I always find recipes that look AMAZING, except that they have buttermilk in them. Buttermilk is one of those things I never want to buy because it goes bad before I finish a whole carton, so I usually pass on the recipe and find something else. BUT…DID. YOU. KNOW.
You can MAKE your own buttermilk AT HOME?!?!?!
Seriously, was I the only one who didn’t know that? It couldn’t be easier, and you probably already have the ingredients. I usually double the recipe and use it for a big batch of pancake batter, but you could just make it and have it on hand for whatever you need that week. If it were me, I wouldn’t hold on to it for any longer than that. The first time I made it, I used some a little over a week later in pancakes and they just didn’t taste as good. Try it out and let me know what you think!
- 4½ tsp vinegar or lemon juice
- 1 Cup Milk
- Add your vinegar or juice to a measuring cup, then add enough milk to make a full cup.
- Let sit for 10-15 minutes until it starts to curdle (yum?), and then store until you're ready to use.
Super simple right?! And so versatile! You can use this buttermilk for pancakes, breads, batter for fried chicken…basically in all your favorite low carb/low calories foods. Enjoy and send me pictures of all the recipes you make with your buttermilk! For updates on new posts, follow me on Facebook, Instagram, and Pinterest.