Homemade Buttermilk, Buttermilk Substitutions and Buttermilk Storage

Substitution Method 1: 
1 cup milk (preferably whole milk)
1 tablespoon lemon juice (fresh or concentrate) or white vinegar

Add lemon juice or vinegar to the milk and mix well with a spoon. Wait for five to ten minutes. The lemon juice/vinegar will curdle the milk that can be used as a buttermilk substitute.


Substitution Method 2: 
¾ teaspoons of cream of tartar
1 cup plain milk

Mix them well and keep aside for ten minutes. You can use the curdled solution as a replacement for buttermilk. Nowadays, buttermilk powder is also available, which has to be mixed with sufficient water to make instant buttermilk.


Substitution Method 3: 
Replace buttermilk with plain yogurt in the same quantity


Substitution Method 4: 
Add equal amounts of milk and yogurt to achieve the desired quantity of buttermilk.
Example: Add ½ cup yogurt and ½ cup plain milk to substitute for 1 cup of buttermilk.
Mix well and use the solution, once it curdles.


Substitution Method 5: 
You may also use sour cream (mixed with 2 to 3 tablespoons of milk) as a substitute for buttermilk.


Buttermilk Storage:
Remaining buttermilk can be frozen for later use. Freezing buttermilk in ice cube trays helps one defrost smaller quantities of  buttermilk.


Making Buttermilk at Home - Method 1:
Milk
Buttermilk (with active culture)

Take a clean quart jar and add 6 to 8 ounces of the active cultured buttermilk to it. Now fill the jar up to the rim level with fresh plain milk. Mix it well and close the lid tightly. It will take around 24 hours for the milk to curdle and thicken to form buttermilk. You may keep the jar in a warm part of the room for fast results. Refrigerate it immediately as it forms.


Making Buttermilk at Home - Method 2:
Heavy cream (avoid ultra-pasteurized)

1. Fill a leak proof jar halfway with heavy cream. Then, screw the lid on firmly.

2. Shake the jar back and forth for several minutes, the cream will thicken and turn into whipped cream. Keep shaking until the whipped cream is replaced with a yellow glob (butter) and a separate liquid (buttermilk).

3. Pour the buttermilk out of the jar, and use it in any recipe that calls for buttermilk.

4. Save the yellow glob (butter): Knead the butter under cold water for a couple minutes to remove remaining buttermilk (If you skip this step, the butter will spoil very quickly.). Add salt if desired. Store the butter in the refrigerator until you're ready to use it.



Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.buzzle.com/articles/buttermilk-substitute.html
Recipe Source: http://frugalliving.about.com/od/makeyourowningredients/r/How-To-Make-Buttermilk.htm

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