Re: subbing dairy cultures

[Guest guest]

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Kefir and yogurt probably substitute one to one in dough. Not

buttermilk though. altho you could cut back a little buttermmilk

and add a little kefir as in around 20 or 30%. Dennis

In , Siemens

<mandamom2many@g...> wrote:

>

> Hey can I interchange dairy cultures in NT recipes? IE: can I use

kefir in

> the yogurt dough or the buttermilk bread?

>

>

> D. Siemens

> WAPF Chapter Leader

> http://www.freewebs.com/wapfontario/index.htm

>

> Wife of Tim, Mother of Zack and Lydia, Child of God.

>

>

>

[Guest guest]

Why wouldn't kefir and buttermilk be equally substitutes?

On 1/24/06, dkemnitz2000 <dkemnitz2000@...> wrote:

>

> ---

>

>

> Kefir and yogurt probably substitute one to one in dough. Not

> buttermilk though. altho you could cut back a little buttermmilk

> and add a little kefir as in around 20 or 30%. Dennis

--

D. Siemens

WAPF Chapter Leader

http://www.freewebs.com/wapfontario/index.htm

Wife of Tim, Mother of Zack and Lydia, Child of God.

[Guest guest]

Kefir is mostly protein and fat if made with whole milk. Depends how

you make buttermilk. I churn cream to make butter and the liquid

left is buttermilk. So buttermilk is partially fat soluble vitamins,

minerals and mostly water with a little protein,fat and carbs. I've

baked muffins with lots of yogurt in the batter and the " slimy "

protein(yogurt) doesn't bake out when too much is used. The finished

product stayed way, way too moist. I was substituting yogurt for

cream and /or other fats to lower fat calories. In a bread dough I

would substitute buttermmilk for water one to one for a more

nutrient dense bread. Dennis

> >

> > ---

> >

> >

> > Kefir and yogurt probably substitute one to one in dough. Not

> > buttermilk though. altho you could cut back a little buttermmilk

> > and add a little kefir as in around 20 or 30%. Dennis

>

>

>

>

> --

> D. Siemens

> WAPF Chapter Leader

> http://www.freewebs.com/wapfontario/index.htm

>

> Wife of Tim, Mother of Zack and Lydia, Child of God.

>

>

>

[Guest guest]

I see what you mean. I was refering to the buttermilk I made with whole

milk, stirring in a little commercial butermilk and leting it culture till

thickened, not the butter-leftovers LOL. For example in NT's yeasted

buttermilk bread, I was thinking of using kefir instead, and then I may not

even need to use yeast, as I've used kefir to raise bread with heavenly

results!

On 1/24/06, dkemnitz2000 <dkemnitz2000@...> wrote:

>

>

> Depends how you make buttermilk. I churn cream to make butter and the

> liquid left is buttermilk.

--

D. Siemens

WAPF Chapter Leader

http://www.freewebs.com/wapfontario/index.htm

Wife of Tim, Mother of Zack and Lydia, Child of God.

[Guest guest]

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>Hey can I interchange dairy cultures in NT recipes? IE: can I use kefir in

>the yogurt dough or the buttermilk bread?

You can try! Dunno that it'll come out quite right, but the

potential loss doesn't seem great.

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