10 Ways to Make Buttermilk
- 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.
Adapted from dontwastethecrumbs.com
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).