http://www.curdsnwhey.com/how-to-make-a-substitute-for-buttermilk-for-a-cheese-recipe/ Questions and Answers about Cheese Wed, 08 Feb 2012 11:48:17 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://www.curdsnwhey.com/how-to-make-a-substitute-for-buttermilk-for-a-cheese-recipe/comment-page-1/#comment-1012 L Sat, 26 Sep 2009 09:36:45 +0000 http://www.curdsnwhey.com/how-to-make-a-substitute-for-buttermilk-for-a-cheese-recipe/#comment-1012 put 1 tbl spoon of lemon juice or white vinegar in one cup of milk. put 1 tbl spoon of lemon juice or white vinegar in one cup of milk.

]]> http://www.curdsnwhey.com/how-to-make-a-substitute-for-buttermilk-for-a-cheese-recipe/comment-page-1/#comment-1011 The Divine Bubba Blue Sat, 26 Sep 2009 08:49:35 +0000 http://www.curdsnwhey.com/how-to-make-a-substitute-for-buttermilk-for-a-cheese-recipe/#comment-1011 For a cheese recipe, it isn't going to work AT ALL. You need real actual buttermilk because what you need is the bacteria in the buttermilk, not the sourness. The bacteria multiply and convert the sugars in the <a href="http://www.curdsnwhey.com/cheese-milk/">milk</a> to acid, which is what makes the curd form. You need to buy real buttermilk from the store and follow the recipe you have letter for letter without making any substitutions at all. If you can't find buttermilk there are recipes where you add lemon juice directly to milk, but you generally need to add about 1/2 cup of juice to a quart of milk. Remember too not to microwave the buttermilk to warm it up - the microwave will kill the bacteria you need. Good luck! For a cheese recipe, it isn’t going to work AT ALL.
You need real actual buttermilk because what you need is the bacteria in the buttermilk, not the sourness. The bacteria multiply and convert the sugars in the milk to acid, which is what makes the curd form.
You need to buy real buttermilk from the store and follow the recipe you have letter for letter without making any substitutions at all. If you can’t find buttermilk there are recipes where you add lemon juice directly to milk, but you generally need to add about 1/2 cup of juice to a quart of milk.
Remember too not to microwave the buttermilk to warm it up – the microwave will kill the bacteria you need.
Good luck!

]]> http://www.curdsnwhey.com/how-to-make-a-substitute-for-buttermilk-for-a-cheese-recipe/comment-page-1/#comment-1010 happy cooker Sat, 26 Sep 2009 08:45:29 +0000 http://www.curdsnwhey.com/how-to-make-a-substitute-for-buttermilk-for-a-cheese-recipe/#comment-1010 I don't get the "thaw out" part. a cup of <a href="http://www.curdsnwhey.com/cheese-milk/">milk</a> with a tbsp. of vinegar or lemon juice will substitute for buttermilk when baking but I'm not too sure about when you're making cheese. I think you better follow the directions exactly. I don’t get the “thaw out” part. a cup of milk with a tbsp. of vinegar or lemon juice will substitute for buttermilk when baking but I’m not too sure about when you’re making cheese. I think you better follow the directions exactly.

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