Out of buttermilk right in the middle of making a recipe? Don’t run to the store just yet! Making homemade buttermilk is easier than you might think, and there’s a good chance everything needed is already in the kitchen. I’ll show you how to make buttermilk at home so there’s no need to buy a whole carton just for one recipe. It’s a simple kitchen trick that can save both time and money!
I despise spending money on buttermilk. I never seem to be able to use it in time and I don’t like the texture once it has been frozen. Luckily for me and now you, I can make buttermilk at home in two different ways to not only reduce the wasted buttermilk when I buy it but also wasted money.
When you make buttermilk, you’ll automatically make homemade butter too! Buttermilk is the process of the butter making process so it’s a win/win! Two products for one money and one process!
In fact, the process for making homemade butter is the same as learning how to make homemade buttermilk.
If you’ve never made homemade butter, it is so much creamier and flavorful than store bought butter and the same is true for this homemade buttermilk recipe. Once you make it homemade, you’ll never go back to those store bought cartons!
How to Make Buttermilk
If you’re looking for a way to save money on food and other expenses, there’s no better way to do so than to make more at home and buy less. Since it’s a by-product, it also ends up being basically free for you to make.
What could be better than learning ways to feed your family for free right?
It’s also healthier to make more at home, but that is neither here nor there. If you need a good place to get started doing just that, check THIS post out. It contains the first 52 products I personally stopped buying in 2015.
Homemade buttermilk does have a bit of a different flavor than store bought so keep in mind that it may take a recipe or two in order for you to get used to the change. It isn’t a bad taste, just different than what you’ve grown accustomed to.
The flavor is so much better to be honest, but it may surprise you at first.
As a matter of fact, when I first began making homemade buttermilk, they thought I was adding new ingredients to my buttermilk biscuits or homemade buttermilk pancakes.
I’m pretty sure they still don’t believe that I was just using real and true buttermilk.
Homemade Buttermilk Recipe
There are a few things you need to know before you learn how to make homemade buttermilk.
First, it can not be made with store bought milk. You must have raw milk to make it. Okay, technically what you need is not raw milk. It’s the real cream off the raw milk.
If you don’t have access to raw milk, heavy whipping cream will work. Then, simply follow the instructions in THIS post. By the end, you’ll have butter and buttermilk.
How Do I Cook With Homemade Buttermilk?
When you are using a homemade buttermilk recipe in your normal recipes, you’ll cook with it just as you would a store bought buttermilk.
There are no special conversions needed and it will work just as well if not better.
Can I Freeze Homemade Buttermilk?
Yes!
To freeze homemade buttermilk, simply pour into a freezer safe container. Leave a bit of headspace at the top to allow for expansion. Breast milk bags are actually a great use for freezing buttermilk and other liquids you want to freeze. Ice cube trays are a great option too.
Freeze as you normally would. When you need to use it, thaw and shake.
Pro tip: Freeze buttermilk in 1/2 cup containers. This way you’re not thawing more than you need so you don’t waste it.
How to Make Buttermilk from Raw Milk
Before we get started learning how to make homemade buttermilk, you will need to skim the cream from your raw milk.
If you do not know how to do this, I have a tutorial HERE that will walk you through it.,
If you’re using heavy whipping cream from the store or that is already skimmed, feel free to skip to the recipe below.
How to Make Homemade Buttermilk
Equipment
- Quart Sized Mason Jars
- Lids and Rings
- Mesh Sieve
- Funnel
Ingredients
Instructions
- If using raw milk, skim cream from the top.
- Add cream to a mason jar. Add lid and ring.
- Shake jar 8-10 minutes until the butter and buttermilk form.
- Pour contents of jar through a fine mesh sieve. Allow the buttermilk to drain off completely.
- Pour buttermilk into a jar. Use immediately or refrigerate/freeze for later.
