Often, I have gone to the grocery store and purchased a quart of buttermilk with intentions of using it right away. I find myself walking down the dairy section and that quart of buttermilk is staring at me convincing me that pancakes are on the menu for the weekend. Then life happens and I don’t get to it. It moves from the front of the fridge to the back and gets forgotten.
Rather than wasting, I find it is easier just to make what I need. The two ingredients needed to make Homemade Buttermilk are staples in my house and probably in yours too – milk and lemon juice or vinegar.
It’s so simple to make Homemade Buttermilk, I have my son make it for me. Consider it a science experiment of sorts. Adding acid – either lemon juice or vinegar – to milk makes it curdle.
The name buttermilk is deceiving. Buttermilk contains no butter and is actually low in fat as it is made with a low fat or nonfat milk. I keep whole milk in my house and that is what I use which I feel results in a richer taste.
Old fashioned buttermilk is the liquid leftover after butter is churned. I frequent a nearby farmer’s market where raw milk and real buttermilk are sold. If you get a chance to see real buttermilk in real glass bottles, you might notice some separation and a difference in consistency. When I used it to make my salad dressing, it was thinner, but had a fresh taste.
Cultured buttermilk is what is commonly found in the market. Check the label. It will probably list low fat or nonfat milk, salt, and sodium citrate or cultured low fat/nonfat milk, low fat/nonfat milk, and salt. I don’t want to think about the ones that have added thickener. Please, don’t buy those.
Most recipes call for 1 cup milk then adding 1 tablespoon of either lemon or vinegar. That makes 1 cup plus 1 tablespoon of buttermilk. One tablespoon of added liquid could be enough to change your recipe. Here’s a better way. For every cup of buttermilk, add 1 tablespoon of lemon juice or vinegar to a measuring cup and add milk to make 1 cup. Let it sit for 10 minutes. That’s it. I have used whole, 2%, low fat, or nonfat milk and all worked fine. Use it in your recipe as you would buttermilk purchased at the market.
You won’t have to worry anymore if you don’t have that carton of buttermilk in your fridge. Make it yourself!
Be happy, eat well…
Homemade ButtermilkPrint Recipe Pin Recipe
- 1 tablespoon lemon juice or vinegar
- approx. 1 cup milk whole, 2%, 1%, skim
- Add the lemon juice or vinegar into a measuring cup. Add enough milk to make 1 cup.
- Let sit for 10 minutes.
- Use as you would buttermilk in your recipe.