Buttermilk is prepared both from the liquid extracted during the creation of butter, and through the fermentation of bacteria. In both cases it is a fairly long procedure although feasible for self-consumption. Many cooks are interested in the pungent taste that buttermilk gives to dishes and only later discover that they have not purchased real buttermilk. In fact, there are instant replacements that are briefly described in this article for the record.
Steps
Method 1 of 7: Making Buttermilk from a Farm
Although it takes a long time, this is the technique for obtaining real buttermilk. Once you've made your first batch at home, chances are you'll want to develop your own technique.
Step 1. In a clean one-liter jar, add the bacteria activator to 180-235 ml of freshly grown buttermilk
If in doubt, use 220ml buttermilk as an activator.
Step 2. Fill the rest of the jar with fresh milk
Step 3. Screw the cap on completely and shake the mixture
Label the jar with the date.
Step 4. Let it sit at room temperature until it thickens
It will take at least 24 hours. If you find that more than 36 hours have passed, it means that the bacteria are dead. Buttermilk may not taste great after 36 hours, but it's still usable for baking.
Step 5. Check for a dense coating inside the walls of the jar
This happens because the milk is fermented thanks to bacteria and the lactic acid causes the proteins to thicken. Put the jar immediately in the refrigerator.
Method 2 of 7: Making Buttermilk from the Butter Preparation
Step 1. Make butter
There are various techniques; read this article for more information.
Step 2. Make the buttermilk by working the butter
During the various stages of preparation, buttermilk is formed and can be drained into a container to be used in the kitchen.
Remember that the last "sediments" of buttermilk will not be as good as the first, but they can be used to feed pets and livestock
Method 3 of 7: Making a Yogurt Substitute
This substitute is quick to prepare and gives dishes the pungent flavor typical of buttermilk and yogurt.
Step 1. Combine 3 parts of high quality plain yogurt with 1 part of milk
Step 2. Stir and let it sit for 5 minutes
Step 3. Use the mixture as required by your recipe
Method 4 of 7: Prepare a Substitute with Vinegar
Again this is a quick fix. It's a far cry from true buttermilk, but it gives the dish the pungent flavor that is often sought.
Step 1. Pour 220ml of milk into a bowl
Step 2. Add a tablespoon of high quality white vinegar
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If you don't have vinegar, use an equal amount of lemon juice.
Make Buttermilk Step 13 Step 3. Let the mixture rest
It will be ready in about 5 minutes.
Make Buttermilk Step 14 Step 4. Use the "buttermilk" as required by the recipe you are following
Method 5 of 7: Make a Cream Tartar Substitute
Make Buttermilk Step 15 Step 1. Pour 220ml of milk into a bowl
Make Buttermilk Step 16 Step 2. Dissolve 15 g of cream of tartar in two tablespoons of milk taken from the bowl, pour it all into the rest of the milk
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If you dissolve the cream of tartar in a small amount of milk, you avoid the formation of lumps. Which could happen if you add it directly to the bowl.
Make Buttermilk Step 17 Step 3. Mix well
The milk will turn sour thanks to the cream of tartar and will give the same aroma to the dish you are preparing.
Method 6 of 7: Make a Lemon Substitute
Make Buttermilk Step 18 Step 1. Mix one tablespoon of freshly squeezed lemon juice into 220ml of milk
Make Buttermilk Step 19 Step 2. Let it sit for 5 minutes
You now have the replacement ready to use.
Method 7 of 7: Use Buttermilk
Make Buttermilk Step 20 Step 1. Buttermilk lends itself to multiple uses, especially in the preparation of baked goods and cold drinks
If it is brought to a boil, it degrades; this is why it is not "cooked" on the fire. Here are some suggestions:
- Buttermilk scones and cookies.
- Buttermilk pancakes.
- Buttermilk chocolate cake.
- Added to ice cream and smoothies to improve texture and flavor.
- Enrich soups and dressings: You can use buttermilk to replace cream and milk, thus giving a velvety texture to the preparation.
Advice
- Dry buttermilk is available in health food stores and specialty stores. Follow the instructions on the package to rehydrate the product (usually a quantity of water between 55 ml and 220 ml is needed). Alternatively you can add it dry to your recipe.
- With the buttermilk replacement versions, you can change the quantities as needed. Keep the proportions right and double or triple according to your needs.
- You can buy buttermilk at the supermarket, you can find it in the refrigerated counter next to the dairy products. The commercial one is usually fermented with bacteria.
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