How to make buttermilk - best original recipe

 


Teach you how to make delicious, homemade dishes to share with your family and friends. Today I’m answering one of the most asked questions, How to make buttermilk? It's an amazing ingredient for fried chicken, pancakes, cakes, the works. It does wonders, but chances are, you don’t have it in your fridge, and if you do, I bet it’s rotten. It goes bad, and you only use a little bit for every recipe, so, it’s understandable.

Anyhow, today I’m going to tell you how to make buttermilk in three different ways. They are all super easy and they all work, so let's get started.

In case you didn’t know it buttermilk should be made, but it not always made, from cream and then, it’s like the byproduct of making butter. Churn cream, you make butter, and the leftover is buttermilk.

Ingredients and Instruction:

Method 1:

·         1 cup whole milk

·         1 tbsp lemon juice

First off, you have to take a cup of whole milk.  Buttermilk has PH closer to four. Milk is around six, so it is more acidic. The acid will react with leaving agents when you bake, and its magic. That’s why it makes those fluffy pancakes. That’s also why It’s used in a lot of cake recipes including red velvet. Red velvet cake so fluffy. Always has buttermilk.

 All right, and to that whole milk, you have to add an acid. You have to use a tablespoon of lemon juice.  Liberal tablespoon, mix, mix, mix. You saw that it look like regular milk with lemon juice in it.

So what you have to do is set it aside. But what I like to do is microwave this for 30 to 45 seconds. Just to warm it up, and then leave it around for, like 10 minutes.

After 10 minutes you have to shake it well. And it's ready for the test.

If you don’t have fresh lemon juice, vinegar works totally fine as well, so vinegar is actually the go-to for most people. White vinegar, this is rice vinegar. Basically, any vinegar that’s not crazy. So, no balsamic, please. That’s a little bit too far. 

Method 2:

·         1 cup whole milk

·         1 ¾  tbsp cream of tartar

In method 2 you have to use cream of tartar in 1 cup of whole milk, which is a byproduct of winemaking. Did you know that? I learned that at a winery. One and ¾ tablespoon of cream of tartar. Give it a good shake.  And shake it up until it feels mixed. Getting little exercise

Now you have to set this aside for 10 minutes. 

 Method 3:

·         ¼ cup of water

·         ¾ a cup of sour cream

¼  cup of water with ¾ of a cup of sour cream. If you’re not into using cups, it’s three parts sour cream, one part water.

Now you have to shake it up. This method doesn’t have to sit.   

SO your all method buttermilk is ready for a taste.

Buttermilk has to be like ice cold to be enjoyable. That’s my opinion. All these substitutes work really well for baking,  perfectly fine, I would say because I have done all of them before. But the one thing I will tell you is that if you’re, like, dipping chicken, for example, in buttermilk, you’re going want use the sour cream, because it has the thickest consistency. It’ll really, like, stay on there and be just right. But that’s it.

Thanks for reading this entire recipe you can get the further detail on buttermilk you can click on how to make buttermilk 

 

 

 

 

 

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