Find out how to make buttermilk at home with just two ingredients. Ready used in a few minutes with all your favorite recipes.
Save this recipe
Enter your e -mail and we send the recipe directly to you!
By submitting this form, you can explain yourself with E -Mails from Delicious meets Healthys.
We were all there, a recipe requires a small amount of buttermilk or forgot to pick up something in the shop and you want to marinate a little chicken.
Here is the good news, it is so fast and easy to create your own replacement at home, so you will never get stuck again! This buttermilk recipe saved me so often that it is a kitchen hack without which I can’t live!
Take a look at my contribution about how you can do butter!
Why will you love this recipe!
- Fast and easy: It doesn’t take more than 5 minutes to make a series of homemade buttermilk, and it is immediately ready to use them.
- Two ingredients: With just two ingredients that you have at hand, you can whip this in a hurry!
- Make in front: This has a great shelf life so that you can easily double the recipe so that you have it at hand and are ready to use. It is also freezing!
Ingredients
- acid: We add acid to get the milk too acidic. I like to use a tablespoon of lemon juice, but distilled white vinegar also works well. I have also seen recipes that have successfully used apple cider vinegar.
- Cup of milk: Full milk creates a more rich and creamier buttermilk, but 2% also work great.
How to make buttermilk
- Pour the fresh lemon juice or vinegar into a measuring cup. Then pour the milk into it until it reaches the 1 cup of line.
- Let the mixture rest and rest. It only takes a few minutes.
- Then stir and use in your recipe!
Can you make vegan buttermilk?
Yes! You can easily adapt this recipe to make milk -free buttermilk with milk -free milk. Oats, almond and soy are all working great. You can even use coconut milk, but you are aware that the taste differs so that it is best to use a neutral tasty.
How long does it last?
As soon as you have made your buttermilk, transfer it into a clean and dry, single -bar masong glass or a sealable bottle. It will remain good in the fridge for up to two weeks. You can also freeze it and it will remain up to 3 months. I like to freeze it in large ice cubes so that it is easy to lift smaller portions if necessary.
Why would you have to use buttermilk?
Buttermilk is often available in back recipes to marinate buttermilk pancakes, buttermilk cookies as well as a way for marinating chicken (ie fried chicken) and meat and make salad locks. When baking, its spicy taste of the acid helps to counteract the baking powder that can taste quite bitter. It is thinner as a simple yogurt or sour cream and helps your baked goods to get out beautiful and moist.
It works wonderfully as a marinade for chicken. Its low acid level helps to slowly and gently break down the proteins and lead to the tender and juicy bite.
Tips from Neli’s kitchen
Recipe notes and tips
- It is easy to double and half of this recipe. Simply keep the ratio the same – 1 tablespoon of acid and 1 cup of minus 1 tablespoon of milk.
- You can use any milk you have at hand to make this buttermilk replacement. Even heavy cream works well.
- You can use this as soon as it is made in your favorite recipes or covered in the fridge for up to 2 weeks.
- This recipe makes 1 cup of buttermilk.
Other kitchen bases
Save this recipe
Enter your e -mail and we send the recipe directly to you!
By submitting this form, you can explain yourself with E -Mails from Delicious meets Healthys.
Prevent your screen from becoming dark
-
Pour the lemon juice or vinegar into a measuring cup. Then pour the milk into it until it reaches the 1 cup of line.
-
Let the mixture rest and rest. It only takes a few minutes.
-
Then stir and use in your recipe!
- It is easy to double and half of this recipe. Simply keep the ratio the same – 1 tablespoon of acid and 1 cup of minus 1 tablespoon of milk.
- You can use any milk you have at hand to make this buttermilk replacement. Even heavy cream works well.
- You can use this as soon as it is made in your favorite recipes or covered in the fridge for up to 2 weeks.
- This recipe makes 1 cup of buttermilk.
Calories: 152Kcal | Carbohydrates: 13G | Protein: 8G | Fat: 8G | Saturated fat: 5G | Polyunes unsaturated fat: 1G | Monoons unsaturated fat: 2G | Cholesterol: 24mg | Sodium: 105mg | Potassium: 338mg | Fiber: 1G | Sugar: 13G | Vitamin A: 396IU | Vitamin C: 6mg | Calcium: 277mg | Iron: 1mg
Liability exclusion of nutrition: Nutritional values are estimates and can vary with ingredients, brands and portion sizes. Use your preferred nutritional calculator to accuracy.
Liability exclusion: The information provided in this recipe only serves for information purposes and should not be regarded as medical or nutritional advice. I am not a doctor or nutritionist. Always contact a qualified health service provider to receive personalized instructions for your diet or health. For more information, see my complete disclosure.