Homemade Buttermilk Syrup Recipe - I Heart Naptime (2024)

FAQs

How can I make my own buttermilk? ›

For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes. You can scale the recipe up or down depending on how much you need.

How Long Will Buttermilk Syrup Last? Store it in a jar or airtight container, and place in the fridge. Buttermilk syrup will stay good, for about 1-2 weeks in the fridge. Reheat buttermilk syrup in the microwave or on the stove top.

Fresh or bottled lemon juice OR distilled white vinegar will work equally well. Whichever you choose, this ingredient is the acid that will change your milk into buttermilk.

Buttermilk is typically thick and creamy, this recipe can be made with milk, heavy cream, or half and half depending on how thick you'd like your buttermilk to be. All will work well in many recipes no matter what type of milk you choose to use.

Cultured buttermilk is produced from low-fat or skimmed milk and has a stable shelf-life of about 4 weeks. It is fermented with a DL culture and the fermentation takes place at approximately 22 °C for about 20 h. This temperature is well below the optimum temperature of 30 °C for both lactococci and leuconostocs.

You can use any kind of milk, but if your recipe calls for a certain type of buttermilk — such as low fat — it may be best to use a similar type of milk to make a substitute. To make 1 cup (240 mL) of buttermilk substitute, add 1 tablespoon (15 mL) of vinegar to a liquid measuring cup.

This is the same reason why honey never expires; bacteria have a hard time growing in these high-sugar, low-moisture environments. But one difference between honey and syrup is that syrup can get moldy after the container's been opened. This is because it has been exposed to mold spores in the air.

Unflavored syrup can be made in advance and stored in an airtight container in the fridge for up to a month. However, flavored syrups (especially fruit-flavored) should be used within 2 weeks of when they're made. I usually keep mine in a mason jar but any airtight container with a good lid will work great.

Separation in buttermilk syrup can happen when the ingredients are at different temperatures or because it wasn't mixed enough. The syrup might split into layers with fat (from the butter) floating on top and a sugary base below.

The soda has another important role in recipes with buttermilk. It neutralizes the sour taste of the milk. Thus I proportion my soda to neutralize the buttermilk (1/4 tsp. soda per cup of milk.)

Can I use sour cream instead of buttermilk? ›

Yes, you can substitute sour cream! Thin it with milk or water to get the right consistency. For each cup of buttermilk needed, use 3/4 cup sour cream and 1/4 cup liquid. Editor's Tip: Sour cream has a higher fat content, so this will result in richer-tasting foods.

Can you use any type of milk when you make your own buttermilk? Yes! Technically you can use any type, but we recommend skipping the skim milk. For the best results, use anything from 2% to half-and-half.

Homemade Buttermilk Is Actually “Soured Milk”

Unfortunately, given the limited quantity of vinegar that you can add without negatively affecting flavor, the milk can only get so thick.

Combine the heavy cream, buttermilk and powdered sugar in a large bowl and beat with an electric mixer on low until firm peaks form. Cover and refrigerate until ready to use.

Store-bought buttermilk is thicker, tangier, and more acidic than traditional or homemade buttermilk. If you're preparing a recipe that calls for buttermilk, it's best to stick with store-bought, especially in baked goods that depend on precise leavening.

Plain Yogurt + Water

Whisk a bit of milk or water into plain unsweetened yogurt until you get a buttermilk-like consistency. The proportion will depend on the thickness of your yogurt, but generally, you'll use about ¼ cup water plus ¾ cup yogurt to equal 1 cup of buttermilk.

Homemade Buttermilk Is Actually “Soured Milk”

Unfortunately, given the limited quantity of vinegar that you can add without negatively affecting flavor, the milk can only get so thick. Homemade sour milk is indeed much thinner than commercial buttermilk and tends to have a vinegary taste.