Home-made Drinking Buttermilk is a traditional British recipe for a classic way of preparing buttermilk by blending milk with an acid solution. The full recipe is presented here and I hope you enjoy this classic British version of: Home-made Drinking Buttermilk.
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I grew up drinking buttermilk regularly, but it's no longer readily available for me locally so I've been looking for an easy and tasty recipe to make buttermilk at home... and here it is, made from milk with the addition of a little lemon juice or white vinegar. It's tasty to drink chilled and it can be used for baking in any recipe that calls for buttermilk as an ingredient. I also use it regularly to prepare Highveld Lamb Curry. Whole milk gives the best result with the best level of creaminess and mouth feel, but semi-skimmed milk will work as well.
Ingredients:
1l (4 cups) whole or semi-skim milk
4 tbsp lemon juice or white vinegar
Method:
Pour the milk into a jug. Add in the lemon juice or vinegar and give everything a quick stir for a few seconds to evenly distribute the acid.
Leave the milk on your worktop for 5 to 10 minutes. The acid will slowly reacts with the milk, thickening it.
You can use straight away for baking or cooking.
However, if you want to drink it, return the milk to the refrigerator and allow to chill.
Once you prepare it, keep it in a sealed container in the refrigerator and use it within 1 to 2 days. After that, the sourness gets a little too strong (but after living in South Africa and drinking amasi, my tolerance for sour buttermilk has increased fairly darmatically, so it's normally good to me for up to four days).
