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How To Make Homemade Buttermilk At Home 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!
You’re in the middle of making some one bowl red velvet cupcakes and you realize the recipe calls for buttermilk. You don’t even have to peek in the fridge, because you know that isn’t going to be in there. Shoot. So what do you do? Stop what you’re doing, wake the little ones, and rush out to the grocery store? Text your husband, hoping he sees it on his way home? How about this instead. Make your own buttermilk.
Yup, make your own. Seriously with two ingredients you can make your own. Save your sanity, a trip to the store and a few bucks while you’re at it. Before I show you how easy it is.
What ingredients do you need to make your own buttermilk at home?
To make your own buttermilk you really just need milk and then some sort of acidic ingredient to turn it sour.
- Milk (or heavy cream works as well)
- Lemon juice or vinegar
What kind of milk is best to use for buttermilk?
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.
Does it matter what kind of vinegar I use?
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.
How long does homemade buttermilk last?
Homemade buttermilk can be used right away or stored in an airtight container in the refrigerator for up to a couple of weeks. Use the expiration date on the milk used to make it for a good guideline on how long to keep your homemade buttermilk. Stir the homemade buttermilk before adding it to your recipe.
Now the part you’ve been waiting for…
How do you make buttermilk?
- 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 (the milk will begin to curdle).
- Then give it one final stir 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 I don’t have milk?
No milk. No problem! You can also substitute the amount called for in your recipe and replace it with equal parts yogurt.
You can also use heavy cream instead of milk when making your own buttermilk. It will have a much thicker texture similar to store bought buttermilk.
Now what to do with that homemade buttermilk? How about make some…
For more baking basics related posts, be sure to check these out these:
- 1 cup milk or heavy cream (227 g)
- 1 tablespoon vinegar or lemon juice
- Stir together the milk and vinegar (or lemon juice) and let it sit for 10 minutes.
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