How to Make Butter Milk

Buttermilk has been known as a delicacy for centuries. Initially, buttermilk was the liquid remaining in the churn after making cream into butter. It may also be used in reference to a number of several fermented milk drinks. These are popular in warmer climates because fresh milk would sour in that area quickly.

Buttermilk is tart due to acid being present in the milk. This is caused bybutter 1 lactic acid which comes from fermenting lactose, which is the primary sugar in milk. When lactic acid is produced, the pH of the milk lowers, precipitating, causing curdling or clabbering in the milk. For this reason, buttermilk is thicker than regular milk.

Making buttermilk is a simple process. Essentially, it involves “souring” milk with acidic products. Follows is the steps to doing so”

Step 1 – Purchase the ingredients at your local grocery store. Buttermilk can easily be made from whole milk along with using cream of tartar or lemon juice. Again, all of these can be found at the local supermarket or convenience store.

Step 2 – For every cup added of whole milk, then you must add one tablespoon of cream of tartar. Or, if using lemon juice, then you’ll need about the same amounts.

Step 3 – The next step is to stir and then allow the solution to stand at room temperature for at least 15 minutes.

Step 4 – Then, you must repeat the stirring after 15 minutes noticing when the milk has begun curdling significantly.

Step 5 – Now the buttermilk is ready to serve.

Step 6 – Lastly, the buttermilk must be refrigerated. Usually, it will keep for several weeks. For sure, it should be fine until at least to the date originally labeled on the whole milk container.