- 250ml fresh milk
- 1-2 tbsp lemon juice
Resources/Equipment You Will Need
- Measure your milk (250ml fresh milk) and have your lemon ready.
- Cut your lemon in half and squeeze out the juice using your juicer or your hands if you don’t have one!
- Pour 2 tbsp of the freshly squeezed lemon juice into the milk.
- Allow this to stand for 5 min after which give a quick stir and that’s it! Your buttermilk is ready.
Pictorial Detailed Instructions
Alternatively, you could use 1 tbsp vinegar in place of the lemon juice and allow it stand for just about the same time. You may then use it for what you wish or refrigerate it for not more than 24hrs then discard as it may not still be good to be used. As I’ve already mentioned, I use buttermilk quite a bit in my cooking and baking. Here are a few examples you can try out=> Tandoori Chicken Zimbabwean Style, Red Velvet Cake and Buttermilk Strawberry Cake among others. Give them a go, you’ll love them!