Buttermilk Recipe
Originally, buttermilk was the liquid left behind after churning butter from cream. Early cooks found it had a mild, tangy flavor that enhanced baked goods, biscuits, and various savory dishes.
Equipment
- Measuring cup
- Measuring spoons
- A small mixing bowl or glass jar
- A spoon for stirring
Ingredients
- 1 cup of milk (whole milk for a creamier result, though low-fat works too)
- 1 tablespoon of acidic ingredient (white vinegar or lemon juice)
Instructions
- Measure the Milk: Start with one cup of milk. Whole milk will give the creamiest result, but if you’re calorie-conscious, skim or low-fat milk works well too.
- Add the Acid: Add one tablespoon of either white vinegar or lemon juice to the milk. These acidic ingredients create a reaction with the milk, souring it and creating the distinct buttermilk flavor.
- Stir and Let it Sit: Stir the milk and acid mixture well and let it sit at room temperature for about 10 minutes. You’ll notice the milk will start to thicken slightly and develop a slight curdling – this means your buttermilk is ready!
- Use or Store: After 10 minutes, your homemade buttermilk is ready to be used in your recipes. If not using immediately, store it in the refrigerator for up to 3 days.