Homemade Buttermilk
This homemade buttermilk is creamy, tangy, and only takes 2 ingredients and 5 minutes. It's perfect for whenever a recipe calls for buttermilk but you don't have any!
Servings: 1 cup
Ingredients
- 1 cup low fat milk
- 1 tablespoon distilled white vinegar or 1 tablespoon lemon juice, or 1 3/4 teaspoons cream of tartar
Instructions
- Pour the distilled white vinegar, lemon juice, or cream of tartar into a measuring cup.
- Add the milk until it reaches the 1-cup line on the measuring cup.
- Mix, then let stand for 5-10 minutes until it almost curdles.
Notes
- Store leftover buttermilk in an airtight container in the fridge for 2 weeks, or in the freezer for 3 months.
- If possible, use high-quality milk and freshly-squeezed lemon juice.
Nutrition
Serving: 1g | Calories: 26kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Cholesterol: 3mg | Sodium: 27mg | Sugar: 3g
