There’s nothing more annoying than when a recipe calls for a half or a cup of buttermilk. If you buy a carton you usually end up throwing the rest out. This easy homemade buttermilk recipe gives you exactly how much you need. Increase or decrease ingredient amounts as needed.
Your Sunday morning pancakes and fried chicken will thank you.
1 cup whole milk
1 teaspoon lemon juice or white vinegar
Mix your acid together with your milk. Many people prefer using lemon juice to curdle the milk, but vinegar is also used. Lemon juice add a lighter note that cuts through the richness of the milk perfectly while still making it tangy. Stir together and let milk stand for 5 - 10 minutes. During this time, the milk will begin to curdle. Small solids will begin to form as a result of adding the lemon juice or vinegar. Use your buttermilk as you would any other buttermilk.