Buttermilk is a liquid obtained from the traditional butter-making process, or a liquid specially cultured from bacteria. Both methods of making buttermilk are time-consuming, although beneficial for independent households. However, many chefs just want to get the famous tangy taste of buttermilk, but forget to buy it; In such cases, instant buttermilk substitutes are the solution. Here are some ways to make an instant buttermilk substitute.
Step
Method 1 of 7: Making Buttermilk from Culture
Although time-consuming, this method is the simplest way to make pure buttermilk. After one try of this recipe at home, you may still want to make your own fresh version of buttermilk.
Step 1. Put the bacterial yeast (starter) in the form of 180-240 ml of fresh cultured buttermilk into a clean glass bottle
Pour 180 ml, if you are sure about the freshness of the yeast. When in doubt, use 240 ml of buttermilk as yeast.
Step 2. Fill the bottle with fresh milk
Step 3. Close the bottle tightly
Shake to mix well. Put a label with the date on the bottle.
Step 4. Put the bottle in a warm place until it thickens
This process usually takes about 24 hours. If it's longer than 36 hours, the yeast is no longer active (the bacteria are dead). Buttermilk may or may not be delicious if it takes longer than 36 hours, but it can still be used for baking.
Step 5. Make sure the thick buttermilk coats the glass jar
This happens because bacteria ferment milk, and lactic acid causes milk proteins to thicken. Store immediately in the refrigerator.
Method 2 of 7: Getting Buttermilk from Making Butter
Step 1. Make the butter
There are many different methods of making butter––read the article on how to make butter to choose your preferred method.
Step 2. Add the buttermilk, while kneading the butter
Buttermilk will appear at various stages of buttermaking, and most of it can be bottled and stored for use in cooking.
Watch out for the last "pile" of buttermilk, as it may not be as delicious as the first. However, this latter buttermilk can still be given to farm animals or pets to eat
Method 3 of 7: Making a Buttermilk Substitute from Yoghurt
This method makes a quick substitute for buttermilk that takes advantage of the strong flavor already present in the yogurt.
Step 1. Mix 180 ml of quality plain yogurt with 60 ml of milk
Step 2. Stir
Leave it for 5 minutes.
Step 3. Use as the recipe demands
Method 4 of 7: Making a Buttermilk Substitute with Vinegar
This method is an urgent replacement solution that doesn't take long. This buttermilk substitute won't be as rich as real cultured buttermilk, but it will still have a strong flavor, which is often required in recipes that call for buttermilk.
Step 1. Pour 240 ml of milk into the mixing bowl
Step 2. Add 1 tbsp quality white wine vinegar
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If you don't have vinegar, use an equal amount of lemon juice.
Step 3. Silence
The mixture will thicken after about 5 minutes.
Step 4. Use as per recipe requests that call for buttermilk
Method 5 of 7: Making a Buttermilk Substitute with Cream of Tartar
Step 1. Pour 240 ml of milk into a mixing bowl
Step 2. Add 1 3/4 tsp cream of tartar to 2 tbsp milk removed from bowl
Then, pour the mixture into the milk in a bowl.
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Mixing the cream of tartar first will prevent lumps from forming, which would happen if the cream of tartar was added directly to the larger liquid.
Step 3. Stir well
The milk will sour from the cream of tartar, and its strong taste will carry over to the food you make.
Method 6 of 7: Making a Buttermilk Substitute with Lemon
Step 1. Mix 1 tablespoon of freshly squeezed lemon juice with 240 ml of milk
Step 2. Leave it for 5 minutes
After that, this buttermilk substitute is ready to use.
Method 7 of 7: Using Buttermilk
Step 1. Buttermilk It can be used for a variety of things, most of which involve roasting or cold brewing. Buttermilk decomposes when heated to nearly boiling. That's why the use of buttermilk tends to be limited to baking and cold foods only. Buttermilk is most often used for:
- Buttermilk scones or buttermilk biscuits
- Buttermilk Pancakes
- Buttermilk Cake
- Improves the texture of smoothies and ice cream (and also adds a strong flavor).
- Enriching soups and salad dressings: When added to cold soups and salad dressings, instead of cream or milk, buttermilk produces a smooth, thick texture.
Tips
- Dried buttermilk is available at some health food stores and specialty stores. Follow the directions on the package to revitalize dry buttermilk (usually about 60 g of powdered buttermilk with 240 ml of water). Alternatively, just add the buttermilk in dry form in the dry ingredients recipe.
- With a substitute version of buttermilk, you can change the amount if you need more buttermilk to use in the recipe. Keep the ratio the same, and double or triple as needed.
- Buttermilk can also be purchased at dairy stores. Buttermilk available in dairy stores is usually fermented by a bacterial process.
