A lot of American recipes calls for something called buttermilk.
If you live in America, and probably some other countries as well, you can buy this in the grocery store.
But if you don’t have it at home, or you live somewhere where you just don’t have it (like Norway), you can easily make it yourself.
It’s actually the liquid left over after producing butter from full cream milk by the churning process.
But don’t worry, you can cheat your way to buttermilk without churning!
This is how you make buttermilk.
- Lemon juice
- If the recipe calls for 200 mls of buttermilk, then you add 200 mls of regular milk to a bowl or suitable container.
- Then you simply add a couple of tablespoons of lemon. You can use fresh, but lemon juice from a bottle works as well.
- Let it sit for about five minutes. It will then thicken and become a bit lumpy. That's buttermilk! Then you pour it into the batter or dough. Easy, right?