Homemade Buttermilk Recipe
Homemade Buttermilk offers that gentle, slightly tart flavor you expect from traditional buttermilk, giving recipes a soft, well-balanced finish that works in both sweet and savory baking.
Servings: 1
Calories: 150kcal
Ingredients
- 1 cup whole milk
- 1 tbsp lemon juice or white vinegar
Instructions
- In a small glass liquid measuring cup, add the milk, then pour the lemon juice or vinegar over the top.
- Gently stir and let it stand for 5 minutes. Use the curdled milk in place of cultured buttermilk.
Notes
-Use homemade buttermilk within an hour for best texture and results.
STORE Homemade Buttermilk in a sealed, airtight container in the refrigerator for up to 3 days. Make sure the container is fully closed to prevent any air exposure, which can lead to bacterial growth. Before using, give it a quick shake or stir to bring it back together.
To FREEZE, pour into an ice cube tray for easy 1-tablespoon portions or use a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw in the refrigerator—no reheating needed unless your recipe calls for room temperature.
Nutrition
Serving: 1serving | Calories: 150kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 93mg | Potassium: 381mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 396IU | Vitamin C: 6mg | Calcium: 301mg | Iron: 0.01mg
