I always find recipes that look AMAZING, except that they have buttermilk in them. Buttermilk is one of those things I never want to buy because it goes bad before I finish a whole carton, so I usually pass on the recipe and find something else. BUT…
DID. YOU. KNOW.
You can MAKE your own buttermilk AT HOME?!?!?! Seriously, was I the only one who didn’t know that? It couldn’t be easier, and you probably already have the ingredients. I usually double the recipe and use it for a big batch of pancake batter, but you could just make it and have it on hand for whatever you need that week. If it were me, I wouldn’t hold on to it for any longer than that. The first time I made it, I used some a little over a week later in pancakes and they just didn’t taste as good. Try it out and let me know what you think!
1 Cup Milk
4 1/2 tsp vinegar or lemon juice
- Add your vinegar or juice to a measuring cup, then add enough milk to make a full cup.
- Let sit for 10-15 minutes until it starts to curdle (yum?), and then store until you’re ready to use.