Butter Milk Recipe
Make Butter Milk Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Buttermilk (yields ~2 cups)
Method
Buttermilk (yields ~2 cups)
Combine acid and milk
Measure 2 tablespoons of white distilled vinegar or lemon juice into a measuring cup or bowl. If using, add 2 tablespoons of heavy cream and a pinch of kosher salt to the acid; this makes the result richer and closer to cultured buttermilk.
Add milk
Pour 2 cups of whole milk into the measuring cup with the acid (and cream if using). Stir briefly to combine. The milk level may appear slightly curdled or clouded — that is expected.
Let rest
Let the mixture sit at room temperature for 10 minutes. Within that time the milk will thicken slightly and curdle into a tangy, buttermilk-like consistency. Do not refrigerate during this resting period.
Use or store
After 10 minutes, stir once more. Use the homemade buttermilk immediately in recipes calling for buttermilk (pancakes, biscuits, dressings, marinades). If you need to store it, transfer to a sealed container and refrigerate for up to 3 days; bring to room temperature and stir before using.