Homemade Buttermilk


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Once you see how easy it is to make buttermilk, you'll want to make your own every time.

Prep Time: 10 minutes
Total Time: 10 minutes


Heavy cream (avoid ultra-pasteurized)


1. Fill a jar halfway with heavy cream. Then, screw the lid on firmly (a canning jar works well for this purpose).

2. Start shaking the jar back and forth. After several minutes, the cream will thicken and turn into whipped cream. Keep shaking until the whipped cream is replaced with a yellow glob (butter) and a separate liquid (buttermilk).

3. Pour the buttermilk out of the jar, and use it in any recipe that calls for buttermilk.

To Use the Butter: Knead it under cold water for a couple minutes to remove any remaining buttermilk (it will spoil very quickly, if you don't). Then, salt (if desired), and store in the refrigerator until you're ready to use it.


Buttermilk Substitute

Prep Time: 5 minutes
Total Time: 5 minutes


Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice


1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minute. Then, use as much as your recipe calls for.

Submitted by Arlene from Kansas



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