6 ways to make homemade buttermilk
each serving makes 1 cup of buttermilk
Into a 1 cup measure pour vinegar or freshly squeezed lemon juice (1 tbsp). Top it off with room temperature milk. Pour it into a bowl. Stir and let sit for 5-10 minutes. Stir again and use as directed in your recipe.
Tip : Not for drinking. This is what I use mostly in baking recipes (cakes, pancakes etc.)
Measure milk into 1 cup measure. Pour into a bowl and add citric acid (1/4 tsp). Stir well and let sit for 5-10 minutes. Stir again and use as directed in your recipe.
Tip: Thick and smooth, mildly acidic, tasty.
Measure milk into 1 cup measure. Pour it into a bowl and add cream of tartar (1 tsp and 1/2 tsp). Stir well and let sit for 5-10 minutes. Stir well again right before using. Cream of tartar tends to sink to the bottom of the bowl. Use as directed in your recipe.
Tip: This buttermilk is very mild in acidic taste and it doesn't thicken up like other buttermilk substitutes. It's important to stir it again right before using.
Measure milk into 1/2 cup measure and pour into a bowl. Then measure sour cream/plain Greek yogurt, plain yogurt (1/2 cup) and pour it into a bowl with the milk. Whisk well till blended together and let sit for 5-10 minutes. Use as directed in your recipe.
Tip: This buttermilk is excellent for meat marinades (chicken, pork, venison, fish) and drinks as well. It's smooth and creamy.
Best to use within 3 hours.
I recommend using room temperature milk. Heat cold milk in a microwave for 20 seconds.
Use non-dairy milk, such as oats, almond, soy add vinegar or lemon to make buttermilk.