Description
Master the art of creating your own buttermilk at home with this simple, two-ingredient technique. Perfect for baking fluffy pancakes, biscuits, and waffles, this mixture uses the reaction between milk and an acid to mimic the tang and leavening properties of store-bought cultured buttermilk. It is an essential, money-saving kitchen hack that ensures you never have to pause a baking project just because you are out of specialty dairy.
Ingredients
1 cup whole milk
1 tablespoon white vinegar (or fresh lemon juice)
Instructions
Measure one cup of fresh whole milk into a liquid measuring cup or small bowl.
Add exactly one tablespoon of white vinegar or fresh lemon juice to the milk.
Stir the mixture gently with a spoon until the ingredients are fully combined.
Allow the mixture to sit undisturbed on your counter for at least ten minutes.
Observe the liquid to ensure it has reached a slightly viscous state with small, curdled bits before using in your recipe.
Notes
Use full-fat milk for a richer result, though 2% works for a lighter texture. The acid tenderizes gluten in flours, resulting in a softer crumb in your finished baked goods. Store in the refrigerator for up to several days.
- Prep Time: 5
- Category: Trending
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 25mg
