Homemade Buttermilk Recipes

Total Time: 5 minutes

Yield: 1 cup

Source: Better Homes and Garden Cookbook

Ingredients:

• 1 Tbsp lemon juice or white vinegar
• about 1 cup milk or plain yogurt

Steps:

1. Put either 1 Tablespoon of lemon juice or distilled white vinegar into a 1 cup measure.
2. Add either milk or plain yogurt to fill measure to the 1 cup mark.
3. Let sit 5 minutes before using.
4. Voila! Buttermilk! Happy baking.:)

Christine P.

December 10, 20120 found this helpful

1 Tbsp. white vinegar in measuring cup. Add milk to 1 cup line. Stir then let sit for 5 min.

(Guest)
Gold Post Medal for All Time! 846 Posts

December 10, 20120 found this helpful

**If you want the real thing the ratio is 1 to 3:

1 cup of "cultured" buttermilk (available at health food stores)
3 cups of "whole" milk

Pour the buttermilk into the jar, add the milk, shake well and let it sit in a relatively warm place for 24 hours. When ready the thickened new batch of buttermilk will coat your glass. You can then place it in the refrigerator and it will last for weeks.

**If you simply want a general substitute for cooking or baking:

Place 4 1/2 teaspoons white vinegar or fresh lemon juice 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 for the mixture to begin to curdle.

Patricia Hamm

December 10, 20120 found this helpful

Type this in search bar. She has all kinds of substitutes and make from scratch. Erin Huffstetler

PL Leong

December 11, 20120 found this helpful

Deeli,

Does this mean any normal carton of buttermilk that we find in the supermarkets?
I am not sure whether the word'cultured' is on the carton in my part of the world.

(Guest)
Gold Post Medal for All Time! 846 Posts

December 11, 20120 found this helpful

PL Leong,

The carton most likely will say something like cultured pasteurized (produced under artificial conditions using cultured bacteria) on the package because there are two types of buttermilk. Buttermilk has a super long shelf life so even if the first type you try isn't the one and doesn't work you can still use it and then at least you'll know the other one will be what you need to make your own at home instead.

I suggested a health food store because (if I was told correctly) what they sell is made with whole milk and is more potent than what the grocery market sells which is made with 2% milk (at least that is so here in the U.S.).

Please let me know what you find in your neck of the woods that works for you :-)

21st Century Simple Living

December 12, 20120 found this helpful

Here you go. Hope this helps!

How to Make Buttermilk from Milk

1. Add a bacterial starter of 6 to 8 ounces of active fresh cultured buttermilk to a clean quart jar. Use 6 ounces if you are certain of the freshness of the starter. When in doubt, use a full cup of buttermilk as starter.

2. Fill the rest of the jar with fresh milk. Fill the rest of the jar with fresh milk.

3. Screw the lid on on securely and shake thoroughly to mix. Screw the lid on on securely and shake thoroughly to mix. Label it with the date.

4. Let it sit out in a warm part of the room until thickened, which should take about 24 hours. Let it sit out in a warm part of the room until thickened, which should take about 24 hours. If you find it takes longer than 36 hours, the starter was no longer active (the bacteria had died). The buttermilk may or may not be tasty if it takes longer than 36 hours but it can still be used for baking.

5. Check to make sure the thickened buttermilk coats the glass. This happens because the bacteria have fermented the milk, and the lactic acid is causing the milk proteins to thicken. Refrigerate immediately.