ButtermilkĀ is one of those ingredients that I LOVEĀ to use in baking for the moistness it brings. (In cake recipes I often substitute buttermilk for part of the milk) But I would always forget to buy it on my shopping trips. So I would inevitably use the old vinegar and milk trick, but it’s just not the same.
Since learning this simple trick we always have buttermilk on hand!
- Step 1: Put 1/2 cup store bought buttermilk in a qt mason jar.
- Step 2: Fill the rest of the jar with whole milk (leaving about an inch at the top).
- Step 3: Put a lid on and shake well.
- Step 4:Ā Set it on your counter in a warm place (like next to or on top of the fridge…just make sure you can see it and don’t forget about it!). Ā Each time you notice it, give it a shake.
In about 12-24 hours you’ll have a quart of buttermilk! Ā You’ll know it’s ready when it is thick and creamy and smells like buttermilk. š Store it in the fridge for several weeks.
TIP: You can save 1/2 cup of the homemade buttermilk and follow the same steps. Ā I usually make a new quart about once a month (more often if I’m doing lots of baking). Ā If you don’t use it much you can make a smaller batch, or just freeze it in ice cup trays and use 4-6 ice cubes of buttermilk (defrosted) in the same way as above.
Kayla North is co-founder of One Big Happy Home and is considered an expert on childhood trauma. Along with her husband, she has developed training materials and programs for parents, churches, and schools educating them on trauma and its impacts. Kayla is also an affiliate trainer with Trauma Free World, an ETC Parent Trainer, TBRI practitioner, and the Executive Directory of Tapestry. She speaks at churches, schools, conferences, and retreats nationwide.