• Churn cream into butter. What's left over when you strain the lumps of butter out is buttermilk.
  • Real buttermilk is simply the liquid that is left over once cream turns into butter. Churn or whip whole heavy cream long enough and the solids will gather together and the liquid will remain. Pour that off and you have buttermilk. However the stuff they sell in the stores isn't real buttermilk anymore. It's a cultured crated product. You can approximate it by doing these things: For each 1 cup buttermilk called for in a recipe, use 1 cup plain yogurt or sour cream; OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup; OR 1 cup milk plus 1 3/4 tablespoons cream of tartar; OR 1/4 cup buttermilk powder and 1 cup water.
  • Also Try this blog on <a href="">How to make buttermilk.</a>

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