Riddle me this

January 5, 2009 at 5:31 pm (Food)

Made waffles for New Year’s day. (Well, day after, to tell the truth. Something about a hangover. Let’s not go there.) Buttermilk waffles, more exactly. With some home-cured pancetta, of course.
The problem with making buttermilk waffles, unfortunately, is finding the buttermilk itself. Granted, you can always go to a major grocery store and buy a liter of the stuff (did you know that its name in French has changed from “babeurre” to “lait de beurre”?), but then you’re usually left with about 50-75% of the stuff after you’ve made your waffles. Thankfully, I’ve got a great murgh makhani recipe that uses it up, but then that requires planning for making both recipes within a short period of time.
There is also the option of making your own butter, which would leave you with some buttermilk afterward.
Ah, but here’s the riddle: the waffle recipe requires both buttermilk and butter, which are derived from heavy cream. Couldn’t I simply make the recipe with only cream instead?



  1. zura said,

    You know you can make buttermilk with adding white vinegar to regular milk. Pour 3/4 tsp lemon juice or vinegar into a measuring cup and fill up with regular milk to the 1/3 cup mark. Let it sit for 10 minutes, and presto: I can’t believe it’s not buttermilk. Some also say you can substitute yoghurt for buttermilk 1:1.

  2. Michel said,

    Yeah, I usually do the 1 tablespoon lemon juice to one cuppa milk, but there’s a certain tanginess that’s missing.
    Any thoughts on simply using cream instead of butter and buttermilk?

  3. Maggie said,

    I use buttermilk in lots of stuff – it’s lower in fat than any of its counterparts. In fact, I used buttermilk 50/50 with 2% milk this very evening for the cheese sauce topping for my lasagne. I also use buttermilk, exclusively, for my mac & cheese.

    The other thing is that it keeps for ages, so you needn’t rush to use the rest of the carton.

    I wouldn’t go the cream route, but that’s a matter of watching the fat content, not a commentary on the potential taste. But if you’re after the elusive ‘tanginess’ of real buttermilk, I don’t think cream will do it.

  4. Michel said,

    As it turns out, I boiled some Idaho potatoes last night. Mashed them up and added 2/3 cup of room-temperature buttermilk to melted and cooled butter (6 tbsp) and added this to the taters. Really, *really* good, amazing tanginess.

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