Buttermilk is one of those ingredients that I LOVE 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: 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!). Each time you notice it, give it a shake.
In about 12-24 hours you’ll have a quart of buttermilk! You’ll know it’s ready when it is thick and creamy and smells like buttermilk. 🙂 Store it in the fridge for several weeks.
TIP: You can save 1/2 cup of the homemade buttermilk and follow the same steps. I usually make a new quart about once a month (more often if I’m doing lots of baking). 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.