HOMEMADE TRADITIONAL BUTTERMILK (LOW CARB, PROBIOTIC RICH)
Easy blender method for making buttermilk out of heavy whipping cream. One pint of cream produces a half pound of butter and one cup of plain or cultured buttermilk.
Provided by Sarah Pope
Number Of Ingredients 3
Steps:
- Pour cream into the blender or food processor. Secure the lid firmly.
- Turn on low and let the cream churn for 5-10 minutes. If your cream is very fresh and cold, it will take longer to whip into butter.
- Once you can see the separation of butter from buttermilk is complete, turn off the blender and carefully pour the buttermilk into a bowl. If you use a fine mesh cheesecloth, you will separate out all the small bits of butter as well.
- If you want cultured buttermilk and you used raw cream, leave the strained buttermilk on the counter in a sealed mason jar for 1-2 days. It will naturally ferment into cultured buttermilk.
- If you used pasteurized cream, add buttermilk starter and use as directed.
- You will end up with about 1 cup of butter and 1 cup of buttermilk.
Nutrition Facts : ServingSize 1 ounce, Calories 50 kcal, Carbohydrate 1 g, Protein 0.5 g, Fat 5 g
HOMEMADE BUTTERMILK
When you need a buttermilk substitute for a recipe, you can make your own. I use this when making my Irish soda bread.
Provided by noubeh
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Pour milk into a bowl; add lemon juice and stir to combine. Let sit for 5 minutes. Use immediately.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 11.9 g, Cholesterol 19.5 mg, Fat 4.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 100.1 mg, Sugar 11.5 g
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.
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