Tuesday, April 1, 2014

DIY Perpetual Buttermilk

Have you EVER heard of such a thing?

Leave it to my buddy Loy at Grandma Loy's Kitchen to share this recipe that makes more and more buttermilk.  It freezes great so you'll always have it on hand!

Loy is wonderful about DIY recipes...sharing cookie and cake mixes from scratch, and interesting ideas to use an ingredient in ways I've never thought of before.   I always feel I'm learning new ideas and thank her for 'stretching' me. 

You simply combine buttermilk with milk and 1/8 tsp. Kosher salt and let it stand on the counter for 24 hours. 

YES...it's really that simple! The results are thick & creamy too!

I like to freeze it in ziploc bags in 1/2 cup increments. I can always remove 2 or more if needed for a recipe. 

Any milk can be used to make this: whole, lowfat or skim. 


                                   To make 1 cup of buttermilk:

1/4 c. commercial buttermilk 
(or buttermilk from a previous batch)
1 c. milk
1/8 tsp. Kosher salt

Combine ingredients in a clean jar, shake well.  Let stand on counter at room temperature for 24 hours.  Store in refrigerator.  Save enough buttermilk to make the next batch.

Linked to Totally Talented Tuesday
Tips & Tricks

If you like making Do-It-Yourself recipes, maybe you'd like this
3-ingredient Simple Vanilla Creamer

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