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Homemade Buttermilk & Sour Cream

Homemade Buttermilk

Buttermilk is great for baking and cooking. It’s consistency and tangy flavor can add texture and flavor to many baked goods, like cakes, pancakes, and biscuits. It is also used frequently in batters or coatings, like on fried chicken and other foods.

Ingredients & Procedure:

  • About 1 cup of Milk
  • 1 tbsp Lemon juice/Vinegar
  1. To make one cup of Buttermilk, pour a tbsp of lemon juice/vinegar into a measuring cup (one cup) and fill with milk.
  2. Stir and mix well.
  3. Let it sit at room temperature for 30 minutes
  4. After 30 minutes, stir again.
  5. Buttermilk is ready to use.
  • Homemade Buttermilk should be kept in the refrigerator for 3 days.
  • It should be kept in an airtight container/jar so that air could not pass it and bacteria formation can refrain.

Soured cream sometimes used in baking – mixing sour cream with cream of tartar results in a very light, airy sponge cake. It also adds a desirable sourness to cheesecakes and chocolate brownies. Sour cream is delicious spooned over baked potatoes and is also used to enrich and add an edge to soups and stews. Sour cream and other flavours work well together and tastes delicious when served with veggie sticks or crackers.

Homemade Sour Cream in Two Ways

Ingredients & Procedure:

  • 1 cup Whipping/Heavy/Thickened Cream
  • 1 tbsp Lemon juice/Vinegar

FERMENTED SOUR CREAM:

  1. In a jar or any container, pour cream and add the lemon juice/vinegar.
  2. You can add a pinch of salt.
  3. Stir and mix well.
  4. Cover the top of the jar/container with a cloth/paper towel and secure it with a string/elastic band.
  5. Let it sit at room temperature for 24 hours.
  6. After 24 hours, the mixture becomes thick.
  7. Stir to mix.
  8. Sour cream is ready to use.

INSTANT SOUR CREAM:

  1. In a bowl, pour a cup of cream and add lemon juice/vinegar.
  2. Whisk until soft peaks.
  3. Add a pinch of salt (optional) and mix well.
  4. Sour cream is ready to use.
  • Once sour cream has set, place in an airtight jar/container and store in the refrigerator for 2 to 3 weeks.

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