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Ever found yourself in the middle of a recipe needing buttermilk but none in the fridge? This simple buttermilk recipe is a lifesaver. With just milk and lemon juice or vinegar, you can whip up a fresh batch in minutes. Perfect for baking, marinating, or adding a tangy twist to your dishes. Let's get started!
Buttermilk Recipe
Ingredients:
- 1 cup whole or 2% milk
- 1 tbsp lemon juice or white vinegar
Instructions:
- Pour the milk into a measuring cup.
- Add the lemon juice or vinegar to the milk.
- Stir well and let it sit for 5-10 minutes until it curdles.
- Use immediately or store in the fridge for up to 3 days.
What You Will Need
Read more: Buttermilk Casserole Recipe
What you will need to make buttermilk
- Milk: Provides the base liquid, essential for creating the creamy texture and tangy flavor of buttermilk.
- Lemon juice or white vinegar: Acidic component that curdles the milk, transforming it into buttermilk with a slight tang.
Tools and Instruments Needed
What tools/instruments will be needed to make buttermilk
- Measuring cup: Ensures precise measurement of milk, crucial for the right consistency.
- Spoon: Needed for stirring the milk and acid together to help it curdle evenly.
Buttermilk Recipe
Ingredients:
Main Ingredients
- 1 cup Milk Whole or 2%
- 1 tbsp Lemon juice or white vinegar
Instructions:
- Pour the milk into a measuring cup.
- Add the lemon juice or vinegar to the milk.
- Stir well and let it sit for 5-10 minutes until it curdles.
- Use immediately or store in the fridge for up to 3 days.
Notes:
Read more: Buttermilk Waffles Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the buttermilk as per the recipe.
- Store in an airtight container.
- Refrigerate for up to 3 days.
Freezing Instructions
- Pour buttermilk into ice cube trays.
- Freeze until solid.
- Transfer cubes to a freezer bag.
- Store for up to 3 months.
- Thaw in the fridge before use.
Using buttermilk in your baking recipes can make your cakes and muffins extra moist and tender due to its slight acidity, which helps break down gluten.
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