Скачать или смотреть How to Make BUTTERMILK - Three Ways With Ordinary Ingredients - Steph’s Stove

Buttermilk - Three Methods Using Pantry Staples

Method 1 - Vinegar

1 cup milk (whole or 2%milk)
1 tablespoon vinegar (white or apple cider vinegar/lemon juice also works)
In a container add milk and vinegar. Stir to combine and allow to sit for 10-15 minutes. Mixture should have a smell of sourness, but not as if the milk has expired, and begin to curdle. Once this happens, give a stir, and the buttermilk is ready to use.


Method 2 - Cream of Tartar

1 cup milk (whole or 2%milk)
1 ½ teaspoons cream of tartar
In a container add milk and cream of tartar.Whisk to combine and allow to sit for 10-15 minutes. Mixture should have a smell of sourness, but not as if the milk has expired, begin to curdle, and thicken slightly. Once this happens, give a stir, and the buttermilk is ready to use.


Method 3 - Sour Cream

(This method is the thickest and has the highest fat content; best for dips and dressing.)

¾ cup sour cream
¼ cup milk (whole or 2%milk)
In a container add sour cream and milk. Whisk to combine and thin the sour cream. Add more or less milk to achieve your desired consistency. The buttermilk is ready to use immediately.


If you have any remaining buttermilk for the methods listed, or you chose to make this in advance, seal the container with a lid, and the homemade buttermilk can be stored in the refrigerator for 7-14 days. This will vary based on the freshness of your milk. Enjoy!


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