Buttermilk is a common ingredient in many recipes because the acid in the buttermilk helps create lift when mixed with baking soda. Just like that high school vinegar + baking soda volcano. Buying buttermilk tends to be more expensive, and you don’t always finish it before it spoils. I have two ways of getting buttermilk easily into my recipes.
Method 1: Buy Dehydrated Buttermilk
I like to use this *brand* of buttermilk. First found it in a local Hanaford in Burlington and I love it! I use it when making my homemade ranch seasoning, or want to make a quick pancake recipe. The ratio for this dehydrated buttermilk is 4 Tblspn of buttermilk per 1 cup of water. After a quick mix, you have buttermilk without the waiting!
Method 2: Make Buttermilk
As I said earlier, buttermilk is basically an acidic milk. To make it, we just need to add an acid like lemon juice or vinegar to milk. Then after you let it rest for 7-10mins you’ll have a quick, homemade buttermilk ready for any recipe. The ratio is one tablespoon of acid to one cup of buttermilk. There’s a recipe for it below:
Buttermilk is very easy to make from scratch and only takes a few minutes.
- 1 Cup Milk
- 1 Tblspn Lemon Juice
Mix the lemon juice and milk together and let sit for 5 minutes.
After the 5 minutes you can use this as traditional buttermilk in whatever calls for it. Whether it be pancakes, fried chicken, biscuits, etc.
- You can substitute vinegar for the lemon juice. Neither of them add flavor, we just need the acid to curdle the milk.