How To “Make” Buttermilk From Sweet Milk (Soured Milk)

I was getting ready to make a batch of biscuits last night to go with the Chicken Chili I had cooking in the slow cooker. I thought I still had some buttermilk leftover from making cornbread and buttermilk pancakes this past weekend, but apparently it was all gone.

Instead I grabbed a little regular milk from the fridge and a bottle of lemon juice. I still had plenty on hand after making palm fruit jelly (which I still need to blog about). It’s quick & easy and works just as well as regular buttermilk from the store.  It is also referred to as “soured milk”, which is different from milk that has gone sour or spoiled.

Take a cup of fresh milk. I prefer to use whole milk or 2% for cooking and baking, but it should work with lower fat or even skim milk as well. Add 1 tablespoon of either lemon juice or white vinegar and stir to mix it in well. Let it sit on the counter for a few minutes and use like buttermilk.

When making biscuits, I start with the milk and lemon juice and leave it sitting out on the counter while I’m getting my flour and shortening out. By the time I have the shortening worked into the flour and need the buttermilk, it is ready to use.

This also works well in buttermilk pancakes or waffles. And try making your cornbread with buttermilk instead of regular milk. The flavor is amazing.

This little tip will save you quite a bit throughout the year. Particularly if you don’t often use buttermilk and end up pouring over half the carton out because it goes bad before you use it all up.