Some people are under the misconception that buttermilk is high on butter and whole milk. In fact, there is no butter in buttermilk, and it is lower in fat than sweet milk. Homemade buttermilk is mildly sour and some residual liquid remains after butter is churned. The flavor of buttermilk resembles to yogurt and some prefer it well chilled. It is slightly thicker in texture than regular milk but not as heavy as cream. It takes 1 gallon of milk to yield 1/2 pint of true buttermilk. Commercial buttermilk is made by adding a bacteria culture to pasteurized whole milk, skim milk or non-fat milk and then left to ferment for up to 14 hours at a low temperature.
Homemade Buttermilk
1 cup regular milk
1 tablespoon white vinegar or lemon juice
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.
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