Homemade Buttermilk in five minutes
Many recipes now a days use buttermilk but often there is none at home? You can make Homemade Buttermilk in as little as five minutes its so simple and easy.
How often do you need buttermilk in a recipe and realize you don’t have buttermilk in the fridge? Well, almost all the time for me!! If you see under my dessert / cake recipes so many of my cakes use buttermilk. I think it really adds a little extra to that cake – a soft crumb.
Often I get people who will message me asking – what can I substitute for buttermilk in your recipe XXX ? And yes I do know that some of you do not get buttermilk in your locations too!
The answer is why would you want to substitute buttermilk when you can make buttermilk at home in 5 minutes? Really?
The other most common question I get asked is how do I know when the buttermilk is ready? How does it look?
Well, it’s really not much to happen in there so what you have after 5 minutes is actually buttermilk – it’s pretty plain and simple.
So while I feel kind weird making this post now after all those amazing recipes I gave you using buttermilk. I think it’s an important one to share with you. And what better way to share with you then to show you how to make homemade buttermilk in five minutes on a video. Before this I also showed you how to make Homemade Condensed Milk in 5 minutes – Yes!!
So first – here is the video on how to make Homemade Buttermilk in five minutes
Other uses of Homemade Buttermilk
Buttermilk is not necessarily used just for baking cakes. You can substitute buttermilk in a lot of recipes.
- The next time you make Pancakes – use buttermilk instead of milk
- Try substituting buttermilk in your favorite crispy chicken recipe
- Try it in salad dressings instead of yogurt or mayonnaise
- Add it to your soup instead of milk before you blend the soup.
- Or instead of milk try buttermilk in your next bread recipe
- Of course you can make a buttermilk pie or tart too! Taste delicious.
Did you know that buttermilk is good for health too?
Yep, growing up as an Indian we use to have buttermilk after a heavy meal to help digestion. And if we ever had acidity the elders usually will recommend buttermilk instead of anything else because it has a cooling effect on the digestive system.
I’m told it prevents vitamin deficiency , drops cholesterol as well as reduces high blood pressure but It’s not something I know for sure. just things I heard from the old folks so can’t tell you for sure.
How to substitute buttermilk for milk when baking a cake?
Normally I do not recommend substituting things in recipes unless you have to but often I love to use buttermilk instead of milk in my cakes when possible.
What I usually do is for every one cup or buttermilk I substitute I will replace 1/2 tsp of the baking powder with baking soda. That is to balance the equation of baking powder / baking soda / acidity. You do need to add baking soda if you use buttermilk instead of milk but you can’t just add it – you have to subtract the baking powder as well. Basically you have to maintain a balance of that cake formula.
So finally here’s the simple and quick recipe for
Homemade Buttermilk in five minutes
1 cup milk (room temperature)
1 tsp lemon juice or vinegar. (personally I prefer lemon juice over vinegar)
Ensure the milk is room temperature. If it’s cold it will not curdle, and its hot it will split like and give you cottage cheese.
Add the lemon juice or vinegar.
Stir and set aside for five minutes.
After five minutes your buttermilk is ready.
It will curdle more as it sits and that’s normal.
Use the amount required in your recipe.
Recipe card to print
- 1 cup milk (room temperature)
- 1 tsp lemon juice or vinegar. (personally I prefer lemon juice over vinegar)
- Ensure the milk is room temperature. If it's cold it will not curdle, and its hot it will split like and give you cottage cheese.
- Add the lemon juice or vinegar.
- Stir and set aside for five minutes.
- After five minutes your buttermilk is ready.
- It will curdle more as it sits and that's normal.
- Use the amount required in your recipe.
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