Homemade Buttermilk

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By Sneji
July 9, 2020

Why do we need buttermilk anyway? In almost any baking recipe we need to add tenderness and to lighten the batter. Once the acids in the buttermilk get in contact with the baking soda or baking powder in the batter, a giant fizz-fest takes place. The reaction with the baking soda (or powder) cancels out the sourness of the buttermilk, leaving our baked goods airy, tender, and tasty.
Where can you use it? In my case in Red Velvet cake, but there are so much more recipes – biscuits, chocolate cake, basically almost every baking recipe you’ll find. Have you been in the middle of making a recipe when you realized that you didn’t have buttermilk on hand! Luckily, making your own buttermilk is so easy and only requires two simple ingredients.

Ingredients

  • 1 cup milk
  • 2 tbsp freshly squeezed lemon juice

Instructions

  • Measure one cup of milk into a jug.
  • Add the lemon juice or the vinegar into the milk while stirring. Continue stirring for a few minutes to combine both ingredients. Let sit for 30 minutes at room temperature until the milk begins to curdle and becomes acidic.
  • Use in place of store-bought buttermilk in any recipe as it calls for.

Homemade Buttermilk

Why do we need buttermilk anyway? In almost any baking recipe we need to add tenderness and to lighten the batter.

Ingredients
  

  • 1 cup milk
  • 2 tbsp freshly squeezed lemon juice

Instructions
 

  • Measure one cup of milk into a jug.
  • Add the lemon juice or the vinegar into the milk while stirring. Continue stirring for a few minutes to combine both ingredients. Let sit for 30 minutes at room temperature until the milk begins to curdle and becomes acidic.
  • Use in place of store-bought buttermilk in any recipe as it calls for.
Author: Sneji
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