- Tom P Sep 1, 2012 10:42 AM
has anyone made Homemade buttermilk, adding lemon juice or vinegar to milk? Just wondered if it actually worked.
Yes, it works fine...but it's not really buttermilk -- buttermilk is what's left after you've made butter from whole milk.
It can sometimes work better than buttermilk -- I use lemon juice to sour the milk when I make "buttermilk" pancakes -- it gives them a lovely light lemon flavor.
Adding lemon juice or vinegar absolutely works to "sour" milk (i.e., make it acidic) for baking, though I wouldn't use it for other applications as a buttermilk stand-in (salad dressing, marinating, etc.).
Of course, it's not really making buttermilk - just a reasonable stand-in. Thinned yogurt works fine, too. What you generally buy in North America is actually a cultured milk product, not the byproduct of butter making.
I've made cultured buttermilk before. I rarely use the lemon juice method as I usually have buttermilk in the fridge.