Almost Homemade Buttermilk Recipes
ALMOST-HOMEMADE BUTTERMILK
This is a recipe that will tell you how to make buttermilk by using ingredients that are already in your kitchen. Use in recipe of your choice.
Provided by lightpinkpony
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Mix milk and vinegar together in a measuring cup or bowl; let sit until thickened, about 5 minutes.
Nutrition Facts : Calories 122.3 calories, Carbohydrate 11.4 g, Cholesterol 19.5 mg, Fat 4.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 100 mg, Sugar 11.4 g
HOMEMADE BUTTERMILK
Steps:
- Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
- Use as needed in a recipe, or cover and refrigerate until needed.
HOMEMADE BUTTERMILK
Buttermilk keeps well, but is expensive to buy. Make your own buttermilk, and reserve some to make a new batch. Halve or double recipe for your needs. Prep time includes cooling.
Provided by 91256487003925249820
Categories Beverages
Time 1h
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Bring milk to almost scalding, then LET COOL to body temperature [Milk is scalded by heating it to 180-185°F (82°C).].
- Add buttermilk.
- Mix well. Transfer to a sterile container, like glass or a thermos.
- Cover and keep warm overnight. The inside of a foam cooler is ideal.
- The starter has inoculated the milk, and this will incubate the culture, thickening into real buttermilk.
- Recipe may be doubled for quarts or gallons with a 1 to 4 ratio of buttermilk to milk.
- If the buttermilk is very old, however, the lactic acid bacteria may have lost their ability to produce acid rapidly. About once a week, a fresh batch of buttermilk may be made from an older batch. Take great care to prevent contamination during the reinoculation process. Cultures may be carried successfully through many inoculations if care is taken. However, it is best to start with new buttermilk from the store after five or six inoculations.
Nutrition Facts : Calories 166.2, Fat 9.2, SaturatedFat 5.7, Cholesterol 35.2, Sodium 145.8, Carbohydrate 12.5, Sugar 1.2, Protein 8.8
HOMEMADE BUTTERMILK
When you need a buttermilk substitute for a recipe, you can make your own. I use this when making my Irish soda bread.
Provided by noubeh
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Pour milk into a bowl; add lemon juice and stir to combine. Let sit for 5 minutes. Use immediately.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 11.9 g, Cholesterol 19.5 mg, Fat 4.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 100.1 mg, Sugar 11.5 g
HOMEMADE BUTTERMILK
Making homemade buttermilk is surprisingly easy. Use it in pancakes and cakes, as a marinade for fried chicken or for salad dressings
Provided by Good Food team
Time 5m
Yield Makes 250ml
Number Of Ingredients 2
Steps:
- Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won't thicken as much as traditional buttermilk, but it's a great substitute when making scones, soda bread or pancakes. Don't worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.
Nutrition Facts : Calories 60 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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