Have you ever been in the middle of a recipe and then realized that you didn't have one of the ingredients, like buttermilk? If so, I have an easy solution for you today. I never actually buy buttermilk because I am not sure I would ever use it up quickly enough. I have been making it this way for about 15 years.
For me it's a lot easier to use this method than trying to keep buttermilk on hand and then wondering how I will use it up when my recipe only uses a portion of the container. If you are like me and only want what you need for the current recipe, then you will love this simple trick!
It's a great substitute for recipes that call for buttermilk and it can be made really fast.
Making Homemade Buttermilk
1 Tbsp vinegar (or fresh lemon juice)
1 Scant cup milk
1.Pour the vinegar into the measuring cup.
2.Add the milk up to the one cup mark.
3. Let it sit for a few minutes while you mix your other ingredients.
4. It will start to change texture (it will look a bit like curdled milk or runny yogurt) and that's when you know it's ready to use in your recipe.
Another good substitute for buttermilk is kefir, though it does have a more tangy flavor. I usually have that sitting in my fridge so I will use it in recipes that have other flavors that blend with the tangy kefir or where I am looking for a bit more zing in my final result.
I love to use buttermilk in my Whole Grain Waffles recipe and other baked goods like my families famous chocolate cake. When there aren't a lot of ingredients to start with, the buttermilk helps create the chemical reactions without having a really strong taste in the final product.
What is your favorite recipe to use buttermilk in? Share your pictures on Instagram #peachtreedr Also I would love to hear if you use this method and what you think of it!