Homemade buttermilk

This must be one of the best life hacks …

I am a big fan of buttermilk. I use it often in many of my recipes from pancakes to muffins … it makes food soft and gives an interesting tart flavor. The acid in the buttermilk will help rise the quick breads as the buttermilk reacts with the baking soda and the baking powder. It also breaks down the gluten in the flour making it is easier to digest so it is an important ingredient in the kitchen. I used to get buttermilk often from the store but since I learnt this simple little trick, I haven’t bought any.

So why make your own? Well for one it is cheaper. Also, it is likely you have milk at home and really all you have to do is add some acid to curdle the milk. I like to use apple cider vinegar but other acids will work like regular white vinegar or lemon … and that is it. Seriously, will you ever buy buttermilk at a store again?

RECIPE

Ingredients

  • 1 cup of milk minus 2 Tbsp milk (almond milk works nice too)
  • 2 Tbsp Apple cider vinegar or white vinegar or lemon juice

Methods

  • To make 1 cup of buttermilk, measure out 1 cup milk and remove 2 Tbsp of it.
  • Pour into a small dish.
  • Add 2 Tbsp apple cider vinegar
  • Let the mixture sit for about 15 minutes and then it is done.

Photo and text by twincitiesherbs.com

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