We had been making an assortment of cultured products for our fermentation workshop. I woke up that morning with the idea of being able to boil buttermilk. We had used our bullet proof beurre monte to make stabilized buttermilk. But high heat can cause a graininess in the sauce. I asked what if we used sodium citrate to denature the proteins in buttermilk to make is smooth and allow it to melt into itself when heated? There was only one way to find out. And a live audience makes discovery all the sweeter. We added 2% sodium citrate to buttermilk. Then we brought it to a boil. The buttermilk was smooth and tangy. It did not curdle. Now we have a lot of new ideas to explore with this in our kitchen.
January 21, 2005