Servings: 1 cup
Calories: 222kcal
Equipment
- cups
- Tablespoons
Ingredients
- 1 cup whole milk 240 ml: The base for our buttermilk.
- 1 tablespoon apple cider vinegar or lemon juice 15 ml: This is what adds that signature tang.
- 1 teaspoon pure vanilla extract optional: For a hint of sweetness.
- 1/4 teaspoon ground cinnamon optional: This can give an added warmth to certain recipes.
Instructions
Step 1: Gather Your Ingredients
- Start by collecting all the necessary ingredients. You want to ensure everything is fresh and ready to go.
Step 2: Measure the Milk
- Pour just under 1 cup of whole milk into a measuring cup. Whole milk offers the richest flavor, but feel free to use low-fat if you prefer.
Step 3: Add Acid
- Now, stir in your choice of acid. This is where the magic happens! Add either the apple cider vinegar or freshly squeezed lemon juice to the milk.
Step 4: Mix and Let Rest
- Give it a gentle stir and let it sit for about 5-10 minutes. During this time, the milk will curdle slightly, thickening and taking on that tangy flavor.
Step 5: Use or Store
- After your buttermilk has rested, you can use it right away in your recipes. If you’re not using it immediately, transfer it to a clean container with a lid and store it in the fridge.
Notes
- Use Whole Milk: For the richest flavor and texture, opt for whole milk.
- Don’t Rush It: Let the milk sit for at least 5 minutes to achieve the right consistency.
- Substituting Ingredients: If you prefer different acids, experiment with white vinegar or even yogurt.
- Storage: Keep your buttermilk in a sealed container. It can stay fresh in the fridge for up to two weeks.
- Shake Well: Before using buttermilk from the fridge, give it a good shake. Separation can happen, and we want the consistency just right!
Nutrition
Serving: 291g | Calories: 222kcal | Carbohydrates: 13g | Protein: 14g | Fat: 11.6g | Saturated Fat: 6.5g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 202mg | Sugar: 13g
Tried this recipe?Let us know how it was!