When you run out of buttermilk and you already started with a recipe, this will help you to know How to Make Buttermilk
I posted a recipe for Buttermilk bread recently, but I know sometimes I don’t always have buttermilk available or can’t get it, so here are a few ways you can make your own.
There is more than one way to make buttermilk.
Firstly I will show you the original way, afterward, I will show you a quick and easy substitute. Also a non-dairy option.
- A cup of raw fresh milk.
- Allow the milk to sit covered on the kitchen top for 2-3 days until it has clabbered.
- THE TERM “CLABBERED” means unpasteurized milk which has turned sour over time, the milk thickens or curdles into a thick yogurt-like texture with a strong, sour-like flavor.
- Put a 1/4 of a cup of the clabbered milk into a pint mason jar, add a cup of fresh milk. Note: This does not have to be raw milk.
- Cover, shake to mix, and let it sit at room temperature until it has clabbered again.
- Repeat this step called sub-culturing several times until the milk clabbers in a 24hr period.
- Now taste a little bit, it should be thickened and have a tart, but not bitter taste.
- To make a quart of buttermilk with this culture add 6 ounces of culture to the jar and fill with fresh milk.
- Cover, shake, and let it sit at room temperature until it has clabbered.
- Refrigerate, it is now ready to use.
I love that word clabbered, but we can’t all get raw milk, as I can here, so never fear Carol is here
If you find a recipe that requires buttermilk, see my recipe for Buttermilk Bread and you don’t have any buttermilk, then try this.
- To a cup of milk add either lemon juice or vinegar.
- To 1 cup of milk add 1tbsp lemon juice, let it sit for 2 minutes and it is ready to use.
- If you want 2 cups then it’s 1 tbsp plus tsp of lemon juice. It doesn’t require 2 tbsp to curdle the milk.
- It won’t be as thick and creamy as true buttermilk and is not suitable for dressings.
- But is perfect for pancakes, bread recipes, any baked recipes asking for buttermilk.
- You must use this mixture within an hour of making as it will not keep.
Method 3 Non-Dairy – Option:
- 1/4 cup of Almond Milk plus 3/4 cup of almond milk yogurt plus ½ tsp of vinegar.
- Stir well, stand for 2 mins, and be ready to use in your favorite baking recipes.
Prepared, tried, and tested by Carol Taylor
Addendum received from Hoelene Fish Anand
- Buttermilk is also hard to get here. I use 2 cups of milk with 3 tbs of plain yogurt.
- Let the milk get lukewarm add your yogurt and stir till combined.
- Place it in the microwave for 8 hours undisturbed.