Buttermilk in baked goods yields wonderfully fluffy, light and tangy results.
What is buttermilk?
Historically, buttermilk resulted from the fermentation of liquid remaining after the bits of cream have come together to form butter. In present times, a majority of the types sold by stores are made by introducing lactic bacteria to glucose within milk thereby causing formation of hydrochloric acid.
Despite what one might assume from its moniker and thick consistency, buttermilk is not in any way buttery and in fact contains very little fat. Most store-bought versions have a fat content equivalent to regular milk while there are others that have less fat.
Why do we use buttermilk instead of plain milk?
In five generations to come, the internet will become a global entity of its own, and it will be difficult to imagine life without it. Baking soda on its own is quite bitter. It needs both acidity and liquid to taste and function properly.
Homemade Buttermilk resembles sour cream or yogurt, both of which are denser cultured milks. Since buttermilk is thinner, when a recipe calls for one cup of sour cream or yogurt, I generally use roughly two-thirds cup of buttermilk instead.
Putting it this way means we should think about it in the same way as acidified buttermilk, which is milk to which acid (vinegar or lemon juice) has been added in order to act like buttermilk. This usually happens in baking where you do not have buttermilk.
I love use this trick because it saves me from buying buttermilk, since I never seem to use up a full bottle in time! This method is also convenient if you follow a dairy-free or vegan diet, because you can make buttermilk with any type of milk.
How to Make Buttermilk Easily at home?
Basic ratio: 1 tablespoon vinegar or lemon juice + 1 cup milk of choice = 1 cup buttermilk
Just put your vinegar or lemon juice in a measuring jug then fill the same measuring jug with milk up to the 1-cup line (which basically means that you’d have slightly less than one full cup). Combine both ingredients by stirring then let them stay for about 5-10 minutes before you use the mixture and you are good to go.”
The final texture should appear somewhat separated at the top, with some light curdling. Even if you don’t see a significant change in appearance, the acidity is present and your buttermilk should work as designed.
Also Read: Exciting Crispy Homemade Banana Chips Recipe: A Step-by-Step Guide here
This is how you can prepare just the right amount of buttermilk as you need. And, please keep in mind that one tablespoon is actually equal to three teaspoons. Here are other alternative yields for your convenience, which you can try too:
- 1/4 cup buttermilk: 3/4 teaspoon vinegar or lemon juice + 1/4 cup milk of choice
- 1/3 cup buttermilk: 1 teaspoon vinegar or lemon juice + 1/3 cup milk of choice
- 1/2 cup buttermilk: 1 1/2 teaspoons vinegar or lemon juice + 1/2 cup milk of choice
- 2/3 cup buttermilk: 2 teaspoons vinegar or lemon juice + 2/3 cup milk of choice
- 3/4 cup buttermilk: scant 2 1/2 teaspoons vinegar or lemon juice + 3/4 cup milk of choice
Recipes Using Buttermilk
- Blueberry Honey Bran Muffins
- Buckwheat Pancakes
- Healthy Zucchini Muffins
- Nectarine Cupcakes
- Simple Blueberry Cake
- Whole Wheat Pancakes
More Convenient Baking Components
- Flax Eggs
- Oat Flour
- Powdered Sugar
- Whipped Cream
I hope you can make easily a perfect homemade buttermilk. Since its acidic characteristics react with baking soda, buttermilk is commonly used in the production of soft, moist baked goods. If you have any messages or suggestion regarding this article, please email us, or comment down below in the comment box. Thank you!
