Image default
Cooking + Entertaining

Buttermilk: the homemade buttermilk recipe with two preparation variants

Buttermilk: the homemade buttermilk recipe with two preparation variants



For the buttermilk with cream

For the buttermilk with the yogurt

Illinois buttermilkalso known buttermilk either buttermilk, is a dairy by-product derived from the transformation of cream into butter, or rather a kind of “butter milk” obtained from the residues of the fatty part. It’s about a drink with a slightly sour flavor and low caloric intake, widely used in countries of Anglo-Saxon origin also to give sweet and savory preparations a taste and softness.

In Italy it is not very easy to find it, unless you go to ethnic or specialized stores, but it can be prepared at home without any difficulty even by those who are beginners in the kitchen. To do this, you can adopt two different methods, both proposed here: the first consists of mounting the panna with electric mixers until it turns into butter, to separate the fat component from the liquid (the buttermilk, in fact). The second, even simpler, consists of mixing the milk in a bowl with the yoghurt and then add lemon juice to everything, letting the mixture stand for at least a quarter of an hour.

Once ready, you can use buttermilk instead of latte cow to make soft pancakes or the famous red velvet cake or you can use it to marinate the chicken, so that it is tender and juicy, before baking or frying it according to the traditional American recipe.

For best results, we suggest whipping the cream very cold and, to avoid waste, transfer the butter obtained in the fridge to an airtight container: it will keep for at least a week.

Find out how to prepare buttermilk by following the step-by-step procedure and tips. If you liked this recipe, also try the buttermilk cake or try sour cream.

How to make buttermilk

Prepare the buttermilk from the cream: pour the very cold cream from the fridge into a tall and narrow container 1.

Beat with electric beaters at maximum speed 2.

Continue beating until the cream takes a crushed consistency. 3.

When butter rises to the surface 4separating from the liquid part, stop working the mixture: it will take about 15 minutes.

Transfer everything to a fine mesh strainer. 5.

Crush the butter obtained with the back of a spoon. 6to remove excess fluid.

Collect the whey in a bowl. 7 and keep aside.

Prepare the butter with the yogurt, mixing the latter in a bowl with the milk 8.

Add the filtered lemon juice 9.

Mix with a spoon 10 and let the buttermilk rest at room temperature for at least 15 minutes.

Once the time has elapsed, transfer the butter prepared with the yogurt and the butter obtained from the processing of the cream, respectively, into a jug and an airtight jar. elevenand use it at will as an ingredient in more than sweet and savory recipes.


Buttermilk is stored in the fridge, in an airtight container, for 1-2 days Maximum.

New posts