Today my journey to make another Southern classic continues. Not only is buttermilk a staple in any Southern kitchen, it also functions as a staple ingredient in many recipes. If you’re not one of those folks that happens to have a jug of fresh buttermilk on hand on any given day, then this super simple “how to” on making your own is just what you need.
I wanted to make this Southern classic from scratch and share my journey with you all. Buttermilk comes from the leftovers of churned butter, letting nothing go to waste, which is always important in my kitchen.
HOMEMADE BUTTERMILK RECIPE:
The only ingredient this recipe calls for is heavy cream. How easy is that? You simply just fill a jar half way with heavy cream. I used one of my glass canning jars. Shake the jar for several minutes, until you see whip cream starting to form.
Continue shaking your jar until you see a thick yellow mixture forming. Congratulations, you just made homemade butter (and you can check out our full recipe for here). So you basically get two made-from-scratch items out of one simple recipe. The remaining liquid is your buttermilk, so simply pour it into a separate jar and use you’re ready to use your fresh buttermilk in any recipe (but I sure hope you’re making biscuits!)
If you’re in a pinch and don’t have time for all this shaking, or you don’t have heavy cream on hand either, you can create a recipe substitute for buttermilk by adding one tablespoon of lemon juice or white vinegar to one cup milk to create a similar taste that will get you through without having to run to the grocery store with all the kids in tow.
I would just love to know what are your favorite recipes that use buttermilk?
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