How To Make Buttermilk in 3 Easy Steps- never buy a container of buttermilk again! Making it yourself at home is so much easier! And I bet you have the 2 ingredients needed to make it!
Hey everyone! So today, I am going to be talking about how to make your own buttermilk. This post is a really an introduction to a blog series I have decided to start weekly here on Boston Girl Bakes- called Baking Basics. A weekly blog series is something I have always wanted to do, but always wondered would I be able to keep up with it? So since it’s the New Year and all, I thought what a great time to try something new! When I thought of what type of blog series I wanted to do, I looked back at some of my most popular posts from 2016. And the ones that seemed to do the best, were focused around the what and why and how of baking! Apparently I am not alone in loving to know why something happens when it comes to baking (or better yet, why something failed).
So each week my plan is to write a post centered around the basics of baking (and maybe some cake decorating in there too!). And so I thought about what would be most relevant to kickstart this series, and my brain went to buttermilk. I know, my brain is weird. But, hear me out. What is probably one of the most popular recipes searched for with Valentine’s Day coming up- Red. Velvet. Cake. And the key to any red velvet cake- is buttermilk.
I know you are going to need buttermilk in your lives for the next month. So let’s break down this easy baking substitution of how to make your own. I NEVER buy buttermilk anymore. First of, it’s expensive. Second, I almost never use the entire bottle- even the smallest one they offer at the store! Buying buttermilk = big ol’ waste of money.
To make your own buttermilk all you need is milk and vinegar. That’s it.
Two common questions when making your own buttermilk:
Q: Does it matter what kind of milk I use?
A: Nope! I’ve used all kinds of milk to make my own buttermilk. I’ve used whole milk, 2%, 1&, and skim with great results. I’ve even used almond! Use what you have on hand or normally buy. No need to buy a special kind of milk.
Q: Does it matter what kind of vinegar I use?
A: Yes (to some degree). I usually use white vinegar, but also have been known to use apple cider vinegar. I’ve never strayed from those two. Other vinegars might impart flavor into your buttermilk, and that’s something you wouldn’t want going on in your cake. So stick to using white or apple cider vinegar for best results.
Now let’s get to making our own buttermilk. It’s so easy you ready for this?
- Measure out a cup of milk
- Add 1 tablespoon of your vinegar and stir. You can also use lemon juice!
- Allow to sit for 10 minutes before using.
Yea, that’s it. Seriously. Don’t you feel silly now for buying that expensive container of buttermilk at the store?
If you need more or less, just simply adjust your recipe accordingly. Just always keep the ration of 1 cup of milk to 1 Tbs. of vinegar and you will have perfect results each time.
What if you have no milk?
No milk. No problem! You can also substitute the amount called for in your recipe and replace it with equal parts yogurt.
Now what to do with that buttermilk? How about make some…
If you liked this common baking substitution, I also put together for you an entire cheatsheet of the Top 10 Common Baking Substitutions! It’s totally free and you can keep it, print it, hang it in your cupboard for when you find yourself in a pinch. So next time you run out of eggs in the middle of that cake, or need a dairy free cookie for that school cookie swap, I got you covered 🙂
Stay tuned for next week for another Baking Basics Series post- on softening butter!
For more baking basics related posts, be sure to check these out these:
I hope you liked this Baking Basics Series post! And would love to know what is your biggest baking problem or cake decorating problem that I could help you with? Let me know in the comment section!
Happy baking everyone!