Out of buttermilk? No need to run to the store anymore, when you can easily make your own with only two ingredients in less than ten minutes!
Heyaaaaa friends! Welcome back to my series of Kitchen How-To’s! We took a little hiatus from me forcing you to learn last week but we’re coming back strong today with one of my favorite things on earth….
*cue the curtains.* Enter buttermilk!
The only thing I need in life. ♥
It’s no secret that this baker looooooves her buttermilk. It’s easily one of my most-used, absolutely-gotta-have baking ingredients. I swear it’s a magic ingredient! It makes everything moister plus adds a subtle tang that contributes a nice punch of flavor.
Buttermilk > Regular milk. Always.
Oh, and in case you’re wondering, uh NO! I don’t go so far as to drink buttermilk straight. There is a line and that is definitely crossing it.
Come to think of it though, my mom once told me that HER grandma/my great-grandma used to drink buttermilk from a glass. By itself.
That is an excellent way for one to kill one’s love for buttermilk. Eeeek!
I clearly got MY love from buttermilk from my great-grandma, but thankfully not ALL of it.
So I’m pretty sure we all know that as awesome as buttermilk is, it’s kinda an inconvenient ingredient and definitely not one that everybody has on hand regularly, right?
I have the solution: Make ‘yer own! (you totally did not see that coming)
Here’s what you’ll need: Milk and lemon juice (you can also use white vinegar in place of the lemon!). Whisk it all in a bowl and then let ‘er sit for about 10 minutes. During this time, the acidity from the lemon juice will somewhat “curdle” the milk and make it slightly thick and give it that unmistakable tangy buttermilk flavor.
Then you can use it in anything and everything you desire! Not from a glass though, puhhhhhleeeeze. 😉
Just a feeeeeew of my favorite things to use buttermilk in…
- Fluffiest-Ever Buttermilk Pancakes —-> see more pancakes!
- These biscuits and THESE biscuits.
- Perfect Scrambled Eggs (secret ingredient alert!!)
- Glazed Lemon Poppyseed Bread —> and these other quick breads!
- Mashed potatoes (!!!)
- Family-Favorite Cornbread
- Bakery-Style Blueberry Almond Crumble Muffins
Okay that might have been more than a few, but that just goes to show that you can use buttermilk in such a HUGE variety of things! And it’s total game-changer in flavor + texture department.
Liquuuuuuuuuuid gold. It’s pretty much the only word that comes to mind.
I ♥ buttermilk.
You ♥ buttermilk.
We all ♥ buttermilk. The eeeeeeend, thanks for coming. 😉
- 1 cup milk (I used skim, but 2 percent or whole milk would work too)
- 1 tablespoon lemon juice*
- Place milk in a small bowl and pour lemon juice over top. Allow milk to stand 5 minutes or until milk is somewhat "curdled" and slightly thick. Store in refrigerator up to 1 week.
NOTE: White vinegar may be used instead of lemon juice.
See more recipes using buttermilk here! —–>