Ever happened to you that when you’re excited to bake something only to realise that the only ingredient that you don’t have on hand is buttermilk, and you’re in your pijamas and going out to the store is the last thing that you have in mind?
Well it happened to me way so many times than I would want to remember.
Sucks, isn’t it?
Well, worry not my baker friends. We will make our own buttermilk. At home. Yes!
What Is Buttermilk
Traditionally buttermilk is the thin slightly sour taste liquid by-product that’s left after churning butter. Leaving cream at room temperature for a few hours in order to improve the taste of butter result in development of healthy natural cultures.
Nowadays, buttermilk is purposely made by introducing cultures into fresh pasteurised milk.
Buttermilk In Baking
Buttermilk reacts to baking soda in baking and creates lighter, softer and more tender baked goods by breaking down the gluten in the batter. It also helps in to rise breads in quick bread recipes.
1 cup milk (250 ml) + 1 tbsp lemon juice or vinegar = homemade buttermilk
Pour milk into a bowl, add lemon juice or vinegar and let the mixture sit for 10 minutes before using it in your baking.
Types Of Milk
I’ve used different types of milk, depending on what I have in the fridge and so far everything works for me.
I’ve tried making homemade buttermilk with full fat milk, semi skimmed milk and lactose free milk.
So now you know that any type of milk works.
Here are some recipes that I made with buttermilk:
- Easy raisins buttermilk biscuits
- Quick double chocolate muffins
- Red velvet cake
- Hazelnut cake
- Fast no-knead multi seeds bread
How To Make Homemade Buttermilk
- 1 cup milk (250 ml)
- 1 tbsp lemon juice , or vinegar
- Pour the milk into a bowl, add the lemon juice or vinegar.
- Let it sit for 10 minutes before using.