Buttermilk is a kitchen staple for many. It is incredibly versatile and can add tang and an extra depth of flavor to many things. Marinate chicken with buttermilk overnight, and you get a juicy piece of chicken. Put it in a salad, and it makes for a great dressing.
But what happens when you can’t seem to find any in your local grocery store? Don’t panic, and we’re here to show you how to make buttermilk in 6 easy steps!
DIY Buttermilk-6 steps to success!
Whole milk (alternatively, you can also use 2% milk).
Lemon juice or white distilled vinegar.
Using milk to bake buttermilk is a no-brainer. It’s ideal to use whole milk because whole milk is the most untouched and untampered version of milk.
A 2-percent dairy is a lot more common, but the only difference is that 2-percent milk contains more calcium and vitamin A while having fewer calories.
Add the acid
The tang that you get from buttermilk is from the acid used in the production of the product. Add one tablespoon of vinegar or lemon juice per cup of milk.
Stir the mixture
This is to incorporate the ingredients and help build more homogeny properly.
Leave untouched in room temperature
Place the lid on the jar or seal it tightly and leave it in a safe place outside.
Patience-wait for the mixture to thicken
You can wait for as little as 10 minutes to as long as 24 hours for the buttermilk to be ready. The temperature will play a huge factor but taste it now and then to see if it’s the texture and taste you desire.
When the buttermilk is done fermenting, you can store it in the fridge for a month. Use it on a salad, as a marinade, or use it on your pastry – your imagination is the limit!