How to Make Buttermilk
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How to Make Buttermilk
Description
Making buttermilk at home involves combining one cup of milk (any fat content) with a tablespoon of vinegar or lemon juice, then allowing the mixture to sit for about five minutes. During this time, the acid causes the milk to curdle slightly, creating a texture and flavor similar to store-bought buttermilk.
This preparation is ideal for recipes requiring buttermilk, imparting the desired acidity and moisture without needing to keep buttermilk on hand. It offers flexibility with different types of milk, including dairy or non-dairy alternatives, with various substitutions such as yogurt, kefir, sour cream, or buttermilk powder mixed appropriately.
Ingredients
- 1 cup milk or 2% or 1%, whole
- 1 tablespoon vinegar or lemon juice
Instructions
- Pour milk into a glass measuring cup. Add vinegar OR lemon juice and allow to sit for about 5 minutes before use. You can expect it to appear curdled. Stir it and then use as you would store-bought buttermilk.
Notes
- The recipe amount can be scaled up or down as needed using the same ratio of milk to acid.
- For dairy-free buttermilk, substitute non-dairy milk but keep the acid ratio.
- Alternate buttermilk substitutes include plain yogurt, Greek yogurt, kefir, sour cream diluted with milk or water, cream of tartar with milk, or buttermilk powder reconstituted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 149kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 93mg | 4% |
| Potassium | 366mg | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 395IU | 8% |
| Calcium | 301mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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