Buttermilk is one of those ingredients that few of us have on hand regularly. If we are planning ahead for a particular recipe, like a cake or a Creamy Corn and Potato Salad with Bacon then maybe we’ve picked up some at the store. But more often than night, at least in my experience, buttermilk takes us by surprise in the ingredient list. And unless you have extra time and easy access to a market, you might think “oh well”.
But luckily for all of us (and I surely do mean all of us who didn’t plan ahead), making buttermilk at home is easy and quick, and you probably have the 2 ingredients you need right in your kitchen.
What is buttermilk?
Buttermilk is just slightly soured milk. Originally it was the liquid that was left behind after the cream had been churned into butter. Now what you buy in the store is cultured buttermilk, which is made through a different process, since all of our milk is pasteurized. The acid in the milk helps act as a tenderizer and also adds tang to different dishes. It also—when it interacts with baking soda—can help make baked good rise better.
How to Make Buttermilk
Buttermilk is so easy to make. All you need is whole or 2% milk (less fat won’t give you a full enough flavor), plus distilled white vinegar or lemon juice. For every cup of buttermilk you want to make, stir 1 tablespoon of lemon juice or vinegar into 1 cup milk, and let it sit for 10 minutes. The acid will cause the milk to curdle very slightly, which is what you want. That’s it!
Buttermilk is one of those ingredients that few of us have on hand regularly. But luckily for us, making buttermilk at home is easy and quick.Tweet This
What can I use as a substitute for buttermilk?
Can I freeze Buttermilk?
Yes, for up to 3 months.
Use Buttermilk in These Recipes:
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- 1 cup whole or 2% milk
- 1 tablespoon lemon juice or vinegar
- For every cup of buttermilk you want to make, stir 1 tablespoon of lemon juice or vinegar into the milk. Let it sit for 10 minutes.
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