
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Store Bought Buttermilk
The carb count and lactose amount printed on carton is much
more than I wanted to consume. The Hood Dairy milk makes a much lower carb/lactose amount. I still have not fermented the next batch by saving some of the Hood buttermilk. More to be revealed. It is nice when you like to drink buttermilk, to know that it is such a good nutritional value, and yet the same amount of calcium and other goodness. Just used up the last of the batch. Off to the farm for more culture....
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#15 |
Junior LCF Member
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The problem with the stated carbohydrate content on the packages of fermented food products arises because the government makes manufacturers count the carbohydrates of food "by difference." That means they measure everything else including water and ash and fats and proteins.
Then "by difference," they assume everything else is carbohydrate. This works quite well for most foods including milk. However, to make yogurt, buttermilk and kefir, the milk is inoculated with the lactic acid bacteria. These bacteria use up almost all the milk sugar called "lactose" and convert it into lactic acid. It is this lactic acid which curds the milk and gives the taste to the product. Since these bacteria have "eaten" most of the milk sugar by the time you buy it (or make it yourself.) At the time you eat it, how can there be much carbohydrate left? It is the lactic acid which is counted as carbohydrate. Therefore, you can eat up to a half cup of plain yogurt, buttermilk, or kefir and only count 2 grams of carbohydrates (Dr. Goldberg has measured this in his own laboratory.) One cup will contain about 4 grams of carbohydrates. |
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