Homemade Buttermilk Syrup Recipe - I Heart Naptime (2024)

FAQs

How can I make my own buttermilk? ›

For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes. You can scale the recipe up or down depending on how much you need.

1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup.

How Long Will Buttermilk Syrup Last? Store it in a jar or airtight container, and place in the fridge. Buttermilk syrup will stay good, for about 1-2 weeks in the fridge. Reheat buttermilk syrup in the microwave or on the stove top.

You can make homemade buttermilk with 1 cup of milk and 1 Tablespoon apple cider vinegar. Simply stir the two ingredients together and let them sit for 5 minutes. The milk will react with the acidity of the vinegar and curdle slightly, creating the same, tangy, creaminess of store bought buttermilk!

Store bought buttermilk is a slightly sour milk that comes from a combination of milk and lactic acid. It is thicker than plain milk, with a subtle tang. In recipes that call for buttermilk, it is not recommended to replace buttermilk with plain milk, because the absence of acid will not produce the same end result.

The old answer is that buttermilk was the thin, non-fat but rich-tasting liquid left in a churn after making butter, full of healthful, delicious cultures that develop naturally when cream is left at room temperature for a few hours to improve the flavor of the butter.

Baking with buttermilk

Quick breads and pancakes get a real lift from buttermilk. Not only does it deepen the flavor of your bake, but the acid in the buttermilk works with leaveners like baking soda to give it a fluffier interior crumb and more rise. However, it does not react the same way with baking powder.

Yes, you can substitute sour cream! Thin it with milk or water to get the right consistency. For each cup of buttermilk needed, use 3/4 cup sour cream and 1/4 cup liquid. Editor's Tip: Sour cream has a higher fat content, so this will result in richer-tasting foods.

Yes, you can swap them in a recipe, but it's not as simple as switching buttermilk for heavy cream/heavy cream for buttermilk. For example, if you're replacing buttermilk with heavy cream you'll probably need to switch out your baking soda for baking powder.

This is the same reason why honey never expires; bacteria have a hard time growing in these high-sugar, low-moisture environments. But one difference between honey and syrup is that syrup can get moldy after the container's been opened. This is because it has been exposed to mold spores in the air.

Why does my buttermilk syrup separate? ›

Separation in buttermilk syrup can happen when the ingredients are at different temperatures or because it wasn't mixed enough. The syrup might split into layers with fat (from the butter) floating on top and a sugary base below.

As with any other food item, if not stored properly, the simple syrup will spoil eventually due to bacteria growth or mold. However, if stored correctly in an airtight container in a cool dry place away from direct sunlight, your homemade or store-bought simple syrup should last for several months without any issues.

1 cup buttermilk = 1 cup of milk + 1 tablespoon lemon juice or white vinegar.

You can substitute buttermilk for regular milk in just about any baking recipe, cup for cup - but some experts advise making sure the recipe includes at least ½ teaspoon baking soda per cup of buttermilk. If the recipe calls for only baking powder, replace enough of the powder with baking soda to meet this requirement.

Buttermilk is rich in proteins, vitamins and several minerals but low in calories and fats. Drinking buttermilk keeps us hydrated and energetic. It also makes us feel full, thus reducing the unnecessary consumption of junk food. It is an ideal drink for people who want to lose weight.

Bonus: making your own buttermilk is generally cheaper than buying buttermilk at the store. Also, you can make as much buttermilk as you need for your recipe.

How to substitute buttermilk with yogurt? Yogurt works best when substituted for buttermilk in a 1-to-1 ratio. That is, if a recipe calls for 1 cup buttermilk, you can simply replace it with 1 cup of plain yogurt. Just make sure you're using a liquid measuring cup.