In days past I usually used the milk/lemon juice substitution when I came across buttermilk in a recipe, primarily because I didn't have any in the fridge. And the reason I didn't have any in the fridge was because the stuff is doggone expensive.
Since then, I have not only learned about all the wonderful health benefits of eating more cultured and fermented foods, but I am also learning ways to make them at home (like yogurt, kefir and kombucha just to name a few) and save our budget from the poorhouse.
So get ready to make some cultured buttermilk...and just to name a few, you'll have the most amazing:
- Pancakes and waffles
- Biscuits, scones, cornbread and other breads
- Buttermilk syrup
- Sherbert, ice cream and other desserts
- Chicken (soak in buttermilk prior to frying)
- Salad dressings and dips
- 1 C fresh cultured buttermilk
- 3 C fresh milk
- In a quart jar, pour in the buttermilk.
- Add milk to fill jar.
- Shake well.
- Allow to sit on counter or somewhere warm for about 24 hours.
- Refrigerate. If you started with fresh ingredients, your buttermilk should be good for at least 2 weeks.