10 Ways to Make Buttermilk

Photo by Gayle H.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    WAYS TO MAKE REAL BUTTERMILK

  • Make cultured butter. The liquid byproduct is cultured buttermilk.

  • Buy a starter culture and combine with fresh milk.

  • Allow raw milk to sit at room temperature to clabber. Culture and re-culture several batches of milk until the milk thicken dependably and tastes tart, but not bitter.

  • Combine 1 Tbsp of store-bought buttermilk per 1 cup of fresh milk and allow to thicken at room temperature.

  • If you have an affordable source of raw milk, either #1 or #3 will be your most frugal options. For those who do not (including myself), the best route will be #4, and saving some from each batch to re-culture another one.

Directions

7 WAYS TO MAKE A BUTTERMILK SUBSTITUTE Add 1 Tbsp of white wine vinegar or apple cider vinegar to 1 cup of milk. Allow to sit at room temperature until the milk thickens. Add 1 Tbsp of lemon juice to 1 cup of milk. Allow to sit at room temperature until the milk thickens. Add 1 3/4 tsp cream of tartar to 1 cup of milk. Allow to sit at room temperature until the milk thickens. Combine 3/4 cup plain homemade yogurt with 1/4 cup whole milk. Combine 1/2 cup plain homemade Greek yogurt with 1/2 cup whole milk. Combine 1/2 cup sour cream with 1/2 cup whole milk. Substitute homemade kefir for buttermilk in a one-to-one ration (thinning with whole milk as necessary).

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