Ruby'S Buttermilk
A simple, homemade buttermilk starter with a tangy flavor that enhances baked goods and breakfasts, perfect for those seeking a natural probiotic boost.
Ingredients
Instructions
- Stir together 4 cups nonfat dry milk, 1 gallon warm water, and 2 cups buttermilk in a glass gallon jug.
- Let sit out until it clabbers, then stir again.
- Put in refrigerator and use as needed.
Tips & Substitutions
For a quicker clabbering process, you can use slightly warmer water, but be careful not to make it too hot. If you don’t have buttermilk, you can substitute with yogurt or a mixture of milk and vinegar. This buttermilk is perfect for recipes like Choc-No Bake Cookies or Festive Banana And Sweet Potato Casserole, enhancing their flavor and texture.
Serving Suggestions
This buttermilk is versatile and can be used in various dishes, such as pancakes or biscuits. It pairs beautifully with Ma Neeley'S Biscuit Pudding for a delightful breakfast or dessert. You can also use it to make creamy salad dressings or marinades, enhancing the flavors of your dishes.
Storage & Reheating
Store any leftover buttermilk in an airtight container in the refrigerator. It can last up to two weeks. If you notice any separation, simply stir it before use. Do not freeze as the texture may change. Use it in pancakes, muffins, or even dressings for a tangy flavor boost.
Nutrition & Diet Analysis (per serving)
Each serving of Ruby'S Buttermilk contains roughly 202 calories, with 13g protein, 19g carbohydrates, and 8g fat. It is an excellent source of protein (26% of the Daily Value) and calcium (25% of the Daily Value), and a good source of vitamin D and vitamin A. Note that it is relatively high in sodium, at 596mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long does it take for the buttermilk to clabber?
Typically, it takes about 12 to 24 hours for the mixture to clabber at room temperature. The exact time can vary based on the ambient temperature. You’ll know it’s ready when it thickens slightly and has a tangy aroma.
Can I use this buttermilk in baking?
Absolutely! This homemade buttermilk can be used in various baking recipes to add moisture and a slight tang. It's great for pancakes, muffins, and cakes, enhancing the flavor and texture of your baked goods.
What if my buttermilk doesn't thicken?
If your buttermilk doesn’t thicken, it may be due to the temperature being too low or the buttermilk not being fresh enough. Ensure you use good quality ingredients and let it sit in a warm area. If it still doesn’t clabber after 24 hours, consider starting over.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).