Wednesday, December 16, 2009

Homemade Buttermilk

For a while now, I have been learning about making things from scratch. So far, I have mastered cutting out purchasing biscuits, bread, desserts, chocolate syrup, caramel sauce, any salad dressing, pizzas, taco seasoning mix, fajita mix, and bagged chicken nuggets.

I can now add to my growing number of homemade prepackaged items buttermilk and sweetened condensed milk.

First off I have to tell you that I was very skeptical at first about trying to make things homemade, because well...I thought it would just be to time consuming. But what I have found out is that I have plenty of time to make these things while I am cooking, if I just do it! I have learned that these things are so much better for me because as I have read on other blogs, I know what is going in my food.

Here is the recipe for Homemade buttermilk:

Homemade Buttermilk
1 tbsp vinegar or lemon juice
1/3 cup nonfat powdered milk
1 cup water

Allow it to set at room temperature for about 15 minutes


Karen said...

There have been times when I've needed buttermilk in a recipe that I just mixed a little lemon juice in milk. It works great. There's exact measurements for it but I can't remember them off the top of my head. Probably very similar to your measurements. I also make my own taco and chili seasonings. They work great and like you said - I know what is in them. None of that extra filler stuff and preservatives.

Christi said...

If you use buttermilk very much you can keep a culture of it in your fridge. There are specific directions somewhere but you buy regular buttermilk and then when the container gets low you add regular (2%) milk to it and let it sit out for awhile to let the culture grow. That way it is like yogurt with the probiotics. I thought it was interesting but we almost never use buttermilk so I didn't pay that much attention.