Buttermilk is a dairy product. It is used in many recipes, especially in America and Europe. It is very easy to make at home. You can easily do it with milk and lemon. Alternatively, you can use it in vinegar instead of lemon. While there are other alternative recipes available, don’t be surprised by Milk and lemon, they are not very preferred methods. If your second preference is for vinegar, you can use white vinegar as your priority, if you do not have it at home, you can easily use apple vinegar. In the recipe below, there are alternative recipes made from different ingredients for information purposes. If you have those materials, you can easily do it.
If you are failing to buttermilk, there could be a few reasons. The most common mistake is using instant milk. While UHT milk is being pasteurized, milk loses many properties while being passed through high-temperature steam. Along with harmful bacteria, many beneficial bacteria die. Absolutely do not prefer ready-made milk. Homemade: Use raw milk to make the buttermilk recipe and pasteurize it yourself at home.
The second most common mistake is that the materials are not at room temperature. If you take it out of the refrigerator and use it immediately, the milk will not stop because the ingredients will not mix completely. Make sure to let your ingredients stand until they reach room temperature. In general, do not use metal spoons when making such recipes, prefer wooden spoons.
What is buttermilk?
Buttermilk is a dairy product prepared with a mixture of milk and lemon. After a while, the fat separates from the milk when making real buttermilk cheese or butter. The remaining water is buttermilk.
What Is Buttermilk Used For?
It is used in many recipes such as cakes, sauces, filling cream, cookies, donuts, pancakes, fried chicken, ice cream. Buttermilk gives texture and flavor to your recipe. It is one of the most sought-after recipes on the internet.
How to Make Buttermilk?
- 1 glass of milk
- 1 tablespoon of lemon juice (or white vinegar) fresh
- Add 1 tablespoon of lemon juice or vinegar into the room temperature milk you pasteurized, if possible, use a wooden spoon, stir well and let stand for 10 minutes.
- Milk will be cured and its consistency will become slightly thicker.
- Buttermilk is ready.