Buttermilk Recipe || How to Make Buttermilk with Step-by-Step Photos and Video
Buttermilk is mainly used in baked goods and marinated meat items to make them juicy and soft. Of course, you’ve read correctly that I also used buttermilk in marinated chicken and meats.
If you see yourself doing this experiment before cooking fried chicken, mutton, or even baking steaks, chicken, and other kinds of meat except for fish and shrimp, you will be surprised to see the result. I have used buttermilk in muffins, cakes, and fried or baked meats result is superb.
What is buttermilk?
Traditionally, buttermilk is the fermented liquid left over after churning cream into butter. Buttermilk was the thin, non-fat but rich-tasting liquid left in a churn after making butter, full of healthful, delicious cultures that develop naturally when the cream is left at room temperature for a few hours to improve the flavor of the butter.
The cultures meant that buttermilk was kept longer than raw milk in the days before easy cooling and refrigeration, which made it useful in cooking.
My Latest Video Buttermilk Recipe:
Although it looks and tastes rich and creamy, traditional churned buttermilk was always nonfat because all the fat wound up in the homemade butter. These days, cultured buttermilk can range from skim to full-fat with a corresponding calorie count, just like yogurt and sour cream, although most of what we buy in stores is low-fat.
Why do we use buttermilk
instead of plain milk? Tangy flavor aside, the acid present in buttermilk helps
counteract baking soda, which is basic. Baking soda on its own is quite
bitter—it needs both acidity and liquid to taste and function properly.
Buttermilk acts similarly to sour cream or yogurt, which are thicker cultured dairy products. Since buttermilk is thinner, I typically use about two-thirds of a cup of buttermilk in place of one cup of sour cream or yogurt.
Make
buttermilk for your baked goods with this 5-minute recipe. Simply combine your
milk of choice and vinegar or lemon juice. You can easily make this buttermilk
vegan/dairy-free/nut-free depending on your choice of milk. Recipe as written
yields 1 cup of buttermilk. The basic ratio is 1 tablespoon vinegar to 1 cup milk;
see post for alternate yields.
Following this ratio, you can make exactly as much buttermilk as you need. Keep in mind that one tablespoon is the equivalent of two tsp. Here are some alternate yields for your convenience:
1/4
cup buttermilk: 3/4 teaspoon vinegar or lemon juice + 1/4 cup milk of choice
1/3
cup buttermilk: 1 teaspoon vinegar or lemon juice + 1/3 cup milk of choice
1/2
cup buttermilk: 1 1/2 teaspoons vinegar or lemon juice + 1/2 cup milk of choice
2/3
cup buttermilk: 2 teaspoons vinegar or lemon juice + 2/3 cup milk of choice
3/4
cup buttermilk: scant 2 1/2 teaspoons vinegar or lemon juice + 3/4 cup milk of
choice
For the best result, follow my detailed step-by-step photo, video, and instructions tips and video
below
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Combine the milk, vinegar, or lemon juice in the glass or jar. Stir to combine very well.
After 10 minutes,s you will see the buttermilk is
almost ready, but if you want a more fluffy, buttery, and tangy taste,e then leave
it aside by covering it for 2-3 hours
This buttermilk can be stored in a bottle or jar in the refrigerator.r, It will remain fresh for a week.
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