Buttermilk from Scratch • Awesome! - Tips & Tricks | Club Foody

How many times is there a recipe that asks for an item that we don’t really use too often. With the price of food, if you are like me, you don’t like to waste any. This is how I create recipes by salvaging what is left in my refrigerator. There’s a food item that I never bought because my grandmother was making her own and it is buttermilk.
 
Unless you might need a lot for the next few days, buttermilk is not really a food item that we use on a regular basis like milk. Besides when it is called for in certain recipes, there’s no other reason to have buttermilk around let alone buying it. Of course they don’t make it in a pint sized container. We are forced to buy it a liter at a time. So here’s a quick and easy way to make your own at home at a fraction of the cost…
 
How to make homemade Buttermilk from Scratch…

• 1 cup milk
• 2 tbsp. fresh squeezed lemon juice

or white vinegar

Pour in the lemon juice or white vinegar in a glass-measuring cup and add enough milk to make 1 cup total liquid. Stir well to combine and let stand for 10 minutes so the mixture begins to curdle.
 
Use as needed in a recipe or cover and refrigerate until needed. If you need less, adjust the measurements accordingly. Now you’re not only saving money but there is also no more waste when it comes to buttermilk!
 
Just a quick note… I personally prefer using freshly squeezed lemon juice over white vinegar but either one will works well.
 
Here are some great recipes that I use my Buttermilk from Scratch recipe in…
– Dakgangjeong – Sweet & Spicy Crispy Korean Chicken
– Chocolate Raspberry Cake with a Mirror Glaze
– Zippy Ranch Dressing
– Coffee Cake
– Chilled Avocado Soup
– Cranberry Orange Bundt Cake
and for more tips & tricks, click on this link… Recipe Category • Tips & Tricks
 

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