Buttermilk Syrup

[PatsyAnn]

I have been making Buttermilk Syrup using a fairly standard recipe. My problem is that the syrup always separates as it cools. I want to be able to store it in Mason jars, for use as gifts (or maybe even sell a few), but after it separates, it doesn't look as appealing. I have tried adding the baking soda at different stages; using real butter, hard margarine, and a blend of both; water-bath processing the sealed jars, and not processing. Nothing seems to make any difference. Does anyone know how to prevent the syrup from separating? Thanks for any help.

[CM]

You could try adding some lecithin as an emulsifier, then blending well but the separating is probably not related to it cooling as much as it is just a natural separation of two liquids that are not mixed (like oil and water in a salad dressing).

Are you planning on storing the buttermilk syrup in the refrigerator? Normally it's not recommended to include dairy ingredients in home canned items. The buttermilk is high acid but the baking soda acts to counteract that somewhat. The sugar syrup is ok, but there might be some problems if the buttermilk separates out. In any case, I wouldn't recommend canning it!