I love to use buttermilk in baked goods because it creates a tender crumb and also helps add moisture. Plus, no one really loves to make an extra trip to the grocery store for one ingredient in a recipe.
This is a great recipe to keep for when you need some in a pinch! As promised, you can easily make your own buttermilk using just two basic ingredients. Lemon juice or vinegar: You can use either freshly squeezed lemon juice or vinegar in this recipe.
However, I prefer using white vinegar when possible. Milk: You can use any kind of milk that you prefer for this recipe. For the acid, I usually use fresh lemon juice, but you can also use distilled white vinegar. Then, stir the mixture together well and set it aside for about 5 to 10 minutes before using it in your recipe. Side note: I use these OXO angled measuring cups and love them! It helps to create tender baked goods and keeps them moist. So if your recipe calls for baking soda, it will react with the baking soda to help your baked goods rise.
Store-bought buttermilk lasts up to 2 weeks in the fridge, but the homemade version has a shorter shelf life. I recommend enjoying this within 3 to 4 days of making it, just to be on the safe side.
Hi There, thanks a lot for this simple tip. What happens if I used sour butter milk stale in my cake by mistake? I baked a cake with rose during baking but sank thereafter. I didnt change the baking powder or baking soda quantity in the recipe.
Internet says could u old baking powder or soda but is that possible? I dont know how to preserve baking powder and soda after opening it for baking. I was thinking it was more due to the sour buttermilk I used…….. Any thoughts Danielle? It really depends on the recipe, but sour milk should only make the cake more moist. I typically store my baking soda and baking powder in airtight containers and replace them every few months. The buttermilk essentially is the whey of the sour cream which you curn into homemade butter and it is liquid like water, not thick at all.
I keep the whey in the fridge until I need it for baking and also marinating meat. Hi there! In order to waste-not , pioneers and settlers used buttermilk to enhance everything from cornbread and biscuits, to stews and gravy. They even created household uses for buttermilk, such as washing hair and skin with buttermilk for beautification, or pouring it in the garden to fertilize certain types of edible plants. Yet, nowadays we find cultured buttermilk at the market.
This high-tech processed buttermilk has nothing to do with making butter. Instead, bacteria is added to milk to induce fermentation. Cultured buttermilk is usually much more tangy and thick than traditional buttermilk, and cannot always be used in equal proportions in old-time recipes, especially when measuring by weight. Whether you need low-fat or full-fat buttermilk for your recipes, you can make it in minutes!
Ready to get started? Of Course! Believe it or not, most alternative milks, like almond milk, soy milk, and coconut milk will curdle with a little splash of lemon juice as well. However, buttermilk is thicker and contains less moisture than milk. Therefore, you always need to add tablespoons more buttermilk in recipes that call for 1 cup plain milk. Consequently, if a recipe calls for 1 cup buttermilk, and you want to use regular milk, you will need to reduce the buttermilk by tablespoons.
Check the expiration date on your milk carton. Then once the buttermilk is made, store it in an airtight container, in the refrigerator, up to the expiration date.
If the buttermilk has been sitting for quite a while, you will need to shake the container to re-mix the buttermilk before using it. Otherwise, the buttermilk will have little bits of curd in it. Making this recipe? Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Your email will not be published or shared. By commenting I offer my full consent to the privacy policy of A Spicy Perspective.
I have been making whole milk buttermilk by adding a small amount of the cultured lowfat buttermilk from the supermarket to whole milk and letting it sit at room temp for a few hours. I starting doing this for cooking, but drinking it has seemed to help my GI welfare quite a bit. Thank you for this! I always find myself only needing a little bit of buttermilk versus a whole gallon.
This is wonderful that I can just make it myself! Hey Sommer, thanks for sharing great recipe tip for making buttermilk at home easily with just few of the steps. I love it. I was not expecting how much it is easy…. I want to add one thing that you should mention the best juicer to extract he lemon juice. Love buttermilk, raised in the south we always had buttermilk in the refrigerator, being stationed in Spain I was always missing the arrival of it to the PX, I complained to my neighbor, who just happened to be a American and a doctor.
Save recipe. Homemade buttermilk. By Good Food team. Preparation and cooking time. Prep: 5 mins plus 10 mins standing. Share on facebook. Share on twitter. Share on pinterest. Email to a friend. Ingredients ml whole or semi-skimmed milk 1 tbsp lemon juice or vinegar Method STEP 1 Mix the milk and lemon juice in a jug.
Goes well with.
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