Buttermilk preparation and uses in cooking, buttermilk is nothing more than the liquid leftover from cream churning. Today, I will explain two methods to make it at home since it is not very common in our country and not easily found in stores.
Buttermilk is widely used in Anglo-Saxon cooking, making both sweet and savory baked goods very soft and flavorful. It is also used in homemade ice cream preparation and in marinades for both white and red meats.
In ancient times, it was made by letting it ferment, then consumed as a naturally fat-free beverage but rich in lactic cultures.
Let’s go right after the photo to discover how it is made, buttermilk preparation and uses!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 200 grams of buttermilk preparation and uses
- 1 3/4 cups fresh liquid cream
- 1/2 cup low-fat yogurt
- 1/2 cup skim milk
- 1 tbsp lemon juice
Buttermilk preparation and uses
Whip the cream with electric beaters or with a food processor or stand mixer until the cream is whipped.
Then continue whipping with the beaters until the cream “unwhips”, becoming solid.
Place the unwhipped cream in a strainer with a bowl underneath to collect the buttermilk, and press the solid part to extract all the liquid.
You will thus have obtained solid butter that you can compact and store in the fridge and on the other hand the buttermilk.
With 200 ml of cream, you get about 70 grams of butter and 130 grams of buttermilk.
To prepare buttermilk with yogurt, squeeze the lemon and strain the juice, set aside.
In a bowl, place the yogurt and work it with a hand whisk, gradually incorporating the skim milk.
Finally, add the lemon juice and mix to combine everything.
You will immediately see a thick foam form on the surface, let it rest for 10 minutes before using, and voilà, the buttermilk is ready.
You can store it in the fridge for 15 days in an airtight container.
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