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Lemon Milk (not what you think)
Don’t freak out on me. This is not a recipe, just a quick tip.
Know how you can create buttermilk by adding a splash of vinegar to a cup of milk? I’ve tried it on several occasions—mainly when I ran out of buttermilk and the stores were closed—but somehow I was never too happy with the result. Vinegar just doesn’t have a very pleasant smell to me plus I didn’t like the after-taste.
Then someone gave me the tip to use lemon juice in stead. Eureka! It tastes so much better and it even seems to give my baking a little extra flavor kick! Use 1 tbsp fresh lemon juice on 1 cup of milk, stir and let it sit for 10 to 15 minutes. Voila, faux buttermilk.
Don’t you just love how the simplest things can make your kitchen life so much easier?
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Great tip, Kay! I never seem to have buttermilk in the fridge when I need it. I’ve used this tip before and you’re so right…the lemon gives a much better taste than vinegar.
@Lana:
Same here. Stores are closed on Sunday and that is the one day I usually decide to bake or cook. This works like a charm!
I also use a splash of lemon juice in heavy cream to make creme fraiche – works in about 2 days on the counter. And it might surprise you, but one of the tastiest ice cream recipes I’ve ever made was a lemon ice cream that I learned in France at a cooking school. Hmmm…I might have to make that today and post it!
@Michele:
Yes, do share! I’m addicted to anything lemon (or lime:)
I really need to get an ice maker before summer starts.
Kay, I thought you were going to do a variation of the U-Boat Special Cocktail from Das Boot! The men all had to do a lemon a day to prevent scurvy, and the little Second Watch Officer’s way of coping was to mix the lemon juice with sugar, and stir in some condensed milk. It curdled, of course, and looked gross, which was good, and even better, always made the Old Man wince.
I was wondering where you were headed with this. My first thought was “isn’t that going to curdle?” I’m pretty sure I’ve seen some recipes for ricotta that involve just whole milk and lemon juice if you want to take it a step further.
I usually use vinegar but since I have a lemon tree in my backyard I’m going to have to switch. My only concern is that they aren’t acidic enough because they’re meyer lemons.
I’m glad I continued to read the explanation because the picture made me gag. I’ll try to remember this. Thanks. :o)
I bought a container of powdered buttermilk, but I really like this idea better! Will have to try it!
I have heard about using self made buttermilk but have never trusted it enough to try. If it has your seal of approval thats good enough for me!
great usful tip and coming from you I’ll try it……………thanks
@Stephanie:
I wouldn’t drink a full glass of it, but it works great whenever I’m baking something that requires buttermilk!
a great tip! thanks so much!
Hallo Kay,
een vraagje; is buttermilk hetzelfde als karnemelk?
Groetjes,
Selma
@Selma:
Klopt helemaal!
Can’t believe I’ve only just found your blog. Thank you for the tip, we can’t find buttermilk in Bali, so this one will definitely come in handy. Love love love your work. :)
I use greek yogurt mixed with milk when I don’t have buttermilk. I actually prefer it in baking to the lemon/milk mixture.
@Meredith:
Neverf tried it! But the odds of me having milk and a lemon in the fridge are much higher than having Greek yogurt :)
This is the only way I’ve ever soured milk for baking. Vinegar I agree would make a weird taste. Lemon and Greek yogurt sounds good. I don’t think I’ve ever had creme fraiche. Or clotted cream. Poor little american me.