It's easy to make your own buttermilk. Photo, iStock.
There’s something about buttermilk’s pleasant tang that perfectly rounds out the flavours in sweet carrot cake muffins and savoury buttermilk-cornbread waffles. Because it delivers extra-delicious results, it's a shame to leave buttermilk out of your favourite brunch recipe. But since you can't plan ahead for a pancake craving, here's how to substitute regular milk for buttermilk.
Buttermilk gets its name from the liquid left over when milk is churned into butter. In the days before refrigeration, the naturally occurring bacteria in milk would ferment, giving buttermilk its characteristic tang. Most commercial buttermilk products today are created by adding bacterial cultures to fresh milk, which thickens it and creates the tart flavour.
You can recreate commercial buttermilk at home by adding an acid to regular milk (1% or 2%). Just follow this ratio:
Originally published April 2018; updated May 2019.
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