Baking with home made yogurt.
My wife claims that the older I get, the more like my mother I become. One of her idiosyncrasies was her distrust of any food not prepared by her.
I guess I am a little like that. I bake almost all of our bread, and I recently started culturing my own yogurt. I've noticed that, unless I strain some of the water out the yogurt is thinner than the supermarket variety, but it makes a perfect substitute for buttermilk in muffin, scone, pancake, and biscuit recipes. It's the consistency of store bought buttermilk.
Here's a recipe for Blueberry Muffins using yogurt. My family really likes these muffins. You have my permission to use any yogurt you please.
2 Cups All Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 Cup Sugar
1 Cup Yogurt or Buttermilk
3 Tbl. Veg Oil
1 heaping cup fresh Blueberries.
Whisk all dry ingredients until they are well combined. Add berries and stir until they are all coated with flour mixture.
Combine egg, oil, and yogurt
Add liquid to flour/berry mixture. Mix until combined.
Scoop into muffin tins.
Bake in 375F oven until golden brown. About 15 minutes. Makes 12-14 regular or 6-7 jumbo muffins.
Make your own buttermilk: Add 1 Tbl lemon juice or 1 Tbl white vinegar to 1 cup room temperature milk. Allow to sit until clabbered. If using lemon juice, add the zest to the batter.