Homemade Buttermilk Syrup Recipe - I Heart Naptime (2024)

FAQs

Homemade Buttermilk Syrup Recipe - I Heart Naptime? ›

1 cup water + 4 tablespoons buttermilk powder

I used the Saco brand of cultured buttermilk powder that I found at my grocery store and followed the substitution directions listed on the packaging.

1 cup water + 4 tablespoons buttermilk powder

I used the Saco brand of cultured buttermilk powder that I found at my grocery store and followed the substitution directions listed on the packaging.

You can make homemade buttermilk with 1 cup of milk and 1 Tablespoon apple cider vinegar. Simply stir the two ingredients together and let them sit for 5 minutes. The milk will react with the acidity of the vinegar and curdle slightly, creating the same, tangy, creaminess of store bought buttermilk!

For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes. You can scale the recipe up or down depending on how much you need.

You can store this syrup for up to two weeks in the refrigerator. Due to the buttermilk and and the butter in the recipe, it would not be safe to store it at room temperature for any length of time. We highly recommend storing it in a mason jar with an air tight lid.

Dried buttermilk yields results nearly identical to liquid, with just two small differences: Baked goods made with dried buttermilk are slightly lighter in color than those made with liquid cultured buttermilk, and their flavor is a bit richer — more creamy-buttery than tangy.

buttermilk powder. Directions: add approximately a 1/8 cup (25 g) of buttermilk powder to 1 cup (250 ml) of water. mix well and use as you would fresh buttermilk.

This quick and easy buttermilk substitute is incredibly simple, and my hope is that you have what you need at home already. Here's what you need: Lemon juice OR vinegar. Fresh or bottled lemon juice OR distilled white vinegar will work equally well.

There are several ways to turn whole milk or plain yogurt into a buttermilk substitute but my favorite two methods use lemon juice/white distilled vinegar or cream of tartar. Now, remember these are only great substitutes when you're in a pinch.

The simplest way to substitute buttermilk is to pour 1 Tbs. of vinegar into a 1 cup measurer and then fill the rest of the measuring cup with milk. Then gently stir the mixture and let it sit for about 5 minutes. If you don't have vinegar, lemon juice and cream of tarter also work as great buttermilk substitutions.

What is the difference between store bought buttermilk and homemade buttermilk? ›

Store-bought buttermilk is thicker, tangier, and more acidic than traditional or homemade buttermilk. If you're preparing a recipe that calls for buttermilk, it's best to stick with store-bought, especially in baked goods that depend on precise leavening.

The basic ratio is 1 tablespoon vinegar to 1 cup milk; see post for alternate yields.

To make 1 cup (240 mL) of buttermilk substitute, add 1 tablespoon (15 mL) of lemon juice to a liquid measuring cup. Then, add milk to the 1-cup line (240 mL) and stir. You can either use fresh-squeezed lemon juice or bottled lemon juice.

Yes, because Butter Country Syrups contains dairy ingredients it will have to be refrigerated after opening. They have a shelf life of two years (before and after opening) but our guess is that you won't make it past two months.

Separation in buttermilk syrup can happen when the ingredients are at different temperatures or because it wasn't mixed enough. The syrup might split into layers with fat (from the butter) floating on top and a sugary base below.

Reconstitute the Powder: To use powdered buttermilk in baking, you need to reconstitute it with water. Typically, you'll mix 1 part powdered buttermilk with 4 parts water. For example, if a recipe calls for 1 cup of buttermilk, you can use 1/4 cup of powdered buttermilk and 1 cup of water.

You simply mix a tablespoon of buttermilk powder into a cup of water, and use it as you would the liquid kind.

The Saco Pantry powder is easy to find in most grocery stores in the baking aisle. To use it as a replacement for liquid buttermilk, you mix a few tablespoons into a cup of water (most brands call for 4 tablespoons to 1 cup, but this varies slightly).

To reconstitute buttermilk powder back into buttermilk, combine one part buttermilk powder to four parts water. For example ¼ cup buttermilk powder to 1 cup water. My absolute favorite way to use it is in a DIY Ranch Dressing Mix.