Conference turris::cooks

    I have frozen milk and cream and have had no problems (but this could
    depend on the fat content of the milk).   I have thawed it in the fridge
    and at room temperature (provide your room temp is not 80+ degrees), or
    use your microwave to defrost.   Once its thawed you cannot re-freeze.
    
    Why not just take the buttermilk out of the container it is in and chop off
    what you require with a knife that's blade is hot and pop the rest back
    in the freezer for another time.
    
    Suz
    
    

And next time, buy the powdered instant buttermilk.  You just mix up as much 
as you need, and leave the rest in the cupboard.

    re .1 
    Hi Suz!
    
    re .0
    
    Back when we lived way out in the boonies (an island in the pacific),
    the only way to get "fresh" milk (as oppossed to UHT treated "Longlife"
    milk, was if it was frozen. Worked just fine. My parents still keep a
    carton or two in the freezer of their beach house for emergencies.
    
    q
    

    We've never had any problem freezing milk.  
    
    Relatives in Canada who can buy milk by the bag (yep in plastic bags)
    regularly freeze it, then pop it into the plastic holder in the
    fridge to thaw out.
    
    Linda
    

    In the freezing process sometimes the cream will seperate out and so
    you should really shake the carton well after it thaws out.  I can
    remember this from when I was a kid. 
    
    -marc
    

    Keep the powdered buttermilk (I buy Saco brand) in the refrigerator
    after opening, as per package instructions.

    I've poked around the dry milk sections of Supermarkets but cant find
    powdered buttermilk... is it kept in other sections?
    
    Also.. is there such a thing as dried creme fraiche (sp?) or any good
    short cuts for it?
    
    Bob

    Bob,
      I have found powdered buttermilk in the baking sections, near the
    flour, baking soda, spices, etc.
    
    Debbie
    

    Bob, There is a cookbook by Chez Eddy or something or other from Texas.
    This guy is known for creating recipes for some hospital that got
    pretty famous for their food.  (hard to believe they did more than
    jello :^)  The chef uses a mixture of stock that has leeks, carrots,
    onions, etc. and is pureed with cooked rice as a replacement for cream
    fraiche.  The concept is great except this stock only lasts a few days
    in the refrigerator and it doesn't seem all that worthwhile a process
    to follow.  I'll bring the cookbook into work and type in the exact
    proportions and you can see for yourself...

    
   >> Also.. is there such a thing as dried creme fraiche (sp?) or any good
   >> short cuts for it?
    
	Short cuts?  You mean you don't want to wait for it do its
	thing?  Why dried?  Do you not want to buy it already made?

   		"Chez Eddy Living Heart Cookbook"
   The Chez Eddy Restaurant of the Methodist Hospital in Houston, Texas.

   Chez Eddy Soubise

   "Although a traditional soubise utilizes onions, cooked rice, and creme
   fraiche, or whipping cream, together with a butter enrichment, our
   version omits all saturated fat, together with much of the cholesterol
   and calorie content.  In fact, since onions will cook in their own juices
   over low heat, no added fat is needed."

   1 cup yellow onion, diced
   1 bay leaf
   1 tablespoon minced shallots 
   2 leeks, white part only, rinsed and diced
   1/2 cup white long-grain rice
   1/2 cup nonfat dry milk
   1 quart chicken stock

   Place the onion, bay leaf, shallots, and leeks in a heavy-bottomed
   saucepan or Dutch over.  Cook over low heat until translucent, stirring
   occasionally, about 5 to 7 minutes.  Add the rice, dry milk, and stock,
   stirring to combine.  Cook over low heat for 30 minutes until the rice
   and onions are tender.  Remove the bay leaf, then transfer to a food
   processor or blender and process until smooth.  Pour the mixture into a
   strainer or colander lined with several layers of dampened
   cheese-cloth.  Using a rubber spatula, gently press the liquid through
   the strainer, discarding the solids left behind.  The soubise should
   congeal when chilled.  Although we do not recommend freezing soubise, it
   may be kept refrigerated for 3 to 4 days.  Makes 4 cups.

   (2 tbsp serving has 18 calories, 0 fat, 0 cholesterol, .01 gm of
   saturated fat, .9 gm protein, 3.4 gm carbohydrates, 10 mg sodium)
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

   As an example of a sauce made with this:

   Sauce Dijonnaise

   6 ounces soubise
   1 tsp fresh tarragon, finely chopped
   2 tsp dijon mustard
   2 tbsp white wine
   1 tbsp shallots, finely chopped
   1 tbsp tomato
   chicken stock or additional white wine, as needed for consistency
   white pepper

   Prepare the soubise ahead as directed.  Combine the soubise, tarragon,
   and mustard in a small bowl and set aside.  Heat the white wine in a
   small, heavy-bottomed saucepan or skillet over medium heat.  Add the
   shallots and cook until translucent, 1 to 2 minutes, stirring often.  Add
   the tomato and bring to a boil.  Stir in the soubise mixture and return
   to a boil.  Cook for 30 seconds, stirring constantly.  If the sauce
   appears too thick, thin with heated chicken stock or white wine until the
   proper consistency is achieved.  Remove from the heat, add white pepper,
   and keep warm until ready to serve.  Makes 1 cup.

   Just for ideas, they also have other interesting sauces including 
   roasted red pepper sauce; orange, mint and tarragon sauce; orange-basil
   sauce; and brandy-pecan sauce.  All use the soubise.

    I bought some powdered buttermilk and put it in the freezer.  After
    defrosting it was still hard as a rock.  How do I get it soft and
    powdery again?  I have tried putting a slice of bread in it but that
    didn't work.  I figure it needs to be treated like hard brown sugard
    but I don't remember how or what to do.  Any offers of help?
    
    Thanks
    
    Ferne (who's back for a while)
    

    For hard Brown Sugar, don't you put it in the oven on a low temp for a
    while? 
    
    beth

    hmmm, i've never had brown sugar go hard, guess that means i use too
    much of it.  :^)  i think you need to cover the sugar in a bowl before
    putting it into a low heated over.  check the side of the box for
    directions for softening the sugar.

    I zap hard brown sugar in the microwave for a minute or so...that might
    work for the buttermilk powder.  
    
    If not, just chip off a hunk and add water....
    

>    I zap hard brown sugar in the microwave for a minute or so...that might
>    work for the buttermilk powder.  
 
According to _Food_and_Wine_, the way to soften brown sugar is to zap it in 
microwave with a piece of apple or a piece of white bread.  I've tried it with
the apple and it works.  I don't know if it is the same for buttermilk powder.

-- Nisha    

    How do you do that?  Are they sugar and apple or bread placed
    next to each other, touching, not touching?
    
    ed

re: .17

From "Food and Wine" March 1992, reprinted w/o permission

The article was "The Microwave as Kitchen Helper"

Softening Brown Sugar:

Place brown sugar and a slice of soft white bread or an apple wedge in a glass
dish.  Cover tightly and heat on high for 30 to 40 seconds.  Let stand for 30 
seconds, then discard the bread or apple and stir.


-- Nisha

    
     When water freezes it expands so I imagine milk will do the same
    since it has a high water content. Is there any problems freezing
    a plstic gallon of milk? Does the cover need to be removed or any
    special precautions taken?
                                 robin

    Approximate number are: 10 cubic units of water become 11 cubic units
    of ice.  There isn't enough room in a filled milk container to
    accommodate this expansion, so unless you drain some milk from the
    container, the container will probably split when its contents are
    frozen. 

I've frozen a gallon of water in plastic milk/water jugs.  I've never split the 
jug or had the cap pop off.  Unless milk expands subsantially more, it should
not be a problem.

				-JP