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 Buttermilk in France? 
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Joined: 09 Feb 2006, 18:25
Posts: 3229
Location: 24 Dordogne
Does anyone know if buttermilk is available here and if so what it is called? Thanks in advance.


25 May 2013, 18:41
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Joined: 21 Mar 2004, 21:37
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Location: Vendée, Dept 85
It's called lait ribot or lait fermenté. Most supermarkets sell it - I use it to make soda bread.

Bernice


25 May 2013, 18:45
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Joined: 09 Feb 2006, 18:25
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Location: 24 Dordogne
Thank you very much Bernice that is good news. I fancy making some cornbread. :)


25 May 2013, 18:49
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Joined: 21 Mar 2004, 21:37
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Location: Vendée, Dept 85
Sounds good - can you post the recipe please .... :D

Bernice


26 May 2013, 07:59
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Joined: 09 Feb 2006, 18:25
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Location: 24 Dordogne
Hi Bernice, I haven't made cornbread in years but the below is the recipe I will be using minus the bacon drippings.

http://www.simplyrecipes.com/recipes/so ... cornbread/


26 May 2013, 19:22
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Joined: 06 Sep 2007, 17:52
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Location: Cork, Ireland/Cruese
if you have difficulty in getting buttermilk - use equal amounts of plain yogurt and milk instead.


26 May 2013, 22:48
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Joined: 09 Feb 2006, 18:25
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Location: 24 Dordogne
Thank you Maryr, I didn't realise, I am going to the supermarket today so will do this if they don't have the lait ribot or lait fermenté. Just wish I really needed to eat cornbread. :roll: :lol:


27 May 2013, 07:24
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Joined: 21 Mar 2004, 21:37
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Location: Vendée, Dept 85
I have frozen buttermilk in the past with no adverse effects when defrosting and using to make soda bread. (I had used half a litre bottle to make a batch of bread and had no time to make another batch)

Bernice


27 May 2013, 07:54
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Joined: 09 Feb 2006, 18:25
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Location: 24 Dordogne
I found the buttermilk, lait fementé by Yoplait but couldn't find cornmeal which I believe is called semoule de maïs. I did pick up some Maizena (fleur de mais) but it isn't cornmeal. It appears to be corn starch or corn flour. :( Looks like I will be using your tip Bernice about freezing the buttermilk because I may need to keep it a while until I can find some cornmeal!


27 May 2013, 18:04
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Joined: 03 Oct 2010, 13:05
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You should find semoule de mais in any bio shop.


28 May 2013, 08:58
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Joined: 21 Mar 2004, 21:37
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Location: Vendée, Dept 85
Can you use polenta instead? This is from the BBC Food website -
Polenta is a golden-yellow Italian cornmeal made from dried, ground maize (corn), and also the name given to the savoury cornmeal porridge that’s made by mixing cornmeal with water and simmering and stirring until it thickens - a staple dish of northern Italy. Polenta can be ground coarse or fine and is widely used in the southern states of America to make a variety of dishes, including cornbread, because maize is a major crop in the US.

Bernice


28 May 2013, 09:23
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Joined: 09 Feb 2006, 18:25
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Thank you both. Yes Bernice that should work! Going to Perigueux later in the week so will try Grand Frais. Thanks again.


28 May 2013, 09:50
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Joined: 06 Sep 2007, 17:52
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Location: Cork, Ireland/Cruese
If you cannot find polenta here are a couple of recipes to use up the buttermilk.

AFTERNOON TEA SCONES

12oz(350g) plain flour, pinch salt
2oz(50g) margarine
11/2tsp bicarbonate of soda
11/2tsp cream of tartar
1tbsp sugar, 2oz(50g) sultanas
1 egg, buttermilk

Oven 450oF/230oC/Gas 8
Sift dry ingredients into a bowl. Rub in margarine. Add sultanas. Beat egg with a little buttermilk and combine with dry ingredients. Mix to a soft but workable dough. Roll out on a floured board and cut with a 3"(7.5cm) cutter into 12 rounds. Place on a greased tray and bake in hot oven for 20 minutes. Cool on a wire tray.

SCOTCH PANCAKES

8oz(225g) plain flour
1tsp bicarbonate of soda
1oz(25g) sugar pinch salt
1 egg
1/2pt(300ml)buttermilk

Preheat heavy pan or griddle. Put all the ingredients into a mixer bowl and beat until mixture is a thick dropping consistency - add more buttermilk if required. Grease or oil pan and drop tablespoonfuls into rounds - do not overlap. Turn over when bubbles appear on the top and the bottom is golden. Cook other side till golden. Cool on wire tray or in a clean teatowel. Serve warm or cold with butter, honey or jam. Makes approx 12 pancakes.

SODA FARLS OR GRIDDLE SCONES

10oz(275g) plain flour
1tsp bicarbonate of soda
1oz(25g) sugar
Buttermilk, pinch salt

Preheat griddle or heavy frying pan.
Sieve and sift all the dry ingredients. Add enough buttermilk to make a soft, but manageable dough. Divide into four and roll each piece lightly in flour. Shake a little flour onto the griddle and place the four scones on it. Turn over after 7 minutes or when the top of the scone feels warm. Cook a further 7 minutes. Cool on a wire tray. These are best eaten the day they are made, served with butter and jam. Day old scones can be fried in bacon fat and served with bacon and eggs.


PS bicarbonate of soda is available in Intermarche and cream of tartar can be purchased in a chemist


28 May 2013, 14:24
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Joined: 09 Feb 2006, 18:25
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Location: 24 Dordogne
Maryr, they sound delicious! Not that I need to be making all these goodies but think I will have to give them a go. :) Thanks for sharing.


29 May 2013, 08:48
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