Did you make your own butter? wanna use that buttermilk? Here ya go!

For those of you who are realizing after watching my youtube video on how to make your own butter just how easy and self-satisfying it is to make and accomplish.  Now you also have realized you can make your own fresh buttermilk, so here are some great recipes you can try to incorporate that fresh buttermilk.

BASIC BUTTERMILK DRESSING:

2 TB virgin olive oil

1/2 small lemon juice and some zest

1/3 cup buttermilk

2 or 3 chives

2TB dried parsley or 1/4 fresh parsley

1 clove minced garlic

pinch of sea salt and dash of white pepper

Toss these ingredients into blender, or food processor and whip up. makes about 1/2 cup of dressing.

Buttermilk bread/muffin recipe:

1 pkt. yeast

1 1/4 cups warm water

1 1/4 cup buttermilk

1/4 cup honey

5 1/2 cups whole wheat bread flour

2 tsp sea salt

2 TB soft butter (use what you just made)

If you don’t have a bread machine but you do have a food processor you can actually knead your dough in your food processor, or if you have a kitchen aid standing mixer with a dough hook you can use that method.  Place wet items in food processor first then add flour, salt and yeast last, close up and follow your appliance instructions for mixing.

the dough is done when it forms a ball in the appliance, take out shape and let rest in a covered glass buttered bowl for about 30 mins. cover with a hand towel.  then take out and either shape into a loaf or break apart and shape into dinner rolls and place in muffin tins.

BUTTERMILK PANCAKES:

2 cups whole wheat flour

1/2 cup wheat germ

2 tsp baking soda

1 TB brown sugar

1 tsp salt

2 large eggs

2 1/2 cups buttermilk and 1/2 cup milk or milk substitute like almond milk or rice milk

2 TB grapeseed oil or coconut oil

blend together, and heat that griddle.

BUTTERMILK SAUCE:

this is a wonderful alternative sauce.  Good buttermilk can taste like that of sour cream and in sauces it usually works great.  so whether you are making a normal cream sauce or the cornstarch version.  I personally prefer the flour method because any leftovers you reheat the sauce seems to do better.

1 cup cold buttermilk

1 TB flour

2 tsp of Braggs liquid amino’s

3 TB butter

melt butter, add the flour it will make a paste stir frequently, slowly pour in the buttermilk while stirring and sauce will begin to thicken, then add liquid amino’s, this will be a more tangy version.  or if you’d prefer more of a Stroganoff Sauce.

1 cup buttermilk

1 TB flour

1 small onion chopped

1 clove garlic minced

2 TB butter

1/2 cup mushrooms of your choice

1/4 tsp sea salt

black or white pepper to taste (I prefer white)

Combine your buttermilk and flour stir well and set aside  saute the onion and barlic in butter stir in mushrooms and cook til tender.  remove mushrooms add buttermilk mixture to the pan stirr and cook til thick then return mushrooms.

Tomato-Buttermilk Sauce
This recipe is great over pasta most kids love this one.

1 cup buttermilk

1 TB flour

1/2 onion chopped fine

1 clove garlic minced

2 TB butter

2 TB tomato paste

1/2 tsp basil dried

like above mix buttermilk and flour and set aside, saute onion and garlic add tomato paste and basil then the buttermilk mix.  bring to boil stirring frequently until thick and smooth.  Makes about a cup.  cook and boil your pasta toss together add a side salad and call it a meal….

Last but not least how about some

BUTTERMILK SCALLOPED POTATOES

2 LARGE YUKON GOLD POTATOES slice them thin

1/4 cup flour

1 tsp sea salt

1 med. onion chopped

3 TB butter

2 cups buttermilk

white pepper to taste.

peel and slice potatoes, I personally like to leave the skins on so scrub them really well if you do.  combine salt and flour and put in zip lock bag add potato slices seal and toss till potatoes are coated, place them in a 9X13 casserole dish.  Saute onion in butter and add buttermilk to pan just long enough to make it warm but not boiled.  Pour over potatoes, grind pepper or even paprika over them and bake at 350 for about an hour.  serves about 6.

For proper food digestion this would go well with the above pasta dish and side salad NO MEATS with your STARCHES.
Enjoy some of these warmer comfort foods for the fall/winter coming months.

Healthfully yours,

Jodi Barnett N.H.C.

QFA Clinician, Orthomolecular Nutrition Coach

Raw Food Coach, Student: Doctor of Naturopathy

http://mkt.com/harvested-health-llc

http://www.facebook.com/harvestedhealth  (follow me on facebook)

Here is the link for the youtube butter video:  https://www.youtube.com/watch?v=rh2TBHcuEvo

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