How To Make Buttermilk
Have you ever gone to make a recipe that requires buttermilk only to find you didn’t have any? Well, all you need are 2 ingredients and you can make it yourself in just 5 minutes. Find out how in this recipe on how to make buttermilk.
What Is Buttermilk?
Buttermilk was traditionally the liquid leftover from churning butter from cultured cream. It was thin, liquidy with small lumps of remaining butter. However nowadays in modern times, it’s made very differently. When you add a special kind of bacteria culture to milk and left to ferment, it results in the thick sour buttermilk we know today. Contrary to its name, it doesn’t taste anything like butter. In fact, it’s even lower in fat than regular milk.
Uses for buttermilk
Buttermilk has many uses in baking. It makes cakes, pancakes and muffins tender and moist. This is because it reacts with the raising agent, causing air bubbles to form while baking. It’s also used a lot in savoury dishes too; think buttermilk fried chicken. In this case, the enzymes in buttermilk help break down the proteins in the chicken – making it tender and juicy.
How do I store it?
Cover your homemade buttermilk tightly with clingfilm and store for up to two weeks. You can also freeze it for up to three months. Keep in mind though that freezing it will change it texture and cause it to become quite lumpy. It’s still good to use though. It’s good to know that the longer you leave buttermilk in your fridge, the more sour the taste will become.
After seeing how easy it is to make buttermilk, I’ve never bought it from a shop again. It’s so convenient to be able to make it whenever you need it and the ingredients are always in my kitchen already. Buttermilk is a great addition to baked goods and I hope this page inspires you to make it too.