- 250ml fresh milk
- 1-2 tbsp lemon juice
I enjoy using buttermilk in my cooking. It gives this beautiful, rich texture to my baked goodies as well as add flavour in my cooking. Buttermilk was traditionally made from the churning of butter, the liquid that remained was/is buttermilk. For some reason, in our Zimbabwean supermarkets I’ve never seen buttermilk. I don’t know why this is the case. But the good news is that, you can make your own buttermilk from home. It’s more or less like soured milk so that’s why in my recipes I say you can substitute it with lacto, amasi and such like. Let’s get to it then.
Resources/Equipment You Will Need
- Jug
- Tablespoon
- Juicer
Quick Instructions
- Measure your milk (250ml fresh milk) and have your lemon ready.
- Cut your lemon in half and squeeze out the juice using your juicer or your hands if you don’t have one!
- Pour 2 tbsp of the freshly squeezed lemon juice into the milk.
- Allow this to stand for 5 min after which give a quick stir and that’s it! Your buttermilk is ready.
Pictorial Detailed Instructions
Alternatively, you could use 1 tbsp vinegar in place of the lemon juice and allow it stand for just about the same time. You may then use it for what you wish or refrigerate it for not more than 24hrs then discard as it may not still be good to be used. As I’ve already mentioned, I use buttermilk quite a bit in my cooking and baking. Here are a few examples you can try out=> Tandoori Chicken Zimbabwean Style, Red Velvet Cake and Buttermilk Strawberry Cake among others. Give them a go, you’ll love them!
