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Biscuits are much softer than scones. You have to try them if you get the chance. Just ask for a recipe.
Heavens, they're tasty!
- Thread starter Arthur Dent
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Biscuits are much softer than scones. You have to try them if you get the chance. Just ask for a recipe.
Arthur Dent
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And, just in case you were wondering, Yes! It is definitely worth making your own cultured buttermilk, even if all you use it for is biscuits.
Absolutely.
Yes.
Absolutely.
Yes.
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They look delicious.
Do you have to add a mesophilic culture to make your own buttermilk? Just starting to branch out besides kefir and I'm kinda put-off that most cultures aren't self-sustaining. I don't want to have to keep buying them, but also I didn't want to pay the inflated shipping for the reusable kind.. lol.
Edit: I use kefir for biscuits but I think you can make chevre with the same culture as buttermilk and that would be nice.
Edit: I use kefir for biscuits but I think you can make chevre with the same culture as buttermilk and that would be nice.
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Arthur Dent
Well-Known Member
Start your buttermilk by adding 1 cup of store bought cultured buttermilk to a quart jar, then fill the jar the rest of the way with milk, whole or 2%. Let sit at room temp for a day or two then refrigerate. Use a cup of this to start another jar when you get low. It is my understanding that you can go on with this indefinitely.
Here is a Wayback Machine shot of the cheese making page that I use:
http://web.archive.org/web/20150618021213/http://biology.clc.uc.edu/fankhauser/Cheese/BUTTERMILK.HTM
I also use his method for making yogurt, it works perfectly and makes terrific yogurt:
http://web.archive.org/web/20150618...ankhauser/Cheese/yogurt_making/YOGURT2000.htm
If you look around the pages you will find links to his directions for making several cheeses and other things, lots of good stuff there. Keep in mind that these are archived pages, I think he retired from the university and had to move his pages. He has a new blog, but doesn't have all this stuff moved over to it yet.
Here is a Wayback Machine shot of the cheese making page that I use:
http://web.archive.org/web/20150618021213/http://biology.clc.uc.edu/fankhauser/Cheese/BUTTERMILK.HTM
I also use his method for making yogurt, it works perfectly and makes terrific yogurt:
http://web.archive.org/web/20150618...ankhauser/Cheese/yogurt_making/YOGURT2000.htm
If you look around the pages you will find links to his directions for making several cheeses and other things, lots of good stuff there. Keep in mind that these are archived pages, I think he retired from the university and had to move his pages. He has a new blog, but doesn't have all this stuff moved over to it yet.
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