Sometimes a baking recipe will call for a small amount of buttermilk. Not only do I never have that on hand, I don't feel like spending $4 or more on a carton when all I need is 1 cup. I found this nifty tip in one of my cookbooks years ago and haven't bought buttermilk since. I can't taste the difference with the end results, either. Tastes just as good!
Total Time: 5 minutes
Yield: 1 cup
Source: Better Homes and Garden Cookbook
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Earlier in the week, I wanted to make some biscuits but noticed I was out of buttermilk, and didn't want to go to the store. I had an old buttermilk container in the fridge and decided I'd make my own.
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Though many people have an aversion to buttermilk, this tasty, cultured dairy staple has a place in every frugal household.
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Somewhere I have read recipe for always having buttermilk by using an amount of buttermilk to make your own. Does anyone know how I can do this?
1 Tbsp. white vinegar in measuring cup. Add milk to 1 cup line. Stir then let sit for 5 min.
**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
1 large lidded glass jar
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.
Type this in search bar. She has all kinds of substitutes and make from scratch. Erin Huffstetler
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.
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 :-)
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.
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Blend until milk is dissolved. Chill; keep in covered container in refrigerator.