Friday, April 1, 2011

Homemade buttermilk

Do you come across recipes that call for buttermilk, but after using the required cup for the recipe, you let the rest of the container go to waste? Unless you like drinking buttermilk (I mean, who doesn't, but just in case), try this easy homemade solution that is perfect for recipes that call for buttermilk. And you will save money, guaranteed!

In a measuring cup add:

1 cup whole milk
1 TB vinegar

Let sit until curdled. I usually start this at the beginning of making a recipe, and by the time I need to add it, it's perfectly curdled ("perfect" and "curdled" are not generally companions).

If you don't have whole milk, use the fattiest kind you have around. If you don't have vinegar try substituting an equal amount of lemon. And if you don't have either of those and you are still determined not to purchase buttermilk at the store, substitute 1 1/2 TB cream of tartar.

And in case you are dying to use this right away, here is my favorite recipe in which I use buttermilk. It's a cilantro dressing that we eat with pork salad or just use for dipping chips.

1 avocado
3 tomatillos
3 TB lime juice
1/2 cup mayo
1/2 cup sour cream
1 cup buttermilk
2 cloves garlic
3/4 cup cilantro
3/4 tsp salt
1 TB green chillies (optional)

Combine in a blender or food processor and enjoy, the savings and the dressing.


Aimee said...

You're so funny. I love and miss you!!

Aimee said...

You're so funny. I love and miss you!!

Kim said...

I do the same, but use lemon juice instead of vinegar.