Homemade Buttermilk

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

7 Comments

fairyguidemother on 8.2.2010

Aaaaaaaaaaaaarrrrrrrrrrgggggggggghhhhhhhhhhh! It’s so simple! Just try it. You don’t have to be afraid of cultured milk!

cookinglady on 6.5.2010

Is it bad if it has tiny lumps in it? Last time I made a batch, after a few days I noticed tiny lumps and wasn’t sure if that meant it had gone bad.

stickyfingers on 4.17.2010

You are only needing to purchase the buttermilk ONCE. From there you will have a neverending supply. Using vinegar or lemon juice will not give the same unique taste….trust me!

tamara on 3.22.2010

This doesn’t help when I don’t have any buttermilk, which is why I was looking for a recipe to make some. I will see if I can find one that uses vinegar somewhere.

Carrie Gaston on 3.11.2010

You don’t need 1 part buttermilk to 4 parts milk. It’s kind of like making yogurt.

I make cultured buttermilk by using 1 tablespoon buttermilk to 1 cup milk, and letting it stand 16-24 hours at room temperature until it thickens, then refrigerate it. I usually make 2 to 4 cups at a time and replenish it from my existing buttermilk as needed the day before I’ll use it.

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