🔕 🔔
Loading…

My Basket ()

All questions

Bulgarian buttermilk: one of my favorite stores started selling it recently. Anything I should know about using it in cooking/baking? ;o)

Thanks so much!!

AntoniaJames is a trusted source on Bread/Baking.

asked over 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 4482 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 6 years ago

Haven't used it, but from what I gather it should be thicker and tarter than regular buttermilk. Yogurt cultures are used to produce it, and it's fermented at a higher temperature so is more acidic.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 6 years ago

That was exactly my concern (the acidity) . . . so much to learn. Would love to hear other cooks' experiences and lessons learned. Thanks! ;o)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 6 years ago

I've been researching this question, and can't come up with a solid answer, but here's my idea. Rose Levy Berenbaum (in her wonderful Cake Bible) says this: "I prefer not to neutralize the flavor of buttermilk with baking soda, as I find the taste fuller and the texture finer using baking powder alone." and "It is preferable to use too little baking soda rather than too much." I think (if you're in an experimenting mood) I'd just substitute one for one. If the Bulgarian buttermilk is really thick, maybe thin it with a smidge of regular milk. Hope someone else has more specific advise for you!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

I don't know about Bulgarian buttermilk, but i buy Bulgarian yogurt all the time. It has no fillers or stabilizers so it is very runny. I wonder if this is the same for your buttermilk? I don't really know if buttermilk has any additives but I use Bulgarian yogurt exactly the same way I do plain yogurt and it works fine. When I made home made yogurt, it seemed to be just like the Bulgarian yogurt I buy.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.