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Posted on 06 Sep 2016 20:34 Buttermilk has two main functions in recipes. One is to provide an acid to react with baking soda. The other is to provide flavor. Although buttermilk got its name for being the liquid left over from butter making, today, buttermilk is milk that has been cultured with bacteria, which produce the lactic acid which makes buttermilk sour, and cause the milk to take on a thick texture. It is difficult to use a buttermilk substitute which will give the exact flavor and texture of buttermilk in a recipe, but it is fairly easy to duplicate the acid effect. Milk and Lemon Juice or Vinegar Buttermilk Substitute The buttermilk substitute most often given is a simple mixture of milk with an acid, either lemon juice or vinegar. Here is the formula for one cup: - 1 tablespoon lemon juice or vinegar to enough whole milk to make one cup total (scant cup of milk) Put the lemon juice or vinegar into a liquid measuring cup and fill with milk to the one cup mark. Let the mixture sit for five to ten minutes, allowing it to thicken. This substitute will replace the acidity of buttermilk in recipes like buttermilk pancakes or biscuits, but the flavor and texture will not be the same. This substitute is only useful for baking. When buttermilk is used "raw" as in a buttermilk dressing, this will not do! Milk and Cream of Tartar Cream of tartar, otherwise known as Potassium bitartrate, potassium hydrogen tartrate, or tartaric acid, is a byproduct of winemaking. It has many uses in cooking, including providing and acid for leavening baked goods. It is used, for example, to activate baking soda in homemade baking powder. Cream of tartar can be mixed with milk to make a buttermilk substitute. Here is the formula for one cup: - 1 3/4 teaspoons cream of tartar to one cup of whole milk. Mix the cream of tartar with the milk and allow to stand for five minutes. Like the lemon juice or vinegar substitute above, this will duplicate the acid of buttermilk, but not the taste. Since, in baking recipes, the cream of tartar is there to activate the baking soda, baking powder, whether homemade or store-bought could be used. The advantage of mixing the cream of tartar with milk to make a buttermilk substitute is that you will not have to figure out how much baking powder to use, just use your buttermilk stand-in in the amount called for in the recipe, and keep the amount of baking soda the same. However, generally, 1/2 teaspoon of baking soda is used per one cup of buttermilk. The baking soda can be omitted and 2 teaspoons of baking powder can be used, with the same amount of plain milk. This will not allow the milk to clabber, of course, so a better final result may be had by mixing the cream of tartar into the milk, per above formula. As above, this substitute is only useful to replace buttermilk in baked items or pancakes. Yogurt Substitute for Buttermilk Buttermilk can be thought of as similar to watery yogurt. Therefore, plain yogurt makes a fine substitute for buttermilk, much better than any of the substitutes above. The reason it is not listed first is because most folks are more likely to have lemon juice or vinegar on hand, and most bakers have some cream of tartar on hand. Sometimes, yogurt is used as a direct replacement for buttermilk. However, since yogurt is thicker than buttermilk, it is usually best to thin it down with milk. Use the following formula for one cup: - 3/4 cup of whole or low-fat plain yogurt to 1/4 cup milk. Since buttermilk is usually made with nonfat milk, many advise substituting only nonfat or low-fat yogurt mixed with skim or low-fat milk. It is questionable whether this is necessary for most recipes in which you are likely to want a buttermilk substitute. Use what you have on hand. Can You Substitute Sour Milk for Buttermilk? The first two buttermilk substitutions are ways to make artificial "sour milk." Of course, if you keep milk long enough, it will go sour on its own. Can you use milk that has gone sour as a buttermilk substitute? Well, before milk was pasteurized, you generally could. However, today's milk tends to spoil rather than just sour. In other words, it will have an unpleasant flavor, not just a sour flavor like buttermilk. So, no, do not use spoiled milk as a buttermilk substitute.
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Što je mlaćenica i kako utječe na naše zdravlje? Mlaćenica je čest sastojak mnogih recepata za kolače ili neka druga ukusna jela. Ipak, teško ju je pronaći u trgovinama koje posjećujemo. Ako tražite mlaćenicu onda se vjerojatno trebate zaputiti u neku manju trgovinu koja nudi domaće proizvode. Što je mlaćenica, kako nastaje i zbog čega je trebamo jesti? Sve odgovore na ova pitanja saznajte u nastavku teksta. Mlaćenica ili Buttermilk je mlijeko koje ostaje nakon mlaćenja odnosno izrade maslaca i najsličnija je ukusom jogurtu, a manje gusta od vrhnja. Ako radite neki kolač ili jelo, a treba vam mlaćenica koju ne možete pronaći, onda se možete poslužiti odgovarajućom zamjenskom namirnicom. Ipak, najbolje bi bio da pronađete pravu mlaćenicu. Ako niste u mogućnosti pronaći mlaćenicu, onda se poslužite ovim receptom za zamjenski sastojak. Limunov sok i mlijeko mogu da je zamijene U 2,5 dcl mlijeka stavite jednu žlicu limunova soka, dobro promiješajte i pustite da odstoji kratko vrijeme. Nakon što je odstajalo još jednom promiješajte pa koristite prema receptu. Ovo je zamjena za mlaćenicu, ali ako želite iskusiti pravi okus jela koje radite svakako pronađite pravu mlaćenicu. Mlijeko i ocat su još jedna dobra zamjena za mlaćenicu Baš kao i kombinacija mlijeka i limunovog soka, omjer mlijeka i alkoholnog octa mogu pomoći da zamijenite mlaćenicu. Dakle, umjesto limunova soka stavite ocat, ali mora biti alkoholni. Mlaćenica je produkt koji ostaje iz mlijeka nakon proizvodnje maslaca. Kada iz mlijeka izdvojimo određene sastojke, u njemu ne ostaje ništa, odnosno mlaćenica. Tečnija je od jogurta, gušća od mlijeka, po okusu, kiselkasta. Postotak masti je do 0, 1%, što je jako dobro čak i ako ste na dijeti. Ovaj mliječni proizvod svakako je zdrav i dobar za svakodnevnu upotrebu. Na žalost, danas se mlaćenica rijetko proizvodi s namjerom, pa je sreća ako imate nekoga tko je radi i može da vam ponudi. Ako želite sami napraviti mlaćenicu poslužite se ovom metodom. Lagano ugrijte mlijeko, tek da bude mlako, pa ga zajedno sa nakupljenim kajmakom mutite mikserom sve dok se ne izdvoji maslac. Tekućina koja ostane je mlaćenica. Kako smo već spomenuli, mlaćenica je jako ukusna i malo kiselkasta, po ukusu i izgledu domaća nije ni slična ovoj kupovnoj. Mlaćenica sadrži tvari koje pročišćavaju jetra, pospješuju razgradnju masnih stanica, sprječavaju nagomilavanje masti i uspostavljaju normalan rad jetre. Mlaćenica se dakle koristi kao lijek Da bi proveli kuru liječenja mlaćenicom, potrudite se ne konzumirati meso i mesne prerađevine. Trebate konzumirati svježi sok od koprive, maslačka i artičoke. Bilo bi dobro čak 3-4 dana prije početka kure početi postiti kako bi se tijelo polako naviklo na novi način prehrane. Umjesto kave bi trebalo uzimati voćne sokove ili biljne čajeve. Nikotin, alkohol i slatkiše odbacite u potpunosti. 7 dana jedite mlaćenicu i vratite zdravlje vašim jetrima Opisat ćemo sedmodnevnu kuru liječenja mlaćenicom. Svakodnevno se uzima: 1 litru mlaćenice + 2 litre mineralne vode bez natrija ili 2 litre biljnog čaja ili 2 litre svježeg voćnog soka. Na dan se jedu dva lagana obroka od povrća koje ste pirjali na malo maslaca, ali bez dodatka soli. Povrće se smije začiniti svježim ili suhim začinskim biljem ili svježim sokom od limuna. Uz mlaćenicu i mineralnu vodu ili biljni čaj ili voćni sok treba uzimati: 1.i 2. dan: 80 ml svježeg soka od koprive. 3.i 4. dan: 80 ml svježeg soka od maslačka. 5.i 6. dan: 80 ml svježeg soka od artičoke. 7.dan: 80 ml svježeg soka od koprive. Kuru završiti navečer uzimanjem jedne jabuke. Budući da tijelo nakon 7 dana kure nije naviknuto na krutu hranu, treba ga u sljedeća 3 dana pomalo naviknuti. Na ovaj način će te u potpunosti oporaviti vaša jetra.