How to Make Buttermilk
Buttermilk is a versatile kitchen staple, used to make everything from mashed potatoes to pancakes to scones. It is also a key ingredient in many baking recipes and helps to tenderize and give a slight tang to food. Plus, it is much more economical than regular milk and does not require refrigeration. Best of all, it’s incredibly easy to make. Read on for a comprehensive guide on how to make buttermilk right in your own kitchen.
What is Buttermilk?
Buttermilk is made by churning cream into butter and then allowing the liquid separated off during the churning to further sour. This liquid is known as buttermilk and has a slightly tangy taste and creamy texture. Traditional buttermilk was actually the liquid that remained after the churning process and was typically used as a souring agent in cooking.
Today, store-bought buttermilk is usually made by adding a special bacteria, like lactic acid bacteria, to the milk. This bacteria ferments the milk, resulting in a sour-flavored liquid, similar to traditional homemade buttermilk.
How to Make Buttermilk
Making buttermilk doesn’t require as much effort as you might think. Here is a simple two-step process for how to make buttermilk:
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Start with one cup of milk. You can use either skim milk, whole milk, or even non-dairy milk like almond milk.
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Add one tablespoon of either distilled white vinegar or lemon juice to the milk. Stir the milk and vinegar/lemon juice together then allow it to sit for 10 minutes.
Once you have given the milk enough time to sit and curdle, it is ready to use as buttermilk. The consistency should be thicker and more clotted than regular milk. Depending on the type of milk you used, the buttermilk may have a slightly acidic taste.
Tip: If you do not have access to distilled white vinegar, apple cider vinegar will work just as well.
Substitutions for Buttermilk
If you don’t have any buttermilk, you can use this simple substitution to complete your recipe:
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Use one cup of plain yogurt or sour cream to replace one cup of buttermilk.
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If your recipe calls for a more acidic flavour, add a squeeze of fresh lemon juice or one tablespoon of either white vinegar or apple cider vinegar.
Alternative Ways To Make Buttermilk
If you don’t have any milk, you can still make a decent buttermilk substitute. Here are two other options for milk-free buttermilk:
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Combine ½ cup milk powder with one cup water to create a milk-like liquid. Then, add one tablespoon of vinegar to the mix and let it sit for 10 minutes.
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Create a buttermilk powder mix by combining one cup nonfat dry milk powder with 2 teaspoons of white vinegar and ¼ teaspoon of baking soda.
Storing Buttermilk
It is important to store any leftover buttermilk correctly to preserve its freshness and flavour. Here are some key tips to keep in mind when storing buttermilk:
• Store buttermilk in an airtight container in the refrigerator.
• Use the buttermilk within 4-5 days of creating it or purchasing it.
• When using store-bought buttermilk, check the expiry date printed on the package.
• For best results, use buttermilk as soon as possible after creating or purchasing.
Uses for Buttermilk
Buttermilk is incredibly versatile and can be used in a variety of recipes. Here are a few common uses for buttermilk:
• Pancakes and waffles
• Baked goods (muffins, scones, etc.)
• Vinaigrettes and dressings
• Soups and stews
• Dips and marinades
• Mashed Potatoes
• Fried chicken
Buttermilk Substitutes To Avoid
It is important to note that there are some substitutions for buttermilk that should be avoided. These include using regular milk with vinegar or lemon juice, or using heavy cream as a buttermilk substitute.
Buttermilk is an essential ingredient in many recipes, from pancakes and waffles to vinaigrettes and baking. It adds a creamy texture and slight tang to food and is easy to make right in your kitchen. Whether you are using traditional, store-bought, or homemade buttermilk, following the tips in this guide will help ensure that you get the perfect texture and taste for your recipe.
