Homemade buttermilk
Making homemade buttermilk is surprisingly easy. Use it in pancakes and cakes, as a marinade for fried chicken or for salad dressings
- Prep:5 mins
plus 10 mins standing - Easy
Nutrition per serving
- kcal 60
- fat 3g
- saturates 2g
- carbs 4g
- sugars 4g
- fibre 0g
- protein 3g
- salt 0.1g
Ingredients
- 250ml whole or semi-skimmed milk
- 1 tbsp lemon juice or vinegar
Method
Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won’t thicken as much as traditional buttermilk, but it’s a great substitute when making scones, soda bread or pancakes. Don’t worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.
