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How to Make a Buttermilk?

Updated: Apr 12

  • Buttermilk, or buttermilch, as it is called, is a product of turning cream into butter and is widely used in Anglo-American cuisine. The characteristic of buttermilk is its sour taste, which gives sweets and baked goods a very light but pleasant sour note, as well as the ability to make preparations soft. In addition to sweet pies or cakes, buttermilk is also used to marinate meat and game to soften the meat. There are two ways to make buttermilk, the first is the original with cream and the second is with yogurt. Here's an example of how it's made and what quantities are involved. Follow the steps.

Ingredients for 125 g Buttermilk with Cream
  • Liquid fresh cream 250 ml

  • 90 g butter

  • Pour the fresh cream into a clean bowl. With an electric mixer or a planetary mixer equipped with whisks, begin to whip the cream. Continue until the cream has “disassembled” becoming solid, when you get to this point it means that the milk and the fat part will have separated. To obtain this result, you will have to whip the cream for about 20 minutes. At this point, put the fatty part in a fine-mesh strainer and press it with a spatula to let all the liquid out. Compact the fat part, in this way you will have obtained the butter, while the remaining liquid is the buttermilk. With a 250 ml package of fresh cream, you get about 90 g of butter and 125 ml of buttermilk.

Ingredients for 125 g Buttermilk with Yogurt
  • 1 teaspoon of lemon juice

  • 63 g low fat yogurt

  • 63 g skimmed milk

  • This version is certainly easier and faster, and which can be a valid alternative to real buttermilk. Squeeze the lemon, being careful to filter the seeds, pour the low-fat yogurt into a bowl, dilute it using a hand whisk. Then add the skimmed milk and finally the lemon juice, mix well until you obtain a homogeneous mixture, leave it to rest for 10 minutes before adding it to the preparation!

NOTE: The buttermilk can be stored in the refrigerator for about 1 week or in the freezer for 2–3 weeks.

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