Best 12 Homemade Buttermilk Recipes

HOMEMADE BUTTERMILK RANCH DRESSING

Steps:

• Whisk mayonnaise and buttermilk in a medium mixing bowl until smooth. Add parsley, garlic powder, salt, onion powder, dill, and pepper; whisk until blended together. Place in the refrigerator until flavors have melded, about 20 minutes.

HOMEMADE BUTTERMILK

Steps:

• Pour milk into a bowl; add lemon juice and stir to combine. Let sit for 5 minutes. Use immediately.

HOMEMADE BUTTERMILK

Steps:

• Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
• Use as needed in a recipe, or cover and refrigerate until needed.

HOMEMADE BUTTERMILK WAFFLES

Steps:

• Grease waffle iron with a small amount of melted butter, and heat. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
• In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla-bean scrapings. Pour into dry mixture, and combine.
• In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.
• Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.
• Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.

HOMEMADE BUTTER AND BUTTERMILK

Steps:

• Transfer cream to bowl of 5-quart electric stand mixer fitted with whisk attachment. Tightly cover top of bowl and mixer with plastic wrap. Beat cream at moderately high speed until it holds soft peaks, 10 to 12 minutes. Increase speed to high and beat until mixture separates into thick, pale-yellow butter and thin, liquid buttermilk, about 5 minutes more.
• Strain mixture through colander into large bowl. Using hands, vigorously knead butter in colander, squeezing out remaining buttermilk, until dense and creamy, about 5 minutes.
• Transfer butter to large bowl, reserving buttermilk. Using hands, knead salt into butter. Roll into logs and wrap in plastic wrap or transfer to airtight container and refrigerate. (Butter will keep up to 1 week refrigerated or 1 month frozen.)
• Strain buttermilk through fine-mesh sieve, then cover and refrigerate up to 1 week.

ALMOST-HOMEMADE BUTTERMILK

Steps:

• Mix milk and vinegar together in a measuring cup or bowl; let sit until thickened, about 5 minutes.

HOMEMADE BUTTERMILK

Steps:

• Here's how: In a mason jar, combine 1/2 cup cultured buttermilk (the supermarket stuff is okay here; it will act as a starter), 2 cups whole milk, and 1/4 teaspoon kosher salt. Cover and let stand in a warm place until the buttermilk thickens and coats the sides of the jar when tipped, 24-36 hours. Keep chilled for up to 2 weeks.

HOMEMADE BUTTERMILK

Steps:

• Pour milk in a 32 oz measuring cup.
• Slowly stir in vinegar and mix well.
• Add water, slowly while stiring to fill to the 32 oz mark; mix well.
• Refrigerate.

HOMEMADE BUTTERMILK PANCAKE MIX

Steps:

• Whisk all-purpose flour, oat flour, whole wheat flour, buttermilk, wheat germ, baking powder, baking soda, and salt in a large bowl until well blended. Store in an airtight container for up to 6 months.

HOMEMADE BUTTER AND BUTTERMILK

Steps:

• Pour the cream into the bowl of an electric mixer fitted with a whisk. Tightly cover the top of the bowl with plastic wrap and start mixer on medium-high speed. The cream will go through the whipped stage, thicken further and then change color from off-white to pale yellow; this will take at least 5 to 8 minutes. When it starts to look pebbly, it's almost done. After another minute the butter will separate, causing the liquid to splash against the plastic wrap. At this point stop the mixer.
• Set a strainer over a bowl. Pour the contents of the mixer into the strainer and let the buttermilk drain through. Strain the buttermilk again, this time through a fine-mesh sieve set over a small bowl; set aside.
• Keeping the butter in the strainer set over the first bowl, knead it to consolidate the remaining liquid and fat and expel the rest of the buttermilk. Knead until the texture is dense and creamy, about 5 minutes. Strain the excess liquid into the buttermilk. Refrigerate the buttermilk.
• Mix salt into the butter, if you want. Transfer to an airtight container and refrigerate.

RECIPE: HOMEMADE BUTTERMILK PANCAKES

Steps:

• Whisk together the flour, baking powder, baking soda, sugar and salt; set aside. Combine 1 cup of the buttermilk with 2 tablespoons of melted butter and the eggs. Add the buttermilk mixture to the flour mixture. Gently combine, adding vanilla extract and additional buttermilk as needed. Mixture should be fairly thick and lumpy, but pourable; avoid overmixing.
• Heat a griddle or non-stick skillet over medium high heat, add additional butter, non-stick spray or cooking oil to the pan. Spoon 1/3 cup measure of batter onto pan leaving at least 1/2 inch between each. When pancakes begin to bubble up and edges appear to be dry, turn over to brown the other side. Repeat with remaining butter and batter. Serve immediately with additional butter, warmed syrup, a side of sausage and fruit. Skillet apples are excellent with these. Makes about 16 depending on the size you make them. Can halve recipe.
• Buttermilk Substitute: Can substitute 3/4 cup of regular milk, but if you do, add 2 teaspoons of baking powder and eliminate the baking soda, or make a homemade buttermilk substitute using regular whole milk and vinegar. A buttermilk substitute will never take the place of real buttermilk, but it will work in a pinch.

HOMEMADE CULTURED BUTTERMILK

Steps:

• 1. Pour buttermilk (1/4 cup for a quart jar or ½ cup for a half gallon jar) into your clean jar. Top off the jar with your plain milk. Tightly screw lid to the jar and shake vigorously for 1 minute. Place in a warm (but not hot) area out of direct sunlight. Let it sit there for 12 to 24 hours, until thickened. Refrigerate when thick. Use within two weeks.
• 2. Buttermilk is used in recipes for several important reasons: Buttermilk is acidic, so it helps invigorate leavening agents -such as baking powder, baking soda and yeast- when added to baked goods. The acid also helps combat discoloration in baked goods and promotes deep, beautiful browning. Buttermilk contains natural emulsifiers; this improves texture and aroma, and extends shelf life after baking. Remember how buttermilk is acidic? That makes it a wonderful addition to marinades for chicken and pork. The acid helps tenderize the meat and gives it a tangy flavor. You know the 'cultured' part of cultured buttermilk? It's good for you. It contains many active cultures similar to those found in yogurt. Most of the cultures generally found in buttermilk are form the Lactococcus Lactis family and many of their subspecies. Those cultures are what make buttermilk so thick and creamy. And what? Good for you!