What is a staple in your pantry? Is there something specific that you get every time you make your trip to the store?
I love creating in my kitchen and the convenience of having a well stocked pantry, yet I find some of my very best meals or most creative are the meals I make where I have to be inventive. If I don’t have certain things on hand, it makes it very hard to be able to make a satisfying and appetizing meal for my family.
Items that are usually on hand in my pantry and refrigerator:
What do you keep on hand? Feel free to post a comment and share some of your must haves with me.
Now to my favorite staple of all ~ Buttermilk!… I love it. I love to cook with it. I love the flavor it lends to pancakes and biscuits,not to mention the way it makes cakes and baked goods rise. Have you ever watched the chemical reaction with buttermilk and baking soda? My grandmothers have used it as a marinade/soak for fried chicken.
My maternal grandmother, a precious gift in my life, would always tell me of the time her mom would save the buttermilk as a treat for her when they made the butter. I remember the first time she told me this, as I was making butter. I looked at the leftover milk and realized, this looks nothing like the buttermilk I buy at the store.
In reality, what we buy at the store is a cultured buttermilk, which has a lactic acid or something like a yogurt starter added to either a pasteurized milk or sweet milk. The culture is added to the milk, then left to sit till the milk becomes thick .
The milk my grandmother used to drink was thin and milky white. It was the left over liquid from the solids in the heavy cream. My grandmother drank it right away, but I have read that many like it chilled before consumed.
If you don’t make your own butter or culture , but you are a frugal homemaker, you can make your own buttermilk at home using cultured buttermilk from the store. You can also purchase a starter and make buttermilk with fresh milk if you desire.
Basically, take 1 cup of cultured buttermilk then add 3 cups of milk. Seal, shake well, and let sit on the counter for 24 hours. ( 1 qt. of butter milk to 1 gallon of milk will make 5 qts of fresh buttermilk) The mixture should thicken in that time frame. Put in the refrigerator and use as you normally would.This website has a great tutorial on making buttermilk.
Here are some links with awesome recipes.
Some of my favorites are:
12-15 min. May be baked immediately or let rise before baking. ( This is a wet batter so I don’t typically roll it out and cut the biscuits. Usually I drop them on the pan and bake like that.)
And this is my signature recipe. I take this to families when I bring food, I make it to take to potlucks or special gatherings and I often make it to take to holiday meals. My son has learned to make these because they are his absolute favorite. He decided the prerequisite for his future wife was to be able to make this brownie recipe. I informed him that “HE” needed to learn how to make this because I would not send him off to a new wife with an expectation to cook like his mom. He could bless them both by knowing how to make the brownies. 🙂
I found this on allrecipes.com.
Ready In: 40 Minutes
2 cups mayonnaise
1 cup buttermilk
3 tablespoons white sugar
1 teaspoon celery seed
1/2 teaspoon ground black pepper
2 (16 ounce) packages shredded
Enjoy your experiment with Buttermilk! 🙂