Buttermilk has range. If you bought a bottle to make pancakes, you could end up using the extra for everything from fried chicken to peach sherbet. But what if you don’t have any—and don’t want to go to the store? Or you did go to the store and they’re all out? Today, we’ll break down how to make your own buttermilk substitutes, and share some highly-recommended recipes to put them to good use.
What is buttermilk, anyway?
Traditionally speaking, buttermilk is a liquid by-product of butter-churning. Here’s the gist: You start with cream, churn (or food-process) until it separates, and end up with butter and buttermilk. If you’re making American-style butter—with fresh cream as the starting point—the buttermilk will be equally fresh. If you’re making cultured butter—with crème fraîche as the starting point—the buttermilk will be as tangy as expected, but not quite as thick as what you’d find at the supermarket (more on that in a bit). Because the butter claims most of the fat, old-school buttermilk is also naturally low-fat.
from Food52 https://food52.com/blog/25061-how-to-make-buttermilk
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