Normally we have the dairy products we need for cooking or baking but every once in a while we discover we’ve run out of some critical ingredient. In an earlier post I explained how you can make some dairy products. This post gives instructions on how to make even more dairy ingredients.
Make Your Own Buttermilk
I freeze buttermilk because we don’t drink it. It’s used for baking exclusively. But sometimes I don’t want to wait for it to thaw or I have less frozen than I need so making my own buttermilk is a skill I really use.There are several ways to make your own buttermilk. Here are 5 quick ways to make buttermilk
Measure 1 tablespoon of lemon juice in a liquid measuring cup. Pour whole milk into the same measuring cup so the combined liquid measures 1 cup. Stir together, and let stand for five minutes. It will appear to be curdled but it’s perfectly usable.
This is the same as making buttermilk with lemon juice but you substitute 1 tablespoon of white vinegar for the lemon juice.
Combine 1/3 cup milk with 2/3 cup active culture plain yogurt. Stir the mixture until combined. If you are using a full-fat yogurt like Greek yogurt, use 1/2 cup milk and 1/2 cup yogurt. If the buttermilk is too thick you just thin it with a little more milk. You will have to measure out the amount called for in your recipe as adding additional milk will increase the amount of buttermilk you end up with.
Combine 1/3 cup milk with 2/3 cup sour cream. Stir until well combined. You can also thin this with a little more milk if it’s too thick. The sour cream will add a tangy flavor to your buttermilk.
Cream of tartar
Combine one cup of milk with 1 3/4 teaspoons of cream of tartar. Stir just to combine. Allow the mixture to sit for five minutes then stir again right before using.
Make Your Own Sour Cream
Sour cream goes fast in this house so being able to make my own saves last minute trips to the store.
- ¼ cup milk (whole, unpasteurized if you can get it)
- ¾ teaspoon white vinegar (fruit based)
- 1 cup heavy cream
- In a quart jar, mix the cream and vinegar together.
- Add the milk.
- Secure the lid tightly and shake well.
- Remove the lid and put a clean towel secured with a rubber band over the top.
- Leave it on the counter overnight (up to 24 hours) for it to set up.
- Give it a stir and cover it with the jar lid.
Kept refrigerated this sour cream will last about a week.
Make Your Own Crème fraîche
A lot of recipes I see call for crème fraiche but our little, rural store doesn’t carry it. I love being able to whip some up myself!
- 1 cup heavy cream
- 2 tablespoons buttermilk
Mix the cream and buttermilk together in a jar.
Leave the jar on the counter for about 24 hours.
Sweeten as desired.