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How to make Buttermilk | The Basic Steps:
- To make buttermilk simply mix milk and lemon juice together. Use the ratio 1 cup milk to 1 tablespoon lemon juice.
- Allow the mixture to rest and curdle. It only takes a few minutes.
- Then stir and use!
- That’s how you can make buttermilk.
Naturally, buttermilk is the liquid remaining after butter is churned. It has a thin, tart-ish texture with little bits of butter left behind.
If cultured buttermilk is fermented in factories to simulate traditional buttermilk, then why can’t we make it at home?
Visit the Kitchen obviously
Making buttermilk is an easy, 15-minute process that requires basic ingredients and a little bit of fun. Cultured products feels a bit tangy and thick than traditional products; it cannot be used in equal proportions when measured in weight. A homemade buttermilk substitute comes in handy. You’ll always wonder why you haven’t tried this before!
Ingredients
Making a certain type of food or drink always brings us back to one scary question: ‘What do I put in it?’
A homemade buttermilk requires only two ingredients: Milk and Lemon Juice. Vinegar can act as a substitute for lemon but why on earth would you run out of lemons?!?
Recipe & Procedure
- Simply mix milk and lemon juice together. Use the ratio 1 cup milk to 1 tablespoon lemon juice.
- Allow the mixture to rest and curdle. It only takes a few minutes.
- Then stir and use!
Side-Quests
You can make buttermilk with skimmed milk, and you know what, using a full-fat whole-milk in recipes always gives a creamier texture and richer taste!
You can make it with any kind of milk, including fat-free and 1%-milk. All you have to do is follow the same recipe/procedure, remembering stuff like ‘thinner milk will produce thinner buttermilk’ and whatnot.
Are you Vegan-centric?
Often you find people with a great number of restrictions to their nutritional intake. They can’t eat food suitable for some, and they might use recipes different to us. Here arises a simple question: ‘Can you make for vegan and dairy-free recipes?’
MOST DEFINITELY! Believe it or not, most alternative milks, like almond milk, soy milk, and coconut milk will curdle with a little splash of lemon juice as well. Just follow the same procedure and make whatever non-dairy buttermilk you like!
Note: This is always a good option when baking for friends and family with food allergies.
How long does Buttermilk last?
The time period for homemade buttermilk is typically the same as that for regular milk. It’s usually two to four weeks before it becomes stale or unusable.
Check the expiration date on your milk carton. Then once the buttermilk is made, store it in an airtight container, in the refrigerator, up to the expiration date. If the buttermilk has been sitting for quite a while, you will need to shake the container to re-mix the buttermilk before using it. Otherwise, it will have little bits of curd in it.
Don’t buy buttermilk more than you can use. All you need is one cup. Instead of going-to-the-market hassle, make it at home!
For one serving:
- 1 cup whole milk
- 1 tablespoon lemon juice (or white vinegar)
- Pour milk into a one-cup measuring pitcher, stopping just shy of one full cup.
- Add one tablespoon of fresh lemon juice or white vinegar to the milk. If you need to add another splash of milk to the pitcher, do so to make sure you have one full cup of liquid.
- Stir the milk and lemon juice to mix well.
- Allow the mixture to sit and curdle for 10 minutes. Then stir again and use as needed.
The intake
Serving: 1cup, Calories: 152kcal, Carbohydrates: 13g, Protein: 8g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 105mg, Potassium: 322mg, Sugar: 13g, Vitamin A: 395IU, Vitamin C: 6mg, Calcium: 276mg
Making buttermilk at home has never felt so exciting. Jut follow the recipe and share your results with us!
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