All Reviews For Homemade Buttermilk

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Homemade Buttermilk

This recipe for Breakfast Drinks was submitted by Mr Breakfast on 2/23/2004. Click here to view the recipe.

Recipe number 1192.

Average Rating = 5 (out of 5)

By T. Cubby

Recipe Rating (out of 5):

Worked good enough for me.

Comment submitted: 10/1/2018 (#20637)

By sony

Recipe Rating (out of 5):

Excellent info. Thanks so much.

Comment submitted: 1/2/2018 (#20483)

By Cream

I used to make my own buttermilk with raw cow milk. We would let the cream come to the top of a wide mouth glass jar, scoop it out and I had a glass mixer with a paddle blade. Put it in that until the butter formed, took out the butter and used the left over liquid as buttermilk. Now I just buy it like everyone else but it is not as good.

Comment submitted: 7/11/2016 (#19987)

By folahomekitchen

Recipe Rating (out of 5):

Yes the recipes is awesome. I combined, vinegar, cream of tartar and bi carbonate of soda in my red velvet cake and it was awesome, so nice, so good, so moist. Thank you Mr Breakfast.

Comment submitted: 7/26/2014 (#18940)

By Success!

Recipe Rating (out of 5):

Thanks. It tasted like the bottle from the market. I used cream of tarter.

Comment submitted: 10/13/2013 (#16816)

By C. Levine

Recipe Rating (out of 5):

Worked good. I used the vinegar method.

Comment submitted: 8/1/2013 (#16226)

By bunny123

Recipe Rating (out of 5):

Did it with lemon juice. Made great pancakes. Good to know because whenever I buy buttermilk, I tend to use it for one recipe, forget about it and then it goes bad. Good to have an alternative.

Comment submitted: 7/16/2013 (#16168)

By Mini

Recipe Rating (out of 5):

Never knew that buttermilk was so simple.

Comment submitted: 4/10/2013 (#15615)

By Works Good

Recipe Rating (out of 5):

I used the vinegar and milk since I didn't have buttermilk to make cornbread. It turned out so good that my husband swallowed his tongue twice while eating the cornbread, pinto beans, and collard greens.

Comment submitted: 3/2/2013 (#15290)

By LaVerne

Recipe Rating (out of 5):

You saved the day! I wanted to make my mom's buttermilk pancake recipe and didn't realize how old the buttermilk was in the fridge. Found this - used a lemon from the neighbor's tree. Tasted just like if I used store-bought buttermilk.

Comment submitted: 1/23/2013 (#15095)

By Jas

Recipe Rating (out of 5):

Excellent recipe. I've used this recipe 4 times now to make buttermilk for Ranch Dressing. I've found the cream of tartar method is the best out of all the mentioned options. Highly recommended (using cream of tartar).

Comment submitted: 1/17/2013 (#15084)

By Jas

Trying it now! My Cream of Tartar was quite old, and so just to be careful I added a few squeezes of lime juice (don't have any lemons). I hope it works! I'll be using it to make buttermilk ranch dressing here in a few minutes, so we'll see. Thank you for the recipe! My ranch dressing just wont do without buttermilk, so you're a life saver :)

Comment submitted: 12/9/2012 (#14951)

By Suzan (Team Breakfast Member)

Recipe Rating (out of 5):

This made better tasting biscuits and they had better texture too... thank you.

Comment submitted: 10/10/2012 (#14576)

By misdee215

Recipe Rating (out of 5):

Thank you! Loved your story. I too have shamefully refrained from questioning the mystery of buttermilk. For years, I've avoided recipes with buttermilk. It did not seem worth the trouble to go out for a quart of this odd ingredient if I only needed 1/2 a cup.

Comment submitted: 4/29/2012 (#13855)

By Houdak (Team Breakfast Member)

Recipe Rating (out of 5):

I am going to do this because we don't have buttermilk here. Probably going to try the method from Eric in the comments here. Thanks.

Comment submitted: 1/8/2012 (#13404)

By Kasbian

Recipe Rating (out of 5):

I used the method of replacing buttermilk with yogurt and milk and it made very good pancakes.

Comment submitted: 11/27/2011 (#13240)

By dusty

Recipe Rating (out of 5):

Thanks for this. Didn't realize the pancake recipe I was gonna use for brunch needed buttermilk. This really saved my butt and worked great.

Comment submitted: 10/29/2011 (#13095)

By Boing

Recipe Rating (out of 5):

Finally I know what buttermilk is! We don't have it here.

Comment submitted: 10/20/2011 (#13054)

By foodstix

Recipe Rating (out of 5):

It worked really well in my pancakes. Thanks!

Comment submitted: 4/9/2011 (#12433)

By Eric Altman

Recipe Rating (out of 5):

There is another easy method that doesn't involve adding anything to the dairy.

Just put very cold heavy cream into a non-heating processing or mixing device like a food processor, magic bullet, electric mixer with a whisk attachment, hand-held electric mixer/blender, or similar. For the most part, you should not use a blender, as the metal at the bottom tends to heat up too much and can affect the final product.

Anyways, put the very cold heavy cream (the fresher the better. I've found that local organic raw cream is amazing for this) into the chosen device and let it fly for a good 10 minutes if the device has a good fast and furious setting on it (oh, a cover is important or you're gonna get covered), maybe 15-20 minutes otherwise. The solids will separate from the liquid in the bowl.

Transfer the solids to a strainer over a bowl and allow to drain. Then put the solids in a clean bowl and use the back of a large spoon to squeeze out excess liquid (this is not difficult at all).

You are left with two results.

The solid you squeezed out is... Butter! Fresh homemade, delicious good ol' butter! Lightly rinse the separated solids using a strainer under water, then let drain and kneed them together until they form a single solid. Put in a sealable container and keep in the fridge.

The liquid left behind? Buttermilk! Fresh delicious buttermilk.

Really can't be easier. Enjoy.

Comment submitted: 9/30/2010 (#11314)

By Mrs. D.

Recipe Rating (out of 5):

When I was growing up in N.H. we did the same thing and called it sour milk and used it in baking caked.

Comment submitted: 9/26/2010 (#11301)

By W. Thanks

Recipe Rating (out of 5):

Thank you! We don't have buttermilk biscuits in my country, nor buttermilk by that name (it has a translation but that stuff is clearly not this) and I had no idea what it was.

Comment submitted: 9/16/2010 (#11236)

By Mrs. B (Team Breakfast Member)

Recipe Rating (out of 5):

For someone who's good at criticizing, you're horrible on your English as well. "gonna" is a word, look it up; and "you're desperate" was correct, as in "you are desperate". I hope English Maven isn't an English teacher, because they just failed. Other than that, this is a recipe, not an English assignment. So thank you very much for the recipes, I've been looking for a substitute buttermilk, and this is great. :)

Comment submitted: 9/10/2010 (#11193)

By chumei

Thank you. I'm going to try the recipe for buttermilk fried chicken tomorrow...

Comment submitted: 6/20/2010 (#10733)

By Girl Rex

English maven should get a life and stop telling other people what they should do.

Comment submitted: 6/6/2010 (#10624)

By English maven

You're recipe is good, but your English is atrocious!

"your desperate", "gonna" (not a word) and "here's four easy solutions..." Please clean it up. Children might be reading...

Comment submitted: 5/30/2010 (#10585)

By big momma

How much butter milk will 1 cup of whole milk and 1 3/4 tbs of cream of tarter make. Also, do you use the parts of the milk that have started to curdle?

Comment submitted: 3/29/2010 (#10195)

By woodstock

Recipe Rating (out of 5):

I used cream of tartar and it was great!! Thanks for the recipe!

Comment submitted: 3/19/2010 (#10099)

By daisy

Recipe Rating (out of 5):

Amazing to know there three new things, that I only use vinegar with cup of milk for 5 minutes, also I still learn it should sit for 15 minutes long, many thanks. By Steele

Comment submitted: 3/13/2010 (#10044)

By zarieen

Recipe Rating (out of 5):

It's simple and very helpful. Thanks.

Comment submitted: 12/25/2009 (#9283)

By smartmouth

Recipe Rating (out of 5):

Wow, it really works. I made some banana bread and it tasted like heaven!

Comment submitted: 12/22/2009 (#9271)

By NeCole

Recipe Rating (out of 5):

Thanks! I was once taught by my mother in law how to make this and I simply forgot!! Works great :)

Comment submitted: 12/10/2009 (#9210)

By Mr. Peeper

Thanks. Works for buckwheat pancakes. The origin of buckwheat is Russian. Did you know that?

Comment submitted: 12/7/2009 (#9190)

By Bombshell

Recipe Rating (out of 5):

It's a very easy solution that works great.

Comment submitted: 10/27/2009 (#8912)

By aborwankar (Team Breakfast Member)

Tried out the buttermilk with a coffe cake recipe... super!! Incidentally, we call it 'whey' out here. Many thanks for this wonderfully useful tip.

Comment submitted: 10/15/2009 (#8849)

By aborwankar (Team Breakfast Member)

Thanks for the recipe, it certainly is very useful. Just wanted to say that we do this in India all the time when we want to make Paneer (Cottage Cheese). After separating the water from the milk as you have described, the solid remaining is cottage cheese. This is used for several delicious Indian dishes, so pls don't throw away the solids just because you have the buttermilk.

Cheers,
Abhaya Borwankar

Comment submitted: 10/13/2009 (#8841)

By Alice

Recipe Rating (out of 5):

Your buttermilk has made my breakfast really special.

Comment submitted: 7/30/2009 (#8474)

By Tippy

How much buttermilk does this make?

Comment submitted: 7/17/2009 (#8419)

By M.M.

How long can this buttermilk last? Can we keep it for a long time?

Comment submitted: 7/14/2009 (#8398)

By Carmen

Recipe Rating (out of 5):

Thanks, I from Ecuador and I love to cook but in here I couldn't find buttermilk at stores so, this is great, now I can make the recipes that have it as an ingredient... Thank you a lot...

Comment submitted: 6/19/2009 (#8314)

By Scratchy

Recipe Rating (out of 5):

I just tried the lemon method and it works great. Thanks.

Comment submitted: 5/16/2009 (#8118)

By buttermilk

Is it better to use the vinegar recipe or the yogurt recipe? Thanks.

Comment submitted: 4/25/2009 (#8015)

By very very good

Thank you for the receipe... after this I will try these home made buttermilk!!:):)

Comment submitted: 4/14/2009 (#7959)

By Mimi

Recipe Rating (out of 5):

Thanks so much! Never knew it could be so easy. I can always have my own organic buttermilk on hand now.

Comment submitted: 3/9/2009 (#7732)

By Annie

Recipe Rating (out of 5):

Thanks for the recipe. I was looking for a recipe from a long time.

Comment submitted: 3/6/2009 (#7708)

By msJune

Recipe Rating (out of 5):

I knew there was an easy way to make buttermilk from whole milk, but couldn't remember what to use. Thanks for the help. This was exactly what I was looking for.

Comment submitted: 3/4/2009 (#7700)

By mumto2

Recipe Rating (out of 5):

Exactly what I was looking for plus some! Thanks so much!!!

Comment submitted: 2/22/2009 (#7629)

By Megz

I am going to make buttermilk pancakes with this recipe, I can't wait to see how it turns out! Thank you so much!

Comment submitted: 1/7/2009 (#7296)

By robin

Quote: buttermilk craz

My mother use to make buttermilk by using the little bit of buttermilk she had left in the carton and putting it in milk make from dry milk. This was always good. I think she added a little but of salt to it after it was done. I sure would like to get the receipe for this way of making buttermil. She would leave it out on the counter until it would clabber. Is this Safe?
(end quote)

Yes- we have been using a quart of TG Lee buttermilk in a plastic bottle, bought in the summer, for 6 months now, whenever it gets low I just fill it with milk and leave it on the counter overnight, and in the morning magically all the milk has turned into buttermilk. It is apparently a very robust culture. We also use this buttermilk to make sour cream, by adding it to cream and leaving it out overnight :)

Comment submitted: 12/24/2008 (#7185)

By P. Right

Recipe Rating (out of 5):

You told me what i needed to know. Thanks.

Comment submitted: 10/20/2008 (#6644)

By itafalcon34 (Team Breakfast Member)

Recipe Rating (out of 5):

Thank you so much for your help! I was desperate, due to that I live in Puerto Rico and I wanted to make a Red Velvet and it called for butter milk, which I visit all the supermarkets I can think of in the Island and never found the buttermilk. Thanks to you, today I'll make my Red Velvet. I'll let you know how it turned out. Thanks

Comment submitted: 9/23/2008 (#6493)

By frances

Thank you so much to answering my question to buttermilk and how long eggs last... thanks!... frances

Comment submitted: 7/22/2008 (#5942)

By Laboheme94

Recipe Rating (out of 5):

Did she really just say "Why can''t you just add butter to milk?" And did the person above seriously spell 'mystery' with an 'i' instead of a 'y''? Should I really trust this website if its members are complete and utter idiots? Good recipe though.

Comment submitted: 7/13/2008 (#5873)

By buttermilk craz

My mother use to make buttermilk by using the little bit of buttermilk she had left in the carton and putting it in milk make from dry milk. This was always good. I think she added a little but of salt to it after it was done. I sure would like to get the receipe for this way of making buttermil. She would leave it out on the counter until it would clabber. Is this Safe?

Buttermilk CRAZY

Comment submitted: 7/1/2008 (#5640)

By Blanche28 (Team Breakfast Member)

Recipe Rating (out of 5):

So simple, so good to clear this buttermilk mistery.

Comment submitted: 6/17/2008 (#5556)

By oliva (Team Breakfast Member)

Why can't you just add butter to milk?

Comment submitted: 6/11/2008 (#5505)

By CrazyCook

Recipe Rating (out of 5):

Thank you! We don't have buttermilk where I live, and this is an easy solution to all the recipes I want to make. Thanks again!

Comment submitted: 5/26/2008 (#5371)

By Lani

Recipe Rating (out of 5):

Thank you so much as I love this recipe. Thank you very very very much.

Comment submitted: 4/26/2008 (#5118)

By baker2 (Team Breakfast Member)

The alternative buttermilk works, but buttermilk is better. You can freeze in 1 or 2 cup portions (or whatever your recipe calls for) and always have it on hand.

Comment submitted: 4/13/2008 (#5047)

By sum1

Do not use 1% or 2% milk - only whole milk. I tried 1% and it came out horrible.

Comment submitted: 3/21/2008 (#4865)

By Smart Shopper

Recipe Rating (out of 5):

I've tried this recipe using vinegar, when making pancakes and other recipes. Works great. Its also cheaper than buying buttermilk. Thanks for the recipe.

Comment submitted: 3/11/2008 (#4810)

By Eva

Can anyone suggest to me which of the three ingredients (lemon juice, white vinegar, and tartar) immitates buttermilk the best or are they all pretty much equal?? Thanks..

Comment submitted: 12/14/2007 (#4176)

By Jeannebean

I only had fat free Lactaid on hand. I used the recipe with tarter and it didn't do what it was supposed to do in the 15 minutes BUT about 1/2 hour later it was thick and creamy. The wait was worth it.

Comment submitted: 11/27/2007 (#4074)

By nate

Recipe Rating (out of 5):

It works just as good as buttermilk, for buttermilk pancakes!! yum!

Comment submitted: 11/2/2007 (#3897)

By Really Works

Recipe Rating (out of 5):

Worked well in my soda bread.

Comment submitted: 10/11/2007 (#3742)

By Paul Hellrich (Team Breakfast Member)

Can I use anything less than whole milk?

Comment submitted: 10/11/2007 (#3740)

By Great Sub

Recipe Rating (out of 5):

Great recipee. I only use 1/4 cup; have been buying a quart, and discarding the rest due to disuse.

Comment submitted: 7/24/2007 (#3254)

By cafesoy (Team Breakfast Member)

Recipe Rating (out of 5):

Thanks for the homemade Buttermilk recipe, sorry I am being a pain, but how do I get dry Buttermilk or the ones similar SACO cultured Buttermilk blend, could i substitute with the homemade Buttermilk? Or is there any variation or improvisation as to ingredients? Apologies Annie (annie_cambell@hotmail.com). Would be grateful for your reply, thanks.

Comment submitted: 7/15/2007 (#3211)

By Love It

That first comment on drinking milk was crazy! You people are freaken nuts!

Comment submitted: 4/18/2007 (#2193)

By Clown

Recipe Rating (out of 5):

Love it!

Comment submitted: 3/29/2007 (#1982)

By Tomah Harris

I enjoy using milk most the time of the house. I am hoping that you get much people to buy milk. The reason is milk is in the bible; by the grace of god I am using butter milk. I believe that making anythings by milk is helping in all things even though they don't like milk. I love drinking milk non stop. I am asking you can you send me survey I am wiling to be happy to sell it. I know company that needs butter I love butter milk I am willing to make sour cream. I made cheese from milk - I can do it again thank God that I am supporting of drinking milk. I believe that God created all things upon the earth.

Where I live it a store in Staten Island where is need butter milk, I am willing to buy milk to drink non stop. I drink milk with sugar, sugar making desert to make things like that to have to do I once more again I enjoy having milk I will prayed that the company don't go out of business. I am willing to buy more milk what company that I go to. God Bless and have a bless day.

Comment submitted: 3/22/2007 (#1926)

By webmaster (Team Breakfast Member)

Recipe Rating (out of 5):

I was making dinner buscuits and I didn't have an alternative for buttermilk because no one remembered to buy it. THANKS!!

Comment submitted: 2/20/2007 (#1590)

By cookiesdream (Team Breakfast Member)

Recipe Rating (out of 5):

I been having difficulty finding buttermilk. Now, thanks to you i finally can get to experience my baking. Thank you so much.

Comment submitted: 2/13/2007 (#1516)

By klw

Recipe Rating (out of 5):

Thank you, good replacement if you don't have the real thing.

Comment submitted: 1/28/2007 (#1353)

By Mary

Recipe Rating (out of 5):

Thank you, I forgot to buy buttermilk and knew that vinegar would do the trick, but didn't know the proportions.

Comment submitted: 12/24/2006 (#1030)

By enver

Recipe Rating (out of 5):

I the place where I live (Kosovo) you cannot buy buttermilk at all; there is not such a product in the stores here. So, thank you very much for this recipe. Finally, I can make buttermilk myself.
Enver

Comment submitted: 12/8/2006 (#899)

By PepperMint (Team Breakfast Member)

Recipe Rating (out of 5):

Thank you so much for this. I am going to make my own cream cheese and I didn't want to wait until I go to the store, so now I don't have to! And it goes along so well with trying to make homemade versions (without additives and such). Thanks again!

Comment submitted: 11/17/2006 (#743)

By summtag

Recipe Rating (out of 5):

I've been looking for years to make butter milk. Thank you. - Tim

Comment submitted: 11/17/2006 (#739)

By tamara_anna2000

Recipe Rating (out of 5):

Greetings!

Thank you for this recipe! I have a Jesuit background and I love recipes based on staple ingredients. Simply annoying to have all those brand names! This is very nice recipe. I have been searching for a basic cheese recipe. I once had a recipe that one could use unflavored gelatin to concoct a multitude of flavored "cheeses", though, unfortunately, have lost. Perhaps, I will retreive it someday! I would love to find more recipes along the staple line! Thank you!

Tamara.

Comment submitted: 11/8/2006 (#672)

By Jan

1/4 cup of buttermilk added to a quart of milk and set out for 24 hours will make buttermilk. Just plan ahead and use the last of your buttermilk to make more!

Comment submitted: 9/20/2006 (#352)

By mango

I always use this site when I need to get a buttermilk recipe. Thanks for all the alternate choices!

Comment submitted: 8/23/2006 (#197)