How do I make buttermilk?

If you are looking for a substitute or for instructions on how to prepare the increasingly requested and used buttermilk, you have come to the right place. We reveal how easy it is to prepare buttermilk.

But, before the preparation itself, let''s clarify something. Buttermilk is not ''fattier milk'' or ''buttermilk''. Buttermilk does not actually contain butter and cannot be made from butter and milk and, in fact, does not even have a thick, creamy, buttery consistency. Buttermilk is called buttermilk because it is produced by blowing. It is a tangy, slightly acidic liquid, slightly thicker than ordinary milk. It is recommended in baking instead of using normal milk, as it adds a wonderful flavour and succulence to desserts and provides extra leavening.

Buttermilk can usually be bought in better-stocked shops. However, we are sure that there is no household that keeps buttermilk in the fridge ''just in case'' or for ''Sunday baking''.

Buttermilk can be made with three ingredients that we almost certainly always have at home.

1. Buttermilk with milk and apple cider vinegar

Homemade buttermilk can be made with 240 ml of milk and 1 tablespoon of apple cider vinegar. Simply mix the two ingredients and leave to stand for 5 minutes. The milk will react with the acidity of the vinegar and curdle slightly, creating the same tangy, creamy texture of buttermilk! You can adjust the recipe to the quantity you need in your chosen recipe. We have calculated some of the most common quantities for you:

• 60 ml buttermilk: 60 ml milk + 3/4 teaspoon apple cider vinegar
• 80 ml buttermilk: 80 ml milk + 1 teaspoon apple cider vinegar
• 120 ml buttermilk: 120 ml milk + 1,5 teaspoons apple cider vinegar
• 240 ml buttermilk: 240 ml milk + 1 large tablespoon apple cider vinegar

2. Buttermilk with milk and lemon juice

Lemon behaves exactly the same as apple cider vinegar. So, the acidity of the lemon juice will react with the milk to create the perfect substitute for buttermilk with a mild lemon flavour. This combination is recommended for lemon cakes, pancakes or desserts that want to be enriched with lemon flavour.

The combination of milk and lemon juice is exactly the same as that of milk and apple cider vinegar.

BAM tip: If you use freshly squeezed lemon juice, remember to strain out any pits.

3. Buttermilk with milk and cream of tartar

No lemons or apple cider vinegar at home. Don''t panic! You can also make buttermilk with milk and cream of tartar powder. Simply mix 1 and three-quarters teaspoons of cream of tartar with 240 ml of milk and leave to rest for 5 minutes.

• 60 ml buttermilk: 60 ml milk + 1/4 teaspoon of cream of tartar
• 80 ml buttermilk: 80 ml milk + one half teaspoon of cream of tartar
• 120 ml buttermilk: 120 ml milk + 1 teaspoon of cream of tartar

So, absolutely easy. But there is one rule to remember! You must not use all three ingredients at the same time to make homemade buttermilk. Only one of them should be combined with milk, and it''s up to you which one you choose. Or our stock of foodstuffs in the pantry. :)

You can make a luscious chocolate cake with homemade buttermilk. Recipe waiting here.