While using a butter churner would be more authentic, save time with this acidic, milky miracle!
Buttermilk has both refreshed and perplexed people for centuries. Long ago, it was created during the butter-making process; buttermilk was the liquid part of the cream left behind when the butter solids coagulated during churning. These days, buttermilk is made through a different process, and you’ll see it in the stores as cultured buttermilk. It’s produced by adding specific bacteria to pasteurized milk. But if you don’t want to drink it by the cupful and you just need some for a recipe, you can also make buttermilk in your kitchen with two simple ingredients.
Back in the day, buttermilk was considered to be a staple beverage and baking ingredient around the world. In India, buttermilk is known as chaas, a key ingredient in the distinctively tangy drink lassi. Long ago, people in Europe and Africa drank buttermilk to cool down during the scorching summers. And in the 1800s in the United States, buttermilk was commonly drunk by those who couldn’t otherwise afford fresh milk.
In my family, my mom met her future father-in-law over buttermilk, when my dad brought his father to the diner where my mother was working. After the introductions, my grandfather promptly ordered a large glass of buttermilk, which he drained in one long swig.
This recipe aims to recreate the thick, creamy, and tangy flavor of classic, leftover-from-the-churn buttermilk. The pleasant tang is apparent, and it will quench your buttermilk thirst. While many people do enjoy the distinctive taste of buttermilk, it’s often called for in various recipes; the acid it contains reacts with baking soda to create a leavening effect, resulting in wonderfully fluffy, light, and tangy baked goods.
Is Buttermilk Healthy?
This recipe contains hefty doses of protein, calcium, potassium and vitamin A, plus the lemon juice (if you choose to use it over the vinegar) is packed with vitamin C. Buttermilk has more sodium than regular whole milk, but since it is typically used in recipes rather than consumed in large quantities, this is not a huge concern.
Can I Use Alternative Milks to Make Buttermilk?
For the dairy-free, soy, oat, or almond milk can easily replace whole milk in making buttermilk. Soy milk has gotten the best reviews, while some feel that oat milk is too thin. Feel free to experiment, and choose your own dairy-free adventure.
How to make ahead and store
To store homemade buttermilk, place it in an airtight container and keep it in the fridge, where it will last for 2 weeks. Before drinking or using in cooking, stir extremely well – there’s nothing worse than a big swig from a pocket of vinegar.
Serving Suggestions
Since I’ve beaten you over the head with “buttermilk is good for baking!” tips, here are multiple recipes I think you’ll enjoy trying. Blueberry Pancakes, Buttermilk Pancakes, Buttermilk Waffles, Buttermilk Banana Bread, and Cheddar Gluten-Free Biscuits With Buttermilk. The acid content also makes a good batter to help tenderize and flavor Chicken Tenders.
If you’re all about fermentation and probiotics now, you may also want to venture into some yogurt-based recipes like Yogurt Banana Bread, Yogurt Pancakes, and Whole Wheat Banana Bread.
Ingredients
- 1 1/2 tablespoons white vinegar or fresh lemon juice
- 1 cup room temperature whole milk
Instructions
- Add 1 1/2 tablespoons of white vinegar or fresh lemon juice to a measuring cup. Pour in enough milk to make 1 cup total. Stir well.
- Let the mixture sit at room temperature for about 5 minutes to allow the milk to curdle slightly.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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