- Whole Milk
- White Vinegar
- Lemon Juice
- Balsamic Vinegar
- Red Wine Vinegar
I need for this is whole milk and you’re either going to use distilled white vinegar or lemon juice now this is not the place to use you know balsamic vinegar red wine vinegar you want to use either distilled white vinegar or lemon juice that’s it now the ratio for this is super simple you’re going to use if you’re using 1 cup of milk you want to use 1 teaspoon of vinegar so it’s really one-to-one so if it’s 2 cups of milk 2 teaspoons of vinegar 3 cups of milk 3 teaspoons you get the point now I’m doing 2 cups here because I’m going to be using this.
When I make my buttermilk biscuits stay tuned for that so all I’m going to do now a cap full of this it’s going to be just about a capful is 1 teaspoon so, I’m going to put 1 and 2 I’m going to give this a lip stir now. I’m going to leave this alone for 5 minutes and what happens is it starts to curdle because the acid is going to separate something about the fatty bits I don’t know again it’s science I’m not I was never good at science so when this starts to curdle it starts to be sour which I’ll take 5 minutes.
I’m going to show you what it looks like after 5 minutes this is what it looks like see it’s all curdles that is the consistency of buttermilk if, you want to buy a buttermilk in a store that’s the consistency of buttermilk now.I know some people who actually drink buttermilk like I would drink regular milk with my cookies.I personally wouldn’t do that because I hate the taste of it just by itself but you don’t taste it when you bake with it and it keeps things so,moist it’s really important to try and do as much as possible to keep those cakes and cupcakes as moist as possible so that’s it now you learn how to make it so you can make any recipe using buttermilk you can make it at home takes about five minutes.