November 8, 2012 - 1:06pm
Buttermilk Soaker
Some recipes I read state to leave a buttermilk soaker out of the refrig overnight. Is this safe to do?
Thank you,
Frank
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Some recipes I read state to leave a buttermilk soaker out of the refrig overnight. Is this safe to do?
Thank you,
Frank
Frank,
What are you afraid will happen if your soaker is left out on your counter?
Janet
Janet
Sorry if I wasn't clear. It's the buttermilk left out of the refrig that concerns me.
Frank
I've done it many times, and I'm still here to write about it! :-)
Hi Frank,
Wasn't sure if you were concerned about over fermenting or bad bacteria...
As the other poster stated, I have done it too. With milk, buttermilk and I think I have even done yogurt. All are fermented products which started out as milk and then were inoculated with a bacterium then left to sit out until the magic was done....I have made buttermilk, sour cream and yogurt and all fermented at about 70° up to 105° with no problem. In fact, some people in the South swear by 'clabbered' milk....so I am thinking you will be okay as long as the temps in your house aren't way high. (In the summer if I am at all concerned I put my soakers in the refrig. but this time of year I don't worry about it.)
Also - most of the milk products today are highly pasteurized which means they are heated up a lot which kills all the living things it comes out of the cow containing.
Good Luck,
Janet
P.S. Please note I am not a professional so you might like to consult a professional or do at your own risk :-O
Actually, almost every time I make bread. My starter is a buttermilk one, and I refresh it the night before I bake with 2 cups buttermilk and 2 cups of flour. Never had any problems. My sister, who has stage 4 cancer, eats only that bread and thrives on it.
Thank you all for your helpful answers. PaddyL, I wish your sister the best!
Frank