Buttermilk is milk that has been ‘fermented’ with an acidic agent and it is commonly used to make pancakes, fried chicken, cinnamon rolls, etc. My previous post on red velvet cupcakes also requires buttermilk. Whilst this is available from the refrigerated section of your local supermarket, I learnt from The Pioneer Woman (can I like, marry her already?!) that it is just as easy and cheaper to make your own! You can use fresh full cream or skim milk, but I tend to go with full cream because why not indulge all the way? Best of all, it takes all of… oh, 7 minutes to make, maybe 8 if you’re busy doing this:
Okay, fellow Adele wannabes, here’s what you need:
(makes 1 cup + 1 tbsp, but we’re not pedantic here)
- 1 cup of milk
- 1 tbsp white vinegar or lemon juice
Place the milk in the microwave and nuke it for about 40 seconds.
Stir in vinegar.
Let stand for 5 minutes.
And it’s ready to use! There ya have it, homemade buttermilk!