Buttermilk powder rock hard
l pinkmountain
8 years ago
last modified: 8 years ago
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plllog
8 years agoRelated Discussions
Rock powder?
Comments (10)Chris, may I gently suggest that you may not know enough about soil to know what you want or need? And I will assume that the 'fl' after your name indicates Florida. I googled Florida soils, and none of them indicated the presence of clay, just sand of different kinds, and some sandy loam. If you had a combination of sand and clay, that would be a good thing. Dark sand is not clay. The human diet needs silica, and the best place to find it is in soil. And without it, you can't grow decent watermelons. Planting in what is virtually straight compost is far from ideal. There is more to soil (or even a growing medium) than just nitrogen, potassium, phosphorus and some minerals. A growing bed with high percentages of compost and manure tends to produce a bed that is too high in phosphorus and potassium, which can cause several types of vegetables to taste bitter. High phosphorus ties up zinc, so even if it's in your soil, it's not available to the plants. Blutranes gave you good advice. It's easier to amend existing soil than it is to create it from scratch. Your soil, whatever it is, has something beneficial to offer your plants. Have you had a soil test done? I would suggest doing so, and asking for info on trace minerals also. You might need a particular type of rock powder, from another area. If you use local powders, it will likely be of the same mineral makeup as your soil. If your soil is lacking something vital, the local rock powders probably will be, too. What is your calcium level? Most sandy soil is low in calcium in areas of high rainfall. Only one kind of manure generally contains calcium. Do you know which? Magnesium? Also a problem in sandy, rainy areas. Nitrogen? You only need about 5% If you add too much nitrogen, when it leaches out with rain or irrigation, it will take calcium out with it, and magnesium levels will rise. Do you need sulfur? If you're low, it will affect yield and keeping quality of your produce. Some soils are high in sodium, some are low. It's nice to know which you have. A deficiency can affect certain crops, but you may be adding enough with the manure you're adding. But too much manure can increase the sodium levels to where you're going to have trouble. Boron is low in many areas of the U.S., from coast to coast. Adding it without knowing how much you need is foolhardy. If you add too much, your seedlings will be harmed. If you don't add enough, your plants still suffer. Most soils seem to be low in Copper. If you have a kind of peat/muck soil, it's practically guaranteed. Where are you in regards to the other vital trace minerals, Molybdenum, Manganese, Zinc? Without a soil test, you just can't know. Blutranes suggested building beds on top of your soil. This would be useful in at least two ways: earthworms and other soil fauna will bring native soil up into your beds, and the roots of your plants can go down into the soil to find more moisture and nutrients that they need. He wasn't necessarily suggesting that you MIX your soil and compost, just let them work together. Sue...See MoreWas it the buttermilk?
Comments (3)I'm guessing some ingredient was old and you were getting a little rancid taste....maybe the nuts or the oat bran. To adjust a recipe for milk and not buttermilk...sub baking powder for the soda. Linda C...See MoreAny Ideas what I can do with my Buttermilk?
Comments (21)Knock-Your-Pants-Off Sweet & Spicy Glazed Buttermilk Meatloaf Serves 6 For the Glaze: 1 cup ketchup 1 cup barbeque sauce 1/2 cup brown sugar For the Meatloaf: 1/3 cup panko bread crumbs 1 cup whole-fat buttermilk 1 tbsp. olive oil 1 clove garlic, minced 1 cup small-diced onion 1/4 cup chopped fresh parsley 1/3 cup chopped fresh basil 2 tbsp. tomato paste 1 1/2 lbs. ground beef (85% lean-15% fat) 1/2 lb. ground pork 1 cup grated parmesan cheese 1/2 tsp. salt 1/2 tsp. ground pepper Heat oven to 425 degrees. Combine the glaze ingredients in a small saucepan and place over low heat. Heat olive oil in a skillet over medium heat. Add onions and garlic and cook until soft and translucent (try not to brown). Add parsley, basil, and tomato paste and cook for about a minute. Set aside to cool. In a small bowl, combine Panko and buttermilk and set aside for 5 minutes. Then in a large bowl, place beef, pork, cheese, salt and pepper, the onion mixture, and the panko mixture. Mix with your hands until just combined. On a rimmed baking pan (I use 13x9x2), form the mixture into a loaf shape sitting in the center of the pan, with all four sides exposed.* Brush sides and top with some glaze, then bake for about 50 minutes, removing the pan every 10 minutes or so to brush on more glaze. (At the end of baking, you will not have used all of the glaze mixture � just keep it in the saucepan on low and stir it every few minutes.) Cool for 5 minutes, slice, and serve hot with leftover glaze as sauce. Marybeth Albright The Food Network I tried this and it was awesome....See Morewhere do you buy powdered buttermilk?
Comments (14)SACO brand, linked above at Amazon, is commonly found along with the powdered milk at most grocers. If your store carries Bob's Red Mill products, they also carry it. I keep powdered buttermilk in our home food storage, but I find it's rather insipid when reconstituted, compared to commercial buttermilk, but I have found a "fix" for that. I like to use it to culture milk - either commercial milk, or in my case, reconstituted powdered milk - to make a homemade fermented version that has the characteristics of commercial buttermilk - rather than the weak-as-water reconstituted version from powdered buttermilk and water. I use this method when I need a LOT of buttermilk for all the things I make for St. Patrick's Day to help save some money because buttermilk has gotten pretty expensive. You can also freeze commercial buttermilk. Occasionally I'll find a pint of cultured lowfat buttermilk reduced for quick sale, and I'll freeze it in 1/2-cup amounts to use as a culture for the homemade version. Just be sure to thaw it in the refrigerator. If you thaw it in the microwave or in hot water, the heat will kill the good bacteria needed to make it culture properly. How to.... Recipe from "Natural Meals In Minutes" by Rita Bingham. Scald a quart jar with boiling hot water and allow to air-dry. Add 1/2 cup of commercial buttermilk, OR reconstituted powdered buttermilk, to the quart jar. Fill the remaining space of the jar with commercial milk or reconstituted powdered milk [leaving about 1-inch of space from the top rim of the jar]. You can use any type of milk you like.... whole milk, 2%, low-fat, and fat-free, your choice. Stir well and cover [I use a plastic canning jar lid]. Let stand in a warm place (at least 80°F) until clabbered, about 12-18 hours. [I put it in my oven with the light on, as far from the light as possible (or take the temperature to make sure it's around 80°F where you place it]. Once it has clabbered, remove it from the oven, stir it and refrigerate. To keep the buttermilk fresh, make a new batch at least every two weeks; and you can now use 1/2 c. of the former batch of homemade buttermilk as the culture. You can easily make this recipe in smaller amounts, if needed. Just make a 1/2 or 1/4 recipe. -Grainlady...See Morel pinkmountain
8 years agoplllog
8 years agolast modified: 8 years agoRusty
8 years agolindac92
8 years agol pinkmountain
8 years agolast modified: 8 years ago
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