Buttermilk is a versatile and tangy dairy product commonly used in baking, marinating, and dressings. This easy homemade version allows you to make fresh buttermilk with just two simple ingredients, ensuring you always have it on hand when a recipe calls for it.
Why You’ll Love This BUTTERMILK
- Quick and Easy: Only two ingredients and ready in just minutes.
- No Waste: Make only what you need, avoiding store-bought buttermilk going bad.
- Versatile: Perfect for pancakes, biscuits, marinades, and more.
Ingredients You’ll Need
- 1 cup whole milk (or any milk you have on hand)
- 1 tablespoon white vinegar or lemon juice
Instructions
- Measure the Milk: Pour 1 cup of whole milk into a measuring cup.
- Add Acid: Stir in 1 tablespoon of white vinegar or lemon juice.
- Mix and Wait: Mix well and let it sit for about 5-10 minutes. The milk will start to curdle and thicken, creating buttermilk.
- Use or Store: Use immediately in your recipe, or store it in the fridge for up to 3 days.
MORE RECIPES: Oreo Cookies Recipe & Oreo Ice Cream Recipe
Serving Suggestions
- Use buttermilk in your favorite pancake or waffle recipe for a fluffy and tangy flavor.
- Incorporate it into biscuit dough for a tender and flaky texture.
- Marinate chicken in butter-milk before frying for a juicy and flavorful result.
How to Store Buttermilk
Store homemade buttermilk in an airtight container in the refrigerator for up to 3 days. Give it a good stir before using, as it may separate slightly over time.
Additional Tips
- Substitutions: If you don’t have vinegar or lemon juice, you can also use cream of tartar. Use 1 3/4 teaspoon of cream of tartar per cup of milk.
- Troubleshooting: If the mixture doesn’t thicken, ensure your milk is fresh and that you’ve waited long enough for the acid to work.
