After Seeing How Easy It Is To Make At Home, I’ll Never Buy It From The Supermarket Again

Updated April 25, 2017

When it comes to baking, buttermilk is a must have. However, most recipes only call for a small amount, which means you wind up having to purchase more buttermilk than you can realistically use before it turns bad.

So, what is a budget conscious home cook to do? Well, the folks at Tiphero have just covered your butt on this one. You are going to love their buttermilk hack when you watch this video:

Whether you wake up on a Saturday morning with a hankering for pancakes, or you have just been invited to a chili potluck and tasked with bringing the cornbread, chances are, the next time you need buttermilk, you will not have any just lying around. Which, of course, means a trip to the grocery store to buy double what you need. Which, of course, means you will wind up with a half-used container of buttermilk that went bad before the next chance to use it.

Well, not anymore! We just discovered a clever trick to making your own “buttermilk” using nothing more than regular milk and lemon juice.

Basically, you just mix the lemon juice and milk together and then let stand for about five minutes before using it in your recipe. The actual proportions are about one tablespoon of lemon juice per cup of milk needed for a recipe.

Simple, right?

So, just how does this trick work? Well, the whole reason to use buttermilk is to infuse your dish with a hint of acidity, and that is precisely what the lemon juice adds to the mix. In real buttermilk, the acidity is provided by the lactic acid naturally present.

Now that you know how to make your very own buttermilk substitute, here is a recipe that you are going to love making: Buttermilk cornbread.

To make this all weather recipe you will need one cup of yellow corn meal, one tablespoon of all purpose flour, two tablespoons of olive oil, one egg, one cup of your homemade “buttermilk,” one and a half teaspoons of baking powder, a quarter teaspoon of baking soda, and a quarter teaspoon of salt.

Start by preheating your oven to four hundred and fifty degrees. Then heat the oil in a skillet or muffin pan for five minutes. Combine the cornmeal, all-purpose flour, baking powder, baking soda, and salt in a bowl. Add the buttermilk and egg to the mixture and mix until just moistened. It should still have a rough consistency. Next, pour the mix into the hot skillet or muffin pan and bake for about twenty minutes. Use the “toothpick” test to determine if they are done. They should be golden. Finally, remove from the oven and let cool for five minutes before serving.

This cornbread goes great with chili, stews, cajun red beans and rice, gumbo, and more. And your family and friends are going to love your “buttermilk” cornbread. They just need to know you did not really use buttermilk, right?

What is your favorite recipe that calls for buttermilk? Please share it with us here.