Close
Photo:Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Active Time:5 minsTotal Time:15 minsServings:8Jump to Nutrition Facts
Active Time:5 minsTotal Time:15 minsServings:8
Active Time:5 mins
Active Time:
5 mins
Total Time:15 mins
Total Time:
15 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupwhole milk, at room temperature1tablespoonfresh lemon juice
Cook Mode(Keep screen awake)
Ingredients
1cupwhole milk, at room temperature
1tablespoonfresh lemon juice
Directions
Pour milk into a jar. Stir in lemon juice. Let stand at room temperature until the mixture begins to curdle and thicken, about 10 minutes. Stir again before using.
To make ahead
Refrigerate in an airtight container for up to 2 weeks (shake before using).
Frequently Asked QuestionsYes, buttermilk is healthy. Traditional buttermilk is the liquid left over after whole milk has been churned into butter; hence, why it’s called buttermilk, even though it contains no butter.When you make buttermilk, like in this recipe, you are adding an acid to the milk. In this case, you’re adding lemon juice, but vinegar can also be used. The acid ferments the milk, giving it a sour taste. So while not pleasant for most people to drink on its own, it works great for baking. Because buttermilk is tangy, it balances out the sweetness of baked goods.Because this buttermilk is made primarily with milk (with the addition of a little lemon juice), thenutrition informationis very similar to milk. This means it contains a hefty dose of protein, calcium, riboflavin, vitamin B12, pantothenic acid and phosphorous. If you’re making your buttermilk with vitamin D-enriched milk, you can add that to the nutrient lineup, as well.One nutrient that buttermilk does have more of than regular whole milk is sodium—257 milligrams of sodium per cup ofbuttermilkcompared towhole milk, which has 105 mg of sodium per cup, according to the USDA. With that said, you’re probably not going to sit down and chug a cup of buttermilk, and it will be spread throughout the recipe. Because this buttermilk is essentially fermented milk, it will also have similar gut health benefits as other fermented dairy products, like kefir and yogurt.Yes! If you’re dairy-free you can use any milk alternative in place of dairy milk, including soymilk, almond milk and cashew milk. If you’re out of milk but have yogurt or kefir, you can use either of those in place of buttermilk, as well.Yes, you can freeze buttermilk. To freeze buttermilk into portions, pour into ice cube trays and freeze until solid, then transfer to freezer bags. Date and label the bags and freeze for up to 3 months. Keep in mind that freezing buttermilk causes the texture to change, with the liquid separating after thawing and giving it a slightly grainy texture. It’s best to use this buttermilk for cooked recipes like pancakes, muffins, waffles and biscuits.Yes, you can! If you don’t have lemon on hand, you can substitute it with 1 tablespoon of white vinegar.You can use skim milk for lower-fat buttermilk, but the consistency will be thinner.As mentioned previously, buttermilk is a fermented dairy product that traditionally was the liquid left over from churning butter. Commercially produced buttermilk is made with milk and lactic acid bacteria, which is fermented until it’s slightly thick and tangy. Buttermilk can be used in a variety of ways. In baking, the acidity in buttermilk is used to activate baking soda, producing carbon dioxide that helps dough or batters rise. It can also be used in marinades to help tenderize meat and poultry.Buttermilk is a versatile ingredient that can be used in a variety ofrecipes, both sweet and savory. Try buttermilk inpancakes,biscuits,fried chicken,mashed potatoes,pies,ice cream, cakes, salad dressings and inmarinades. Add it topastafor a bit of creaminess and zing. Blend it into afruit smoothiefor a refreshing drink.
Frequently Asked Questions
Yes, buttermilk is healthy. Traditional buttermilk is the liquid left over after whole milk has been churned into butter; hence, why it’s called buttermilk, even though it contains no butter.When you make buttermilk, like in this recipe, you are adding an acid to the milk. In this case, you’re adding lemon juice, but vinegar can also be used. The acid ferments the milk, giving it a sour taste. So while not pleasant for most people to drink on its own, it works great for baking. Because buttermilk is tangy, it balances out the sweetness of baked goods.Because this buttermilk is made primarily with milk (with the addition of a little lemon juice), thenutrition informationis very similar to milk. This means it contains a hefty dose of protein, calcium, riboflavin, vitamin B12, pantothenic acid and phosphorous. If you’re making your buttermilk with vitamin D-enriched milk, you can add that to the nutrient lineup, as well.One nutrient that buttermilk does have more of than regular whole milk is sodium—257 milligrams of sodium per cup ofbuttermilkcompared towhole milk, which has 105 mg of sodium per cup, according to the USDA. With that said, you’re probably not going to sit down and chug a cup of buttermilk, and it will be spread throughout the recipe. Because this buttermilk is essentially fermented milk, it will also have similar gut health benefits as other fermented dairy products, like kefir and yogurt.
Yes, buttermilk is healthy. Traditional buttermilk is the liquid left over after whole milk has been churned into butter; hence, why it’s called buttermilk, even though it contains no butter.
When you make buttermilk, like in this recipe, you are adding an acid to the milk. In this case, you’re adding lemon juice, but vinegar can also be used. The acid ferments the milk, giving it a sour taste. So while not pleasant for most people to drink on its own, it works great for baking. Because buttermilk is tangy, it balances out the sweetness of baked goods.
Because this buttermilk is made primarily with milk (with the addition of a little lemon juice), thenutrition informationis very similar to milk. This means it contains a hefty dose of protein, calcium, riboflavin, vitamin B12, pantothenic acid and phosphorous. If you’re making your buttermilk with vitamin D-enriched milk, you can add that to the nutrient lineup, as well.
One nutrient that buttermilk does have more of than regular whole milk is sodium—257 milligrams of sodium per cup ofbuttermilkcompared towhole milk, which has 105 mg of sodium per cup, according to the USDA. With that said, you’re probably not going to sit down and chug a cup of buttermilk, and it will be spread throughout the recipe. Because this buttermilk is essentially fermented milk, it will also have similar gut health benefits as other fermented dairy products, like kefir and yogurt.
Yes! If you’re dairy-free you can use any milk alternative in place of dairy milk, including soymilk, almond milk and cashew milk. If you’re out of milk but have yogurt or kefir, you can use either of those in place of buttermilk, as well.
Yes, you can freeze buttermilk. To freeze buttermilk into portions, pour into ice cube trays and freeze until solid, then transfer to freezer bags. Date and label the bags and freeze for up to 3 months. Keep in mind that freezing buttermilk causes the texture to change, with the liquid separating after thawing and giving it a slightly grainy texture. It’s best to use this buttermilk for cooked recipes like pancakes, muffins, waffles and biscuits.
Yes, you can! If you don’t have lemon on hand, you can substitute it with 1 tablespoon of white vinegar.
You can use skim milk for lower-fat buttermilk, but the consistency will be thinner.
As mentioned previously, buttermilk is a fermented dairy product that traditionally was the liquid left over from churning butter. Commercially produced buttermilk is made with milk and lactic acid bacteria, which is fermented until it’s slightly thick and tangy. Buttermilk can be used in a variety of ways. In baking, the acidity in buttermilk is used to activate baking soda, producing carbon dioxide that helps dough or batters rise. It can also be used in marinades to help tenderize meat and poultry.
Buttermilk is a versatile ingredient that can be used in a variety ofrecipes, both sweet and savory. Try buttermilk inpancakes,biscuits,fried chicken,mashed potatoes,pies,ice cream, cakes, salad dressings and inmarinades. Add it topastafor a bit of creaminess and zing. Blend it into afruit smoothiefor a refreshing drink.
Originally appeared: EatingWell.com, May 2023
Rate ItPrint
Nutrition Facts(per serving)19Calories1gFat2gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
