How to make buttermilk

Name: How to make buttermilk
Prep time: 15 min
Total time: 15 min
Yield: 0
Ingredients: Fresh liquid cream 1.1 cups; Low-fat Yogurt 4 tbsp; Skim milk ¼ cup; Lemon juice 1 tsp

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Calories per serving

Gluten Free
Vegetarian

Energy Kcal 46
Carbohydrates g 5.8
of which sugars g 5.8
Protein g 4.2
Fats g 0.7
of which saturated fat g 0.39
Cholesterol mg 2
Sodium mg 65

Difficulty: Easy
Prep time: 15 min
Makes: pieces
Cost: Low

PRESENTATION

Buttermilk is like, seriously, a staple in Anglo-American kitchens, and you know, it just brings this unique flavor that really stands out. It’s basically what you get after churning cream into butter—fat gets removed, and you're left with this tangy, slightly creamy liquid. Even without the fat, buttermilk makes baked goods like cakes and pancakes so moist and tender. It's super loved in the US and UK because it adds this lightness to muffins and biscuits without weighing them down. And here's the thing—it's the secret to that super crispy, golden fried chicken. Marinate the chicken in buttermilk and it turns juicy and makes the coating stick so much better.

Look, you might not find it everywhere, but well-stocked supermarkets and ethnic stores usually have it. Heads up for the lactose intolerant: buttermilk still contains lactose. And if you can't find it at the store, making it at home? Pretty simple. A few ingredients and you've got that smooth, slightly acidic liquid. People often whip up homemade versions for that soft, fluffy texture in their baked goods.

And you know what? Its versatility is pretty amazing—it works in both savory and sweet dishes, from classic buttermilk pancakes to marinades for meats. A ton of traditional Southern recipes in the US rely on it for that extra flavor and moistness. So whether you're crafting a delicious breakfast or going for that American fried chicken, buttermilk really really makes a difference. Even if it’s not super common in some places, it's worth trying for its unique texture and the awesome variety it brings to recipes.

INGREDIENTS

Calories per serving

Ingredients for 4 oz of buttermilk made with cream: Fresh liquid cream 1.1 cups (250 ml)

Ingredients for 4 oz of buttermilk made with yogurt: Low-fat Yogurt 4 tbsp (62 g); Skim milk ¼ cup (62 g); Lemon juice 1 tsp

How to make buttermilk with cream

There are two ways to prepare buttermilk: the simple one requires the use of cream. Pour the fresh cream into a clean bowl, and with an electric mixer or a stand mixer equipped with whisks, begin to whip the cream 1, continue until the cream has "unwhipped" becoming solid 2, when you reach this point, it will mean that the milk and the fat part have separated 3. To achieve this result, you will need to whip the cream for about 20 minutes.

At this point, put the fat part in a fine-mesh sieve and press it with a spatula to extract all the liquid contained 4. Compact the fat part, in this way you will have obtained butter, while the remaining liquid is the buttermilk (5-6). With a package of 250ml fresh cream, you get about 3 oz of butter and 4 oz of buttermilk.

How to make buttermilk with yogurt

There is another version to prepare buttermilk at home, certainly simpler and faster, which can be a valid alternative to real buttermilk. Squeeze the lemon, being careful to filter out the seeds 1, pour the low-fat yogurt into a bowl, stir it with a hand whisk and add the skimmed milk 2 and finally the lemon juice 3, mix well until you get a homogeneous mixture, let it rest for 10 minutes before adding it to your preparation!

Storage

The butter obtained through this process can be stored in the refrigerator for about 1 week or in the freezer for 2-3 weeks.

Tip

The most famous recipe using buttermilk is the Red Velvet Cake, but you can also use it in other sweet preparations by completely replacing the milk with the same amount of buttermilk.

To learn more about butter preparation, watch the Cooking School How to make butter at home

For the translation of some texts, artificial intelligence tools may have been used.