Easy Way to Make Buttermilk

There is an easy way to make Buttermilk. Whenever I want to make a recipe that calls for buttermilk, I usually buy it from the supermarket. Buttermilk is the thin, slightly cloudy liquid byproduct from making butter out of cream. Many people drink it as it is. It’s not for me, though.

The buttermilk you buy in supermarkets is often thicker and creamier, but still with a sharp taste. I‘ve often used it well after its use by date. In my brain, if it smells, tastes and looks ok, it must be ok. Others may think differently.

On the occasions I’ve made butter, I’ve gone on to make scones using the butter and the thin, sharp buttermilk liquid that’s left. The volume of liquid needed had to be adjusted, but the result was just as good.

You can, of course, make your own Buttermilk from regular milk using an acid such as Lemon Juice (my choice of acid) or vinegar. Just make sure the milk is at room temperature.

Just add lemon juice, and in a few minutes, you will see the buttermilk mixture forming and after 30 minutes, the buttermilk mixture will be ready to use.

Once transformed, you can use it straight away in so many recipes or save it in the fridge for up to a couple of days. It resembles the thick buttermilk you find in supermarkets, rather than the thin by product after churning milk to make butter.

Have you made buttermilk? I'd love to know how you got on.

Buttermilk Ingredients List

Equipment

A small jug and spoon. These are the only equipment needed to make buttermilk out of regular milk. Use a larger jug when making bigger quantities.

Ingredients

Milk - Full-fat (Whole) Milk is best. And must be at room temperature. You can use semi-skimmed or low-fat milk.
Lemon Juice - Freshly squeezed if you can. Save the Lemon zest for another recipe.

Step by Step Instructions

The steps for making homemade buttermilk are easy to follow. Give it a try.

Step 1: Turning milk to buttermilk is best done when the milk is at room temperature. If you have taken the milk straight from the fridge and cannot wait for it to come up to room temperature, gently warm the milk in a small pan to a blood temperature of about 37 deg. Do the finger test if you wish. The milk should feel tepid.

Tip: Making buttermilk will take a little longer if the milk is cold and taken straight from the fridge

Step 2: Add the lemon juice to the milk, give it a gentle stir, and let the magic begin.

Step 3: Within a few minutes, you will see the transformation taking place.

Step 4: After about 30 minutes, the buttermilk is ready to use. Give it a good mix; there is no need to strain the mixture. You can use it in conjunction with any shop-bought buttermilk that you may have. Or leave it covered in the fridge for up to a couple of days to use later.

Storage

Fridge - Store covered in the fridge for up to a couple of days. Give the buttermilk a good mix before using it.

Recipes Using Buttermilk

Easy Buttermilk Soda Bread.

Tips and Faq

Tip 1: Using milk at room temperature works quicker than milk taken straight from the fridge.
Tip 2: Using whole milk is also best, but low-fat milk is fine.