Here is How to Make Buttermilk with 2 ingredients and less than 10 minutes.
First of all, do I really need Buttermilk? Can I just use regular milk?
Why Do You Need Buttermilk?
The acidity in buttermilk, that gives it its tang, also interacts with baking powder or baking soda in your recipe. This results in a lighter, more tender crumb to your baking. Regular milk will not have that fizzy reaction.
And Buttermilk is so easy to make you shouldn’t even hesitate. I resist buying a whole quart of buttermilk in order to get 1 cup or so for a recipe. Some people enjoy buttermilk as a beverage but I think they are a ‘special’ breed!
All you need to make buttermilk is regular milk and white vinegar or lemon juice. Stir them together and wait about 10 minutes til it thickens slightly.
I usually use vinegar because a) I always have it on hand and b) I find that lemon can impart a bit of flavour which you may not want in a pancake or bread.
In a pinch, you can also substitute equal amounts of sour cream or yogurt. You batter will be tender but perhaps not as light as buttermilk or homemade buttermilk.
Where Do You Use Buttermilk?
You often see buttermilk in pancake recipes where you are going for ‘light and fluffy”; sometimes muffins and quick breads where you are not using yeast for airiness.
I am going to use this batch I am making in the Traditional Irish Soda Bread.
So, no pressure, when you are perusing a recipe and it calls for buttermilk you don’t need to stop in your tracks. Just get your milk and vinegar and give it ten minutes!
How Do I Make Buttermilk?
The ratio is 1 Tbsps white vinegar or lemon juice to I cup, less 1 Tbsp regular milk.
Combine the vinegar or lemon juice and milk and allow to sit at room temperature for about 10 minutes. It should be slightly thickened. Use it as is, even if it looks slightly curdled.
It won’t be as thick as regular buttermilk.
– Substitute plain sour cream or yogurt one for one.
-Mix 1 cup milk with 1 3/4 tsps of Cream of Tartar. Allow to stand at room temperature about 10 minutes til thick and curdled.
-Thin Kefir with water or milk to a consistency like buttermilk.