Rose Bakes

Today I’m going to share How to Make Buttermilk.  So many cake and dessert recipes call for buttermilk, but buttermilk is not necessarily a “common” ingredient that everyone keeps at home.

This homemade buttermilk (or sometimes called a buttermilk substitution) has worked in every recipe I’ve ever used it in with no noticeable difference from using real buttermilk.

It’s an incredibly easy thing to make, it only takes 10 minutes of your time, and only requires two ingredients : milk and an acid.  I’ve made buttermilk with both white vinegar and lemon juice.

I almost always have one or the other (or both) on hand.  And having used both, I don’t think there’s any benefit to one acid over another. They both work perfectly.

Over the weekend we had a our Thanksgiving dinner at church and I needed to make cornbread for Cornbread Dressing. Since my recipe calls for buttermilk, I decided it would be a perfect time to share this with you.

In addition to using buttermilk in Cornbread, I also use buttermilk in my Italian Cream Cake, Buttermilk Pie, Pancakes, Ranch Dressing, Crab Pasta Salad… just to name a few.

Today’s recipe is for a single cup of buttermilk, but you can multiply or repeat this recipe to get however much you need.

Are you ready to learn how to make buttermilk?  Here’s what you’ll need: Continue Reading ▶