Comments on: How a homesteader makes French toast

By: Michelle

Michelle — Thu, 29 Nov 2018 01:30:53 +0000

In reply to Laura.

Okay, yes, this I knew… in fact I’ve included that info in my upcoming post about making buttermilk. Which technically I should have written BEFORE this post, but typical of me…

By: Peggy Z

Peggy Z — Thu, 29 Nov 2018 00:09:58 +0000

I’m going to try this. We always have French toast when my husband bakes bread. Nothing like thick cut homemade bread dipped in eggs and milk and cooked on a hot griddle. We had to cut back a little as it was taking a toll on our waistlines

By: Laura

Laura — Wed, 28 Nov 2018 21:44:25 +0000

In reply to Michelle. Oh dear, my run-on sentences are catching up with me again! No, you're right, for butter you need cream (which, as you know, magically appears when fresh raw milk is abundant!). But for buttermilk, at least the cultured kind, store bought milk works just fine. I just pour a cup of cultured buttermilk into a quart jar, fill it up with milk, let it sit out on a warm counter overnight, and presto chango, buttermilk! (Which, I'm sorry to say, I actually like a lot better than the real buttermilk leftover from churning butter. It's a lot less work, too! )

By: Michelle

Michelle — Wed, 28 Nov 2018 21:29:58 +0000

In reply to Laura. wait... you can churn butter from standard, pasteurized, regular-old, buy-at-the-store whole milk? I honestly thought you had to buy cream if you wanted to churn butter with it.

By: Laura

Laura — Wed, 28 Nov 2018 18:31:03 +0000

This is genius! I always struggled to figure out ways of using up the buttermilk left from churning, and although I don’t have access to raw milk anymore, I’ve started culturing my own from storebought milk (which is so ridiculously easy I don’t know why I didn’t start doing it earlier). But it remains relegated to pancakes and biscuits – French toast is a great idea! Thank you!