I use a lot of buttermilk!
While I don’t drink it, it’s my favorite milk for all baked products. I use it for pancakes, waffles, muffins, scones, cakes, etc. I also use it in my Buttery, Caramel-ly Pancake Sauce and my Homemade Hamburger (or Hot Dog) Buns.
If I were to buy buttermilk from the store and use it in my recipes, as is, it would not be a very frugal option for my family. However, I have found a buttermilk hack!
I was inspired by Laura at Heavenly Homemakers. She makes her own buttermilk using raw milk and a starter culture. You can read how she does it by clicking here. She will also show you how to make keifer and sour cream.
As a side note, her blog has been such an inspiration to me. She has encouraged me in my faith, homeschooling, and cooking healthier from scratch journeys. I hope that you will visit her blog and be encouraged, as well. In fact, she is probably part of the inspiration behind me becoming a blogger as hers is one of the very first I followed. She may also be part of the reason I waited so long to start blogging. How could I compete with such talent? It wasn’t until I realized I needed to be obedient to God and just go for it! Only later, did I realize that this wonderful blogging community isn’t at all about competition, but about supporting one another.
Anyway, I digress. Let’s get back to making buttermilk, shall we?
A note on milk – when we first had to cut our grocery budget, one of the things my husband and I decided was that it was time to switch to powdered milk. Thankfully, we were able to find a source that rivals your average, store bought milk that tastes about as good as the box it comes in. We purchase a low-heat treated, hormone-free, high(er) quality milk from Azure Standard. (I am, in no way, affiliated with Azure or the company that produces this buttermilk. I just believe in the product and wanted to share it with you.)
You can, of course, use your preferred milk to stretch your buttermilk. I just wanted to give you our frugal option.
*Disclosure: This post includes affiliate links. You are not obligated to make any purchases, but when you do through one of my links or the Amazon search box to the right, I will make a small percentage on the sale. Thank you for supporting my site.
I purchase a container of buttermilk from a local store. When I get home, I evenly distribute the buttermilk between 4 – 6 glass quart jars. I fill the rest of the jars with milk, cover with these handy lids, and allow them to sit at room temperature for 24 hours.
Your milk will not rot and you will not get sick letting it sit out. This was my concern, at first, but many of the foods we eat have been aged with no risk to our health. Laura discusses this a little in her post. You can also find many sources on the internet if you’d like more information on this subject.
You will know your buttermilk is ready when it is nice and thick. At this point, refrigerate it and use like you would use store bought buttermilk.
When I get down to my last batch of buttermilk, I can then use that jar to multiply my buttermilk again. I usually do this once or twice or until it no longer smells nice and fresh. At that point, I purchase another container of buttermilk and start again.
What do you think? Do you bake with buttermilk? Have you ever tried stretching your own with my method or with a starter culture like Laura uses?Print This Post