Posted by hsimpsongrossman on February 17, 2014
I try to stay away from recipes calling for half a cup of heavy cream, three quarter of a cup of buttermilk and so on, since more often than not I find myself throwing the leftovers to the garbage after a while, having forgotten all about it.
On other occasions I force myself to make another dish, utilizing that leftover half cup of whatever, ending up buying other ingredients I don’t usually have at home. Sort of a paradox.
You can just imagine the feelings of awe and gratitude I have towards my science teacher from fifth grade, for that lesson on how to make buttermilk (and yogurt, and cheese and heavy cream) at home. Thank you Mrs. Bauer! And thank God for refreshing my memory, as since it came back to me I stopped buying buttermilk without having to miss out on my favorite recipes.
Buttermilk is so easy to make at home from a couple basic ingredients you are sure to have available at home it’s really a shame to buy it.
Now, while homemade buttermilk will not become as thick as the store bought one, I find it refreshing to drink and perfect for my baking and cooking needs.
You can easily divide, double or triple the recipe.
Ingredients, for one cup of homemade buttermilk:
2 tablespoons lemon juice or white vinegar
1 scant cup of milk (whole, 2%, or heavy cream)
Place the lemon juice or vinegar in a glass-measuring cup, and add enough milk to complete it to 1 cup of liquids.
Stir to combine, and let stand for 10 to 15 minutes (The mixture will begin to curdle).
Use as needed, cover and refrigerate any leftovers for up to a week, or keep frozen for a good few months.
Filed under Do it Yourself