I use buttermilk often, but not often enough to keep a half gallon sitting in my fridge. Every time I try, it ends up spoiling before I get it all used, or I wind up going on a big baking spree to use it up. Not that baking spree’s are a bad thing, but my hips prefer if I limit them to a few times a year. For this reason, I was pretty darn excited to discover how easy it is to make homemade buttermilk!
This isn’t really much of a recipe, since it’s so easy. I’d consider it more of a tip than anything. I’m sure homemade buttermilk is pretty common knowledge, but just in case someone doesn’t know, I want to make sure they do! Also, it’ll save me from having to write out the instructions in all my post that call for buttermilk. I’m lazy, what can I say?!
Yields 1 Cup Buttermilk
1 Cup Milk (I always use fat free, but you don’t have to.)
1 Tablespoon Lemon Juice or Vinegar (I prefer lemon juice.)
Combine milk and lemon juice/vinegar in a container (I tend to just do it in a liquid measuring cup.), and allow to sit for 3-5 minutes, or until milk curdles. Use as desired!
Here are just a few of my favorite recipes that call for buttermilk:
- Whole Wheat Buttermilk Pancakes
- Whole Wheat Honey Molasses Bread
- Chocolate Cupcakes
- Pumpkin Cupcakes