It’s thick, rich and tangyjust like the store-bought version.
Room-temperature milk thickens up better than milk straight out of the fridge.
Stir in lemon juice.
Photo:Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Let stand at room temperature until the mixture begins to curdle and thicken, about 10 minutes.
Stir again before using.
Frequently Asked Questions
Yes, buttermilk is healthy.
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
When you make buttermilk, like in this recipe, you are adding an acid to the milk.
In this case, you’re adding lemon juice, but vinegar can also be used.
The acid ferments the milk, giving it a sour taste.
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
So while not pleasant for most people to drink on its own, it works great for baking.
Because buttermilk is tangy, it balances out the sweetness of baked goods.
Yes, it’s possible for you to freeze buttermilk.
Date and label the bags and freeze for up to 3 months.
It’s best to use this buttermilk for cooked recipes like pancakes, muffins, waffles and biscuits.
Yes, you’re free to!
it’s possible for you to use skim milk for lower-fat buttermilk, but the consistency will be thinner.
Buttermilk can be used in a variety of ways.
It can also be used in marinades to help tenderize meat and poultry.
Buttermilk is a versatile ingredient that can be used in a variety ofrecipes, both sweet and savory.
Add it topastafor a bit of creaminess and zing.
Blend it into afruit smoothiefor a refreshing drink.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
