Buttermilk, also known as buttermilk, is a slightly acidic liquid that remains after whipping cream to make butter.
Traditionally, this was how buttermilk was produced, but today it is often produced by adding lactic bacteria to milk.
Buttermilk is a perfect product for making baked goods soft and moist, in addition to marinating and softening meats and is usually used in Anglo-American cuisine.
Since it is not always easy to find it in supermarkets, it is convenient to use the Thermomix to prepare it and there are mainly two ways:
- Classic Buttermilk: Only one ingredient is used, fresh cream that is whipped in the Thermomix until the fatty part of the butter separates from the liquid, the remaining liquid is traditional buttermilk.
- Quick Buttermilk: The most accessible method involves adding an acid, such as lemon juice, to milk and low-fat yogurt. After mixing the ingredients in the Thermomix and letting the mixture rest for about 15 minutes, the imitation buttermilk is ready to be used.
Buttermilk is incredibly versatile in the kitchen, especially in desserts.
Here are some buttermilk recipes available on Thermomix-Recipes:
- Red velvet Cake
- Red Velvet Bundt Cake
- Gluten-free pancakes (coming soon)
As you have seen, preparing buttermilk with the Thermomix is really simple and fast. Were you aware of it as an ingredient? Do you use it?
I can only wish you a pleasant weekend and leave you with the recipe for buttermilk with Thermomix.
See you for the next recipe!
Nea!
Thermomix Buttermilk
Ingredients
For 125 ml buttermilk with fresh cream:
- 250 ml fresh cream *
For buttermilk with yogurt:
- 250 gr low-fat white yogurt (no sugar)*
- 250 gr milk *
- 1 tsp lemon juice
Instructions
How to make buttermilk with fresh cream:
Place the butterfly in the bowl and pour in the fresh cream, whisk: 5 min. speed 3.
Check that the cream has been disassembled and that is that the fat part has separated from the liquid part, otherwise proceed at speed 3 for a few more minutes.
At this point, place the fat part in a fine-mesh strainer and press it with a spatula to let out all the liquid contained.
Now compact the fat part, which is practically butter, while the remaining liquid is buttermilk.
At this point the buttermilk is ready to be consumed immediately, while the butter can be kept in the refrigerator for up to 4 days.
How to make buttermilk with yogurt:
Put the yogurt and lemon juice in the bowl, mix: 30 sec. speed 2.
Add the milk, mix again: 30 sec. speed 2.
Let it sit for 15 minutes and the buttermilk is ready to be used… Buon appetito!
Recipe Notes
*I replaced milk, yogurt and butter with lactose-free ones because I’m intolerant and the buttermilk was just as perfect.
