A cold, tangy, and special drink with no alcohol, obviously, drum roll please…. It’s Buttermilk!
I know you’ve seen it, heard about it, and even found it in stores, but have you ever thought if you can make it yourself?
And yes, you absolutely can, and in literally two minutes.
And if you don’t know what that is, let’s get into it!
What is Buttermilk?
Buttermilk is a tangy, slightly thick drink made from milk, which tastes a bit sour, but it’s really good.
The name sounds like it’s butter, but it’s actually the opposite. It’s low in fat!
There are two kinds of buttermilk.
One is the traditional buttermilk, which is the liquid left behind after churning butter.
And second is the cultured buttermilk, the one you find in stores today, which is made by adding good bacteria to milk, giving it the sour taste.
It’s been around for centuries. People used it for drinking, cooking, and baking.
Ingredients Required
To make 1 cup of buttermilk, you only need two things. That’s it, really!
- Milk: 1 cup
- White vinegar OR lemon juice: 1 tablespoon
The acid (vinegar or lemon juice) curdles the milk, which makes it tangy.
And, lemon juice gives a slightly fresher flavor.
Swap regular milk for oat milk, almond milk, or soy milk, if you want to avoid dairy.
How to Make Buttermilk – Easy and Quick Recipe!
Making buttermilk at home is very simple. You need 1 cup, 2 ingredients, and about 10 minutes of your time!
Step 1: Measure Your Milk
Pour 1 cup of milk into a measuring cup.
Listen, whole milk gives the thickest, creamiest mix, but 2% can also work fine if that’s what you have.
Step 2: Add the Acid and Stir it
Add 1 tablespoon of white vinegar or lemon juice directly into the milk. And then give it a quick stir for a few seconds to evenly mix the acid.
Step 3: Wait 10 Minutes
After everything is done, leave the cup on your counter for 5 to 10 minutes. The acid slowly reacts with the milk, thickening it.
And if you want, you can put it in the fridge, as chilled buttermilk tastes even better.
How Long Can Buttermilk be Stored?
Homemade buttermilk doesn’t last as long as the store-bought kind.
Once you make it, keep it in a sealed container in the fridge and use it within 1 to 2 days. After that, the sourness gets a little too strong.
But with the Store-bought buttermilk? It stays good for up to 2 weeks. But always give it a sniff before using.
What Can You Use Buttermilk For?
And if you like drinking buttermilk, you will love knowing that you can use it to make different recipes!
The tang, the acidity, the thickness, it all does something really useful in both cooking and baking. Try out these recipes, and I’m sure you’re not going to regret it!
Fluffy Pancakes
Buttermilk in pancakes is literally magic! It makes the pancakes soft, airy, and a little tangy.
The acid reacts with baking soda, creating bubbles that make your pancakes puff up. You can also swap regular milk for buttermilk in any pancake recipe.
Ingredients – Makes 8 Pancakes
- Buttermilk: 1 cup
- All-purpose flour: 1 cup
- Egg: 1 large
- Butter (melted): 2 tablespoons
- Sugar: 1 tablespoon
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Salt: ¼ teaspoon
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- And then whisk together buttermilk, egg, and melted butter in a separate bowl.
- Now pour the wet into the dry mix. Stir until just combined.
- Set a non-stick pan over medium heat, then lightly grease it with butter or cooking spray.
- Then pour ¼ cup of batter per pancake. Flip when bubbles form on top. Cook the other side for 1 to 2 minutes until golden.
- Stack and serve hot with maple syrup, butter, or fresh berries.
Crispy Fried Chicken
Soaking raw chicken in buttermilk before frying tenderizes the meat from the inside out.
The acid slowly breaks down the proteins, making every bite juicy and soft, and it works even on the dry breast pieces.
Ingredients – Serves 4
- Chicken pieces: 4 (legs, thighs, or breast)
- Buttermilk: 1 cup
- All-purpose flour: 1½ cups
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Paprika: 1 teaspoon
- Cayenne pepper: ½ teaspoon
- Salt: 1 teaspoon
- Black pepper: ½ teaspoon
- Oil (for frying): enough to deep fry
Instructions
- Coat chicken pieces in buttermilk. Cover and refrigerate for at least 4 hours.
- Mix flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper in a bowl for the coating.
- Pull each piece out of the buttermilk. Press firmly into the flour mixture until fully coated.
- Now heat oil in a deep pan to 175°C / 350°F.
- Fry each piece for 12 to 15 minutes, turning once halfway. The crust should be deep golden and crunchy.
- Place on a paper towel for 2 minutes. Serve hot and crispy.
Muffins
Buttermilk keeps baked goods moist for longer. It adds a subtle tang that balances out the sweetness, as well!
Ingredients – Makes 12 Muffins
- Buttermilk: 1 cup
- All-purpose flour: 2 cups
- Eggs: 2 large
- Butter (melted): ½ cup
- Sugar: ¾ cup
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Vanilla extract: 1 teaspoon
- Salt: ¼ teaspoon
Instructions
- Preheat the oven to 190°C / 375°F.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla. And add the dry mix, stirring until combined.
- Spoon batter into each muffin cup about ¾ full.
- Bake for 18 to 20 minutes until golden, and stick a toothpick in the center – if it comes out clean, they’re done.
- Let them cool in the tray for 5 minutes, then eat them warm, or store them in an airtight container.
Liked this recipe? Don't miss out on the Lemon Blueberry Buttermilk Muffins Recipe.
Dressings
Buttermilk makes a perfect base for creamy salad dressings like the classic ranch.
Ingredients – Makes 1 cup
- Buttermilk: ½ cup
- Mayonnaise: ½ cup
- Garlic powder: ½ teaspoon
- Onion powder: ½ teaspoon
- Dried dill: ½ teaspoon
- Dried parsley: ½ teaspoon
- Salt: ¼ teaspoon
- Black pepper: ¼ teaspoon
- Lemon juice: 1 teaspoon
Instructions
- Put all the ingredients into a bowl. Whisk until smooth and well combined.
- Give it a taste. And adjust ingredients according to your taste.
- Cover and refrigerate for at least 30 minutes before serving. This is non-negotiable.
Drizzle over salads, use as a dip for veggies, chicken wings, or fries. Keeps well in the fridge for up to 5 days.
A Little Note Before You Go
Buttermilk needs only two ingredients, and it makes pancakes fluffier, chicken crispier, cakes softer, and dressings tangier.
And the next time you don’t have buttermilk in your pantry, you can easily make one yourself.
So try it if you haven’t already!
And let me know in the comments if you know other ways to incorporate it in any recipe.
Frequently Asked Questions (FAQs)
1. Is it Better to Use Lemon Juice or Vinegar for Buttermilk?
Lemon juice gives a fresher, slightly citrusy flavor. Vinegar is more neutral. For baking, either works. For drinking, lemon juice tastes better.
2. Is Buttermilk Good for Diabetics?
Yes, in moderation. It’s low in fat and has a low glycemic index. Always check with your doctor before adding it regularly to your diet.
3. Who Should Not Drink Buttermilk?
People with lactose intolerance or dairy allergies should avoid it. If you’re sensitive to acidic foods, it may also cause some digestive discomfort.
4. Is Buttermilk Good for Your Gut?
Yes. Cultured buttermilk contains probiotics, beneficial bacteria that support digestion. It’s gentle on the stomach and can help with bloating and gut health.
