Easily make your buttermilk (fermented milk) with this recipe in 2 ingredients! Buttermilk, fermented milk, buttermilk, buttermilk: under these different names hides a milk widely used in baking to provide a lot of softness cakes, cakes, muffins and other delicacies…
It is sometimes difficult to obtain it depending on the region, so this recipe allows you to make fermented milk at home In 15 minutes.
What is buttermilk exactly?
Originally, this buttermilk is the liquid from the fresh milk that remains after the butter churn has been made. It is a fermented milk that is created by mixing milk and an acidic ingredient.
Its texture is thicker than conventional milk. Buttermilk tastes sour and slightly acidic. Its flavor is more marked, the buttermilk brings especially a lot of softness in recipes for desserts and pastries.
2 ingredients and that's it!
- Milk : semi-skimmed, skimmed or whole. You can use cow's, sheep's or goat's milk. It is even possible to use vegetable milk: soy milk, almond milk, oat milk, coconut milk.
- Lemon juice ou vinaigre : it is the key ingredient which allows to start the fermentation of the milk. This is what will give the buttermilk its characteristic “curdled” aspect.
How to make buttermilk (fermented milk) easily?
First, put your ingredients at room temperature : this allows the chemical reaction to take place more quickly.
- In a container (a bottle or a large bowl) pour the milk.
- Then add the fermentation ingredient: either the lemon juice or the white vinegar or cider vinegar.
- Leave to stand for several minutes until the milk “curdles”. Mix and it's ready.
PS: I give you the detailed quantities in the recipe at the bottom of the article.
How to store homemade fermented milk?
Once done, you can keep your fermented milk up to 3 days in the fridge. I advise you to keep it in a closed container (bottle with airtight cap).
In which recipes to use buttermilk?
Buttermilk can be used in all types of recipes: pancakes, muffins, cakes, cakes, buns, scones etc. Buttermilk provides a lighter dough, a softer and more airy texture. Recipes of Anglo-Saxon origin call it “buttermilk”.
Use it without fear, buttermilk will not leave an unpleasant taste in your recipe. If you use vinegar to create your buttermilk, your dessert won't taste like vinegar afterwards.
Please note: if your recipe calls for fermented milk, do not use regular milk instead. Classic milk is less acidic than fermented milk therefore the chemical reaction with the baking soda or yeast will be less strong, the texture of the recipe will therefore be less puffy and less chewy.
My recipe suggestions with buttermilk/fermented milk
- Very moist chocolate muffins
- Four Quarters Soft Vanilla
- Honey pecan banana cake
- Blueberry lemon layer cake
- Red Velvet Cake
- Layer cake lemon poppy
Buttermilk Recipe (Fermented Milk)
- 240 ml milk at room temperature whole (my preference), semi-skimmed or vegetable milk
- 1 cs lemon juice OR vinegar (white or cider)
- In a small container or a small bottle, pour the milk and add the lemon juice OR the vinegar. To mix everything.
- Let stand for 10-15 minutes. The milk will curdle slightly (become a little grainy) this is normal. Mix one last time and it's ready: you can use it in your recipes.