How to make buttermilk
Skill level
Easy
Traditionally buttermilk is the liquid remaining after cream has been churned into butter. Buttermilk is primarily used in baking recipes which include bicarbonate of soda, like Irish Soda bread, pancakes and scones. The acidity from the buttermilk reacts with the alkaline bicarbonate of soda to produce carbon dioxide.
For a quick way of making buttermilk, mix milk with a tablespoon lemon juice. Stir and allow to sit for 10 minutes at room temperature, this will split the milk slightly and provide the sour taste and acidity needed. Use immediately.
To make traditional buttermilk, put 300ml/陆 pint double cream into a large jar with a lid. Shake continuously until the cream has thicken, continue to shake until you hear that the cream has separated into butter and buttermilk. Remove the butter from the jar and set aside. The liquid left in the jar is buttermilk. This will make 100ml/3陆 fl oz buttermilk (plus 150g/5陆oz butter). Buttermilk should be stored in the fridge and used within 2 days.
