How to Make Buttermilk
Two simple pantry staples can give you the best biscuits, pancakes and fried chicken.
There are times when I always keep buttermilk on hand—like when I am testing biscuit recipes or making stacks of pancakes for sleepovers. Buying a half gallon of buttermilk is no big deal when I have those lofty goals in mind. It’s when I’m not making 42 dozen biscuits that the buttermilk gets forgotten behind the 2% in the fridge and I realize it’s no good. What to do? Make more!
1 Measure Milk
I measured 2 cups of milk in the photo (full fat, 1% and 2% or skim will all work), but you can use less if you don’t need as much. This how-to tip is actually a magic ratio. Ready?
1 [scant] cup of milk + 1 tablespoon of vinegar = BUTTERMILK!
So this means, if you only need ½ cup of buttermilk. You need ½ scant cup buttermilk + ½ tablespoon vinegar. And so on. This is one to memorize. Or tape to the refrigerator.
2 Add Vinegar
Add vinegar according to the above ratio. If you don’t want to use vinegar, you can use another acid: lemon juice.
3 Whisk and Wait
Stir together the milk and vinegar or lemon juice. Let it sit for about 10 minutes and look! You have buttermilk!
Now you can fry up the best chicken and serve it with a side of fluffy buttermilk biscuits!