What can I do with 2 gallons of buttermilk??? (sigh)

LFRJ · #1 08/01/14, 12:06 AM

Was attempting Fankhausers 1 gallon-to-1 pound of cheese recipe. (was doulbing it actually) I put in some nice butter milk as starter and let it sit out over night.....

... then life went a little nuts. I wasn't able to work with it immediately the next day. I put it in my very cold fridge to retard the process. It was in there for apprx 36 hours and was pretty thick when I took it out. Now, I cannot achieve a clean break and I don't think I'm going to be able to. Likely over acidification.

so - what to do with 2 gallons of butter milk? Will I need to toss it because of the rennet? I should think it still okay to consume. Can some of it be saved for future starter???/

thanks in advance for the suggestions.

Alice In TX/MO · #2 08/01/14, 06:27 AM

If you like buttermilk, go ahead and drink or use it as such.

paintpony · #3 08/01/14, 07:10 AM

Use it in any bread recipe calling for milk. Make your own buttermilk salad dressing. Buttermilk buscits.

lovinglife · #4 08/01/14, 08:48 AM

Freeze it in smaller containers for later use.

marusempai · #5 08/01/14, 08:49 AM

You could also hot it up to 185 to make acid cheese (paneer/whole milk ricotta). If it's too acid for rennet to work, it should be acid enough to curdle on its own with enough heat.

LFRJ · #6 08/02/14, 01:06 PM

Excellent suggestions all. Thanks! We'll see how the paneer turns out. It also occurs to me that i can make Buttermilk biscuits and freeze them.

LFRJ · #7 08/02/14, 03:23 PM

Paneer won't work. That milk refuses to curdle. I brought it to 185, no curdle. Held it there fro 5-10 mins. Added lemon juice, added more. Let it sit. Re-heated. Nope. That milk will not curdle. Darn. Is this normal?

Pony · #8 08/02/14, 04:37 PM

Is there a "normal" in cheese?

I'd freeze it in smaller packages, but be sure to set some aside for biscuits or bread or waffles.

Sorry your plans didn't turn out.

LFRJ · #9 08/03/14, 04:03 AM

Thanks Pony. That made me feel much better. I had already frozen a couple quarts, made biscuits, and froze those - and that which would not curdle, ended up down the sink. So lemony, i didn't think even the chickens would absorb it. Still can't figure why it refused to curdle up.

I'm trying all over again tonight with a fresh gallon.