Homemade Buttermilk, how to easily and quickly make this basic preparation at home with just two ingredients to use in both sweet and savory recipes.
In fact, traditional buttermilk was the liquid that remained after making butter from milk, but today the more commonly used version in cooking is acidic, which helps to give softness and flavor to cakes and many savory preparations.
There are several simple recipes to prepare it, but the base is always milk or cream with the addition of an acid that slightly curdles it, giving it that slight acidity typical of commercial buttermilk.
Homemade buttermilk is used in many recipes such as cakes, muffins, pancakes, and also for marinating meat or chicken. It helps make foods softer and lighter thanks to its acidity.
Buttermilk adds acidity to doughs, promoting better leavening. Additionally, it makes preparations softer and moister, improving the final texture and flavor.
At the end of the recipe, in the FAQ section, I have answered some questions about this recipe. If you have any other doubts or curiosities, leave a comment or use the contact form you will find at the end of the page.
Other recipes that might interest you:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 1Piece
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 160.50 (Kcal)
- Carbohydrates 12.50 (g) of which sugars 12.50 (g)
- Proteins 8.31 (g)
- Fat 9.00 (g) of which saturated 5.67 (g)of which unsaturated 3.28 (g)
- Fibers 0.00 (g)
- Sodium 0.60 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for homemade buttermilk
- 1 cup whole milk
- 2 tablespoons lemon juice
Tools
- Jar
- Spoon
- Lemon squeezer
Homemade Buttermilk Recipe
Begin the preparation of homemade buttermilk by pouring 1 cup of whole milk into a jar, either fresh or long-life milk is fine.
Add two tablespoons of lemon juice to the milk.
Stir with a spoon for a few seconds, close the jar with the lid and let it rest for 10-15 minutes at room temperature.
After the resting time, open the jar and stir with a spoon or whisk to thoroughly mix the “curdled” milk that has formed.
The homemade buttermilk is ready to be used in your recipes.
Homemade Buttermilk
Consult this section to clarify your doubts, if you do not find the answer to your question comment or write to me using the form below.
You can use homemade buttermilk to prepare fried chicken with cornflakes.
FAQ (Frequently Asked Questions)
How long can I store homemade buttermilk?
You can store homemade buttermilk in the refrigerator for about 3 days. Be sure to cover it well and use it as fresh as possible for best results.
Is it possible to make a vegan version of buttermilk?
Yes! You can make a vegan version of buttermilk by using plant milk (such as soy or almond milk) and adding lemon juice or vinegar to achieve the same acidity and consistency.
Why do I have to let homemade buttermilk rest before using it?
The resting allows the milk to slightly curdle, forming the slightly thick consistency that characterizes buttermilk. Without this step, you will not achieve the same quality in your doughs.
Does homemade buttermilk have the same consistency as commercial buttermilk?
Not exactly. Homemade buttermilk is often less thick than commercial one, but it serves the same purpose in recipes. If you desire a thicker consistency, you can use less acid or choose a fattier base like cream.
With homemade buttermilk, I made zucchini bread!
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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