Homemade Buttermilk Recipe
Learn three different methods for making homemade buttermilk and cultured buttermilk and just how easy it is to do in your kitchen.
Ingredients
For the Cultured Buttermilk:
- 2 cups skim milk
- ¼ cup full-fat cultured buttermilk
For Classic Buttermilk
- 2 cups of heavy whipping cream
For Quick Buttermilk
- 1 cup whole milk
- 1 tablespoons lemon juice or white distilled vinegar
Instructions
- Cultured Buttermilk: Add some full-fat buttermilk to some skim milk in a jar or container.
- Cover with cheesecloth and let sit for 24 hours at room temperature
- Serve it or store it.
- Classic Buttermilk: Add the whipping cream to a food processor and process on high speed until butter forms and liquid is released.
- Add the mixture to a chinois and press down on the butter, releasing as much buttermilk as possible. Use or store both the butter and buttermilk.
- Quick Buttermilk: Add 1 tablespoon of white distilled vinegar or lemon juice with 1 cup of whole milk.
- Mix it until combined and use it or store it.
Notes
Make-Ahead: You can make this up to several days ahead of time.
How to Store: Cover with an air-tight container and keep in the refrigerator for up to 14 days. You can freeze this buttermilk for up to 3 months. Thaw it in the refrigerator for 1 day before using.
Any of these methods will work in any of your recipes. With that being said, I recommend using cultured buttermilk when using it in a standard bread procedure.
Nutrition
Calories: 183kcalCarbohydrates: 6gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 54mgSodium: 67mgPotassium: 76mgFiber: 0.004gSugar: 4gVitamin A: 624IUVitamin C: 1mgCalcium: 123mgIron: 0.04mg