Basics: Buttermilk and Chocolate ganache

2010 has gone by so quickly and now we are in the New Year. I am not sure what is in store for the blog this year but since I have picked up baking late last year, I have been enjoying it so much. I just want to learn more about it and of course, it starts from the basic. I am definitely no expert so bear with me as I get a little more adventurous. There will be failures and tears. But with that, it will, hopefully, come with successes and tears of joy!

I will like to kick start this year with the 2 basics of baking that I have learnt and used over and over again. These are the 2 basic ingredients in many baking recipes that I have made so far. So just wanted a space that is dedicated to both and that I can share with you. No more getting a carton of buttermilk from the supermarket and then wasting it because I do not bake often. And I always have dark chocolate chunks and butter at home so it is so easy to just whip up chocolate ganache. It also stores well in the refrigerator, properly sealed in the refrigerator for 3 months.



  • 250ml of full cream milk
  • 20ml of lemon juice or white vinegar


  1. Just mix milk and lemon juice together. Leave it for about 5 mins and the liquid will curdle and ready for use

Shiny Chocolate ganache (By Belinda Jeffery)


  • 250g of dark chocolate, chopped
  • 125g of chopped butter, room temperature
  • 50ml of water


  1. Place the chocolate, butter and water in a glass heat proof bowl and over a very low simmering pot of water
  2. Allow the chocolate and butter to melt and then stir until the ganache is smooth. Do not allow it to get too hot or it becomes grainy
  3. Pour any leftover ganache in an airtight container, seal it very tightly and then store in fridge. When you are ready to use it, gently warm it over very low heat, then allow it to cool to a right consistency

Any useful baking tips to share. Please leave a comment and if possible, a link to your baking tip.