Homemade Traditional Buttermilk Low Carb Probiotic Rich Food

BUTTERMILK SUBSTITUTE

Steps:

• Pour the tablespoon of vinegar into a 1 cup measurer.
• Fill the rest of the 1 cup measurer with milk.
• Gently stir and let the mixture sit for about 5 minutes. This will allow the milk to slightly curdle, giving it a buttermilk-like texture and taste.

HOMEMADE TRADITIONAL BUTTERMILK (LOW CARB, PROBIOTIC RICH)

Steps:

• Pour cream into the blender or food processor. Secure the lid firmly.
• Turn on low and let the cream churn for 5-10 minutes. If your cream is very fresh and cold, it will take longer to whip into butter.
• Once you can see the separation of butter from buttermilk is complete, turn off the blender and carefully pour the buttermilk into a bowl. If you use a fine mesh cheesecloth, you will separate out all the small bits of butter as well.
• If you want cultured buttermilk and you used raw cream, leave the strained buttermilk on the counter in a sealed mason jar for 1-2 days. It will naturally ferment into cultured buttermilk.
• If you used pasteurized cream, add buttermilk starter and use as directed.
• You will end up with about 1 cup of butter and 1 cup of buttermilk.

HOMEMADE BUTTERMILK

Steps:

• Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
• Use as needed in a recipe, or cover and refrigerate until needed.

HOMEMADE BUTTERMILK

Steps:

• Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won't thicken as much as traditional buttermilk, but it's a great substitute when making scones, soda bread or pancakes. Don't worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.