Leia Posted December 31, 2005 Share Posted December 31, 2005 I have a question Shawna Link to comment
Guest Guest Posted December 31, 2005 Share Posted December 31, 2005 try it and let us know! or write Frank and ask him or just keep making buttermilk! Link to comment
Roseofsharon Posted December 31, 2005 Share Posted December 31, 2005 whats the site? can you list it again? Link to comment
Leia Posted December 31, 2005 Author Share Posted December 31, 2005 Fankhauser's cheese site Here's the site. It is AWESOME! Shawna Link to comment
Mother Posted December 31, 2005 Share Posted December 31, 2005 It truly is a good site. Lots of good clear instructions. I've never made cultured buttermilk as I've normally just had fresh after making butter but I'd be interested also in whether you could freeze it or not? Link to comment
Kygal Posted January 1, 2006 Share Posted January 1, 2006 cooooooooooooool thanksfor the site Link to comment
Leia Posted January 2, 2006 Author Share Posted January 2, 2006 I did some perusing on the internet and it seems (from what I have read) that you can freeze the buttermilk *starter*. I'm going to try it and I'll let you all know what happened Shawna Link to comment
Guest Guest Posted January 3, 2006 Share Posted January 3, 2006 yes you can freeze buttermilk but what fun it is to just come out with the answer? When I freeze buttermilk or yoghurt or colestrum I do it in ice cube trays. Once frozen I put it into plastic bags and labeled what it is. Each ice cube equals about 1 ounce. Hope this helps. and you are welcome! oh take a look at this size too... http://www.geocities.com/Heartland/Cottage/1288/ Link to comment
Leia Posted January 4, 2006 Author Share Posted January 4, 2006 Quote: yes you can freeze buttermilk but what fun it is to just come out with the answer? Shawna Link to comment
Guest Guest Posted January 4, 2006 Share Posted January 4, 2006 scratching head.. another? http://fiascofarm.com/dairy/index.htm Link to comment
Recommended Posts
Archived
This topic is now archived and is closed to further replies.