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Homemade Buttermilk
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Description
Don’t have buttermilk on hand? This homemade buttermilk recipe is a life-saver! I use this regularly for pancakes, biscuits, baked chicken finger marinades, etc. TRY IT!! A money saver, too!!
Ingredients
- 2 cups Whole Milk
- 2 Tablespoons White Vinegar Or Lemon Juice
Preparation
*Note: You can half the recipe easily (1 cup milk to 1 tablespoon acidic ingredient). An ideal acidic ingredient (if you have on hand, in pantry) is cream of tartar. If you have cream of tartar on hand, use for 1 cup of milk, 1 1/2 tablespoons of cream of tartar. Double if recipe calls for it (2 cups milk to 3 tablespoons cream of tartar). I use vinegar, and it works great!! Cream of tartar is hard to find where I live.
1. Heat milk in microwave for 30 seconds.
2. Add vinegar or lemon juice and let stand at room temperature for 15 to 20 minutes. The milk will begin to curdle a bit.
3. Use in any recipe that calls for buttermilk!!
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13 Comments
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Carrie Gaston on 1.21.2010
Did you know you can make buttermilk the way you do yogurt or sourdough starter?
To make homemade cultured buttermilk mix 2 tablespoons of commercial buttermilk with 2 cups milk, let it sit in a warm place until thickened (about a day). Refrigerate. Before using, shake well. Save out 2 tablespoons to repeat the process and make more. Lasts a couple weeks, but really… how can you tell when buttermilk goes bad?
I got this recipe from an amish cookbook: “Wholesome Sugarfree Cooking — 545 delicious recipes to help you enjoy whole natural foods free of refined sugar, “plastic” fat, allergenic soy, and refined flour” by Ray and Malinda Yutzy, 3229 178th Avenue, Redding, IA 50860. GREAT BOOK.
rutacooks4viraj on 10.11.2009
In India, we make buttermilk at home but not with vinegar. We use curd for making Buttermilk.
ADashOfInsanity on 8.22.2009
Wow…thanks for sharing this! I really don’t care for buttermilk, but have recipes that call for it. I never
know what to do with the leftover buttermilk!!
demomof2 on 8.20.2009
I had no idea you could use cream of tartar! I always use vinegar. Thanks for the tip!!
belkate on 8.14.2009
I live in Belgium, where it’s almost impossible to find buttermilk. I’ve been doing without it, but now thanks to you I can make buttermilk biscuits again! and cornbread! THANKS!