Making Buttermilk

Browsing through other blogs (got to love carnivals!) I stumbled upon Sandra at Keeping it Simple. She had a great idea for making your own buttermilk. You can find the original post here with pictures or check it out below.


Saving Flavor & Money

You just don't get that real buttermilk flavor in your baked goods from milk with vinegar or lemon juice added like you do with the real thing. Our one grocery store hardly ever has buttermilk so I would have to substitute for it until I found out this neat trick. Make my own! I now keep 2 quart jars just for this. I have not bought buttermilk in almost a year and I never run out.

Just put about an inch deep of buttermilk into one of the jars. Fill the rest of the way up with regular milk. Any percent will do. Let it set out on your counter for 6-12 hours, depending on the temperature. Just like yogurt, this needs to be warm to multiply, but you don't heat it. On colder days you will need to let it set out 12 hours. Then you just refrigerate it. When that jar gets about half way empty, I just do another one. Make sure you use the clean jar to start it with each time instead of just filling up the last one. Never buy buttermilk again. You will have the real flavor of buttermilk.

Now what to do with homemade buttermilk?!?! Please leave me ideas for recipes in my comments section. I'm thinking the standard pancakes but I would love to hear how you cook with buttermilk and get a little more creative than pancakes.