How To Make Homemade Buttermilk
Homemade buttermilk is an invaluable recipe to know how to make that you can use for so many baked goods and marinades. This easy kitchen staple needs just two ingredients and a few minutes of prep and will save you anytime you run into a recipe that call for buttermilk and you don't have it on hand!
Servings: 16 ounces
Calories: 17kcal
Instructions
- Combine the milk and lemon juice in a mason jar or other suitable container.16 Ounces Whole Milk, 2 tbsp Fresh Lemon Juice
- Stir and allow to sit, covered, for 15 minutes. Do not put it in the fridge for this step as it works best at room temp.
- Store in a covered container for up to 4 days, in the refrigerator. Using it right away is best.
Notes
- Do not freeze homemade buttermilk.
- You can use the same amount of vinegar in this in substitution. Just be aware that the lemon juice won't have the same tang.
- This is technically a buttermilk alternative but the same chemical reactions occur with this buttermilk as with regular buttermilk. Because of that it will work in exactly the same way in any recipe.
Nutrition
Calories: 17kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 11mg | Potassium: 44mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.001mg