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A Buttermilk Plant




Source of Recipe


web


List of Ingredients




Traditionally most farmers would have had their own cows and used buttermilk, left over from churning the butter, in their breadmaking,etc.
So here is now a miraculous recipe taken from "Kind Cooking" by Maura Laverty. This buttermilk starter will increse and after a few weeks you will be in the position to pass some on to your friends.

2 T. sugar
1-oz. yeast
5 C. tepid milk and water

Cream the yeast with the sugar, gradually add the tepid milk and water. Put the mixture in some vessal that may easily be washed and scalded, cover it, and leave it in a warm place for a couple of days or until the milk smells and taste like buttermilk, put a piece of muslin in the bottom of a strainer and strain the milk through this. The funny-looking thing like lumpy cornstarch which remains will be the plant. Rinse every drop of milk off it, by pouring a cup of tepid water over it. Let the water run through the strainer into the buttermilk--it will make excellent liquid for mixing cake bread. To start a new lot, scrape the plant off the muslin and put back into the scalded and well rinsed vessal. Add another 5 cups of tepid milk and water, cover and leave as before.

The first ounce of yeast will go on growing and multiplying, giving you buttermilk until the end of time. But the plant needs care.

It must be strained at least every five days. If you don't want the milk for baking, you can always drink it.
Make sure the milk and water is never more then lukewarm. Strong heat kills yeast.

Cleanliness is very important. Careful rinsing after straining, and the scalding of the container must be done if the plant is to live.


Recipe