Buttermilk is always great to have on hand if you’re a keen baker and can be used in anything from tender cakes to quick breads and biscuits. Buttermilk is traditionally a by-product of butter-making – the liquid left over after butter is churned from cream.
Most modern buttermilk is cultured, however, and it is common in warm climates where unrefrigerated fresh milk sours quickly.
Buttermilk can be drunk straight, and it can also be used in cooking.
In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent.
But how do you make buttermilk? Express.co.uk takes you through the process.
How to make buttermilk
Method one: Buttermilk with vinegar or lemon Juice
Add one tablespoon of lemon juice or vinegar to one cup of milk and let it sit out at room temperatures for about 10 minutes.
If you need more than a cup, just keep the ratios the same.
This method will not give you a true cultured buttermilk, but rather, acidified buttermilk.
Method two: Buttermilk from yogurt
Take 3/4 cup of yogurt or sour cream and thin it out with 1/4 cup of milk.
Just like the first method, it’s not a true buttermilk.
However, it will be an adequate substitute in whatever recipe calls for buttermilk.
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Method three: Cultured buttermilk
Making proper buttermilk it will take about 24 hours and you will need to start with either an active buttermilk culture or a cup of actual cultured buttermilk.
That means, you will not be able to make the buttermilk without buttermilk, but it’s a way of creating more of the fermented dairy drink.
- Here are the steps:
Step one: Start with a 3/4 cup (six ounces) of cultured buttermilk in a very clean glass quart jar. Add 3 cups of whole milk. It does help if the buttermilk is fresh, because the live buttermilk cultures are more active in fresh buttermilk.
Step two: Seal up the jar tightly, give it a good shake to blend everything together, and then let it sit at room temperature, like in your kitchen, for 24 hours. The ideal temperature range is 70 to 77 F. Up on top of your fridge can be a good spot.
Step three: After 24 hours, the buttermilk will have thickened to where it will coat the inside of a glass, and it should have a pleasantly tart flavour.
Refrigerate to chill or use right away, and store in the refrigerator, where it will keep for several weeks.
Repeat the process as often as you like when you get down to the last six to eight ounces of buttermilk.
Buttermilk is comparable to regular milk in terms of calories and fat.
One cup of whole milk contains 157 calories and 8.9 grams of fat. One cup of whole buttermilk contains 152 calories and 8.1 grams of total fat.
Buttermilk contains vitamins, potassium, calcium, and traces of phosphorus.
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