How to Make Buttermilk - Yummy Traditional

How to Make Buttermilk

                                                                   
how to make buttermilk


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 right that I also used buttermilk in marinated chicken and meats. you see yourself doing this experiment before cook fried chicken, mutton, or even bake steaks, chicken, and other kinds of meat except for fish and shrimp you will be surprised by seeing the result. I have used buttermilk in muffins, cakes and fried or baked meats result is been superb    

What is buttermilk? Traditionally, buttermilk is the fermented liquid leftover 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.


            

buttermilk recipe


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 cup 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 buttermilk. The basic ratio is 1 tablespoon vinegar to 1 cup milk; see post for alternate yields.

          

how-to-make-buttermilk-recipe

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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buttermilk

Combine the milk, vinegar, or lemon juice into the glass or jar, Stir to combine very well

                

buttermilk recipe

After 10 minutes you will see the buttermilk is almost ready but if you want a more fluffy, buttery, and tangy taste then leave it aside by covering for 2-3 hours  

               
how to make buttermilk


This buttermilk can be stored in the bottle and jar in the refrigerator, It will remain to stay fresh for a week  

       
How to make buttermilk





        


Buttermilk is the fermented liquid leftover after churning cream into butter. buttermilk was the thin, non-fat but rich-tasting liquid...

Ingredients:

  1. 200 ml, milk  at room temperature
  2. 1 tbsp, white vinegar or lemon juice

How to make buttermilk?

Preparing buttermilk: Combine the milk, vinegar, or lemon juice into the glass or jar, Stir to combine very well. After 10 minutes you will see the buttermilk is almost ready but if you want a more fluffy, buttery, and tangy taste then leave it aside by covering for 2-3 hours 

This buttermilk can be stored in the bottle and jar in the refrigerator, It will remain to stay fresh for a week  

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