Home made Butter Milk
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
How many times we come across a recipe to bake cakes, pancakes, biscuits, breads etc, where buttermilk is one of the main ingredients and we skip through it since there is no buttermilk in the refrigerator. Now that sucks! Today was the similar day for me. I picked up a recipe from secrets of fat free baking for buttermilk chocolate cake and realized that I don’t have buttermilk in the fridge. Searched few recipes and made my own. It worked well. My cake is in the oven and is rising well. That recipe is to follow soon.
Let’s get to an easy way to make buttermilk at home. The only warning is that it will not be as thick as the original but would fulfill all the duties of a good buttermilk in the recipe. So you are never stuck again ;).
Kitchen Equipments Required : Bowl, stirrer, measuring cups and measuring spoons.
Milk, Non fat or 2% : 1 cup
Distilled white vinegar : 1 tbsp
- You may use lemon juice in case vinegar is not available.
The ratio of milk to vinegar is 1 tbsp vinegar for 1 cup of milk.
- Take a bowl. Add milk to it. Now stir in vinegar and mix well with stirrer.
Let it sit at the room temperature, covered for 10 minutes.
It will thicken slightly and when you will tilt the bowl slightly, you can see the curdled bits at the bottom, as show in the picture above.
Instant buttermilk is ready to use in any recipe.
Do let me know if you try it.
Don’t forget to check the Soups with SS.
This is exactly how I make buttermilk, too! Can’t stand to buy a whole carton of it only for one recipe here and there. 😀
I agree! I use buttermilk in some of my curries though!
thats is very very useful indeed… we only have a couple of places to get buttermilk… thanks for sharing.. its a keeper..
Wow! How useful!! If I ever buy buttermilk I never get round to using it so this is so useful, thank you xx
I think the liquid is also called whey – left over from making paneer. Is that right? I’m asking because I always thought buttermilk didn’t have the tang of whey.
Whey is different from buttermilk. Buttermilk is the bi-product of making butter where as whey is the bi-product of making cheese. This is a make shift recipe to aid in baking where buttermilk is required and normally baking soda is used instead of baking powder.
That’s what i had guessed. Thanks for clearing it up.
This is such a great post – and definitely something I always need but never have! Thank you!
My pleasure Laura :).
I made some buttermilk this way over the weekend for homemade biscuits and gravy. It works like a charm.
It does :).
Great tutorial! I love making buttermilk at home, it makes veganizing recipes so much easier too! 🙂
It absolutely does 🙂
I’ve used this little trick several times when I’ve not wanted to run to the market. It turns out very well in a recipe. 🙂
awesome posy Sonal, sometimes I do need buttermilk and its not available…
Ha! Great idea Sonal, I made some this morning!
I am trying to document some basics on my blog! Many of my viewers are from India and few ingredients are not readily available so the process. Sour cream and cream cheese is next on my list.