Milk buttermilk isn't a
buttermilk as we all know, it's the slightly sour liquid left over from the
butter-making process. Most
milk buttermilk contains bits of
milk fat (or curds) and is slightly thicker than
milk but not as heavy as cream. The process of making processed, or cultured,
milk buttermilk is similar to that of yogurt.
Lactobaccillus is added to
whole milk and allowed to ferment for 12 to 14 hours at low temperature. Salt and
butter flecks may be added to the final product for flavor and texture. But it is possible to make a
buttermilk substitute at home.
Ingredients:- 1 cup whole milk
- 1 tbsp. white vinegar or lemon juice
Directions:- Pour milk into a 1-cup measuring cup
- Add 1 tbsp. white vinegar or lemon juice
- Let the mixture stand for five minutes
- Use in the recipe of your choice
Note:- Alternatives to vinegar or lemon juice include: 1¾ tsp. cream of tartar to 1 cup of milk or ¼ cup milk to ¾ cup plain yogurt
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