Friday, January 29, 2010

The Buttermilk Dilemma

Here's the problem for me when it comes to buttermilk . . . I always end up wasting way too much of it. You see, I have one recipe that I make consistently that calls for buttermilk, but I don't make it often enough to use a whole carton of buttermilk, and since it only comes in 1/4 gallon cartons, and the fact that buttermilk goes bad pretty fast all adds up to a lot of wasted product and money; neither of which I am a big fan.

So lucky me that while I was complaining about the dilemma the other day it was suggested to me that I could make it myself . . . score one for me! I quickly went home and found this recipe for buttermilk:

4.5 teaspoons white vinager or lemon juice
1 cup milk

Pour white vinager or lemon juice into measuring cup and then fill to one cup with milk. Stir and let set for 10 to 15 minutes until it starts to curdle. Use or refrigerate.

So now, not only can I cut down on waste but I can also use all of this lemon juice that I now "begrudgingly" own!!! Score two for me

* I haven't made the buttermilk yet because I don't have any need for it at the moment, but I'm dying to give it a spin . . . who wants cupcakes!


Heather said...

I do this all the time, it works wonderfully! And the answer is me, I would like some cupcakes!

Timbra Wiist said...

i tried it a couple of times in fiji, it never worked properly for me. . .hmmmm. . .good luck. . .and i want cupcakes too! you'll have to learn some vegan recipes. . heather can't have eggs :)

The Homemaker said...

Yep, I do this frequently, though our family uses buttermilk more often rather than just for cupcake. That being said, I have two wonderful recipies that use buttermilk if you want them. Do you care if I link to this when I do my post on buttermilk on the Homemaker?(did you know you can use protein powder instead of eggs?)