Buttermilk, with its tangy refreshment, is the delightful byproduct of butter churning. Ideal for baking or sipping on a hot day, this homemade version is a summer must-have. Plus, I've got a handy substitute for those times when fresh buttermilk isn't on hand, making your cooking adventures just as delicious.
Begin by placing whole milk plain yogurt into a blender jar. Then, add an equal amount of water to achieve that perfect buttermilk consistency.
Ensure the lid is firmly in place to avoid any splashes. Blend the mixture on high for 10 to 20 seconds, or until it's smooth and well combined. The goal here is to achieve a uniform, creamy texture.
After blending, carefully remove the lid. You'll notice the mixture has transformed into a creamy, frothy buttermilk. Gently pour it into a serving glass. This freshly made buttermilk is not only perfect for cooling down on a hot day but also works wonders in baking, giving your treats a moist and tender crumb.
Preparing Buttermilk Substitute
Start by pouring whole milk into a saucepan and gently warm it over medium heat. Alternatively, you can warm the milk in a microwave for about 1 minute. The goal is to get the milk warm, not hot, to the touch.
Once the milk is slightly warm, remove it from the heat source and pour it into a mixing bowl. Stir in lemon juice or vinegar. This acid will begin the curdling process, essential for creating that buttermilk tang and texture.
Cover the bowl with a lid or a clean kitchen towel and let it sit for 5 to 10 minutes. During this time, the acid will work its magic, slightly curdling the milk. It's this reaction that mimics the buttermilk's properties in baking.
After the resting period, uncover the bowl. You should notice that the milk has slightly curdled. While the change might not be dramatic, this slight curdling and the acidity are what you're looking for.
Transfer the now acidified milk into a bottle or jar for storage. This buttermilk substitute is perfect for baking, as its acidity reacts with baking soda or baking powder to create soft, airy, and fluffy baked goods, even when you don't have fresh buttermilk on hand.
Notes
Here are some handy tips to get the most out of your buttermilk adventures:
Buttermilk Substitute Ratio: Create a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to every 16 tablespoons (1 cup) of milk or any plant-based alternative, achieving a 1:16 ratio. For a creamier substitute, use 1.5 tablespoons of sour cream per 16 tablespoons (1 cup) of warm milk, maintaining a 1.5:16 ratio. This works well in recipes requiring buttermilk's tang and texture.
Vegan Buttermilk: Combine 1 tablespoon of lemon juice or vinegar with 16 tablespoons (1 cup) of your preferred plant-based milk, like soy, oat, or almond, to maintain a vegan-friendly 1:16 ratio. This substitution is ideal for those looking to keep their recipes dairy-free without compromising on the buttermilk's characteristic tanginess in their dishes.
Temperature Matters: When using buttermilk or its substitute in baking, ensure it's at room temperature to better incorporate into the mixture, promoting a more consistent texture in your baked goods.
Shake Well: If your homemade buttermilk or substitute has been sitting in the fridge, give it a good shake before use. Ingredients can separate, and shaking ensures a uniform consistency.
Buttermilk in Marinades: Buttermilk is excellent for tenderizing meats. Its acidity breaks down proteins, making your meat dishes more tender and flavorful.
Adjust to Taste: If you're using the substitute in a recipe and want a thicker consistency, you can reduce the liquid slightly or add a bit more sour cream to achieve the desired thickness.
Keep it Fresh: Freshly made buttermilk tastes best. If you notice any off smells or separation that doesn't resolve with shaking, it's time to make a fresh batch.
Experiment: Don't be afraid to experiment with the acidity. Some recipes may benefit from a bit more tang, so feel free to adjust the lemon juice or vinegar quantities to suit your taste and the requirements of the dish.