Homemade Buttermilk

"I've started baking as part of my "financial diet". I use a lot of buttermilk for my baking whose price was affecting the cost effectiveness of home baking. I do love freshly baked stuff so I set about looking for a cheap source of buttermilk. The recipe below was by far the most cost effective, not to mention delicious. I found it online & unfortunately I can't find the link so I could acknowledge the owner."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
5mins
Ingredients:
2
Serves:
1
Advertisement

ingredients

Advertisement

directions

  • Mix the two ingredients in a CLEAN container.
  • Let stand in a warm, dark place for 16-24 hours.
  • Once curdly stir and refrigerate for up to 3 weeks. Use as needed.
  • NOTE: Use fresh buttermilk; the older the buttermilk the more likely that the culture won't grow.
  • Bacteria is temperature sensitive, so adjust the time accordingly.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes