Daily: How to Make Buttermilk From Regular Milk

Buttermilk is a dairy product that traditionally results from churning butter. It’s the liquid left behind after butter is churned from cream. It has a slightly sour taste due to the presence of lactic acid bacteria, which ferment the sugars in the milk.

Ingredients:

• Milk: You’ll need one cup of regular milk – whole or 2% is ideal, but you can also use skim or non-dairy milk if that’s what you have on hand.
• Acidic Agent: The most common options are either one tablespoon of white vinegar or lemon juice. This will curdle the milk, replicating the tangy flavor of traditional buttermilk.

In Salad Dressings:

The tangy flavor profile of buttermilk makes it ideal for creamy salad dressings. It pairs especially well with:

• • Crispy Greens: Buttermilk dressings are a great complement to crunchy lettuce like romaine, iceberg, or arugula.
  • Vegetable Sticks: A thick buttermilk ranch dressing is a classic choice for dipping carrots, celery, cucumbers, or bell peppers.

• Potato or Pasta Salad: Use buttermilk in dressings to add a creamy tang to potato salads or cold pasta salads.