How to Make Buttermilk
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4.9
How to Make Buttermilk
Description
This method for making buttermilk involves adding a tablespoon of lemon juice or white vinegar to one cup of whole milk, then letting the mixture sit for about 10 minutes. During this time, the milk thickens and develops a mild tang similar to cultured buttermilk. This substitute works well for baking and cooking purposes that call for buttermilk, such as pancakes, dressings, or marinating.
For recipes demanding specific texture, shaking the mixture after standing once and then waiting again enhances the consistency. There is flexibility to use coconut milk as a dairy-free alternative, or to thin sour cream or yogurt with water to mimic buttermilk. Cream of tartar can also serve as an acid if lemon juice or vinegar is unavailable.
Once prepared, store the homemade buttermilk in the refrigerator for up to a week, or freeze for up to two months. This makes it convenient to keep on hand for various recipes.
Ingredients
- 1 cup milk 24omL, whole
- 1 tbsp lemon juice 15mL, or white vinegar
Instructions
- Add the milk to a jar then pour in a tablespoon of lemon juice of vinegar in and stir well.
- You can set aside for 10 minutes then use.
- If you are using this replacement for a recipe where the consistency is important like a buttermilk chicken or salad dressing then transfer to a sealable jar and shake well then set aside for 10 minutes, shake once more and use!
Notes
- Homemade buttermilk can be stored in the refrigerator for up to one week or frozen for two months.
- For dairy-free buttermilk, substitute coconut milk in place of regular milk.
- You can also thin 3/4 cup sour cream or yogurt with 1/4 cup water to substitute buttermilk.
- If lemon juice or vinegar is not available, mix 1 3/4 tablespoons cream of tartar into milk and let sit for 10 minutes as an alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 105mg | 4% |
| Potassium | 322mg | 7% |
| Sugar | 13g | 26% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 276mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4.9
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