There are ways in this world to actually make buttermilk (originally it referred to the thin milk left after making butter, but that's not what the thick, acidic milk is that we now refer to as buttermilk). We're not going to mess with that. Today we just have a simple tip for making more buttermilk when yours is almost gone. Because buttermilk is much more expensive than milk. And because it's so yummy in all those baked goods.
Here's what you do:
1. When you have a few inches of buttermilk left in your jug, you pour milk in--just regular milk. (Shoot for a 1:4 or 1:5 ration. One part buttermilk for four parts milk)
2. Let it sit on your counter for 24 hours.
3. And then, magically, you have buttermilk. It's kind of sort of like making yogurt because that's kind of sort of what buttermilk is.
It's not rocket science, but you do have to trust me a little because I did just tell you to let your milk sit with your old buttermilk on the counter for 24 hours. And I would tell you that again. It works, and makes perfect buttermilk.
I usually do this two times before buying a new jug of buttermilk.
Intriguing! How long does the new buttermilk stay "fresh"? Should it be used by the original expiration on the buttermilk or the added milk or do you go by taste/smell?
ReplyDeleteI'm not entirely sure how long it lasts to be honest. It can go past the original expiration date. It's almost like it starts anew after you redo it. I'd say it will last a good three weeks.
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