Buttermilk is the acidic liquid left over from the production of butter. Buttermilk contains milk fat and is thicker than milk, but not as thick as cream. The production of buttermilk is similar to that of yoghurt.

 

Lactobacillus is added to the whole milk and left to ferment for 12 to 14 hours at low temperatures. Salt or butter flakes can be added to the finished product for flavour and consistency. There is a simplified form of buttermilk, a kind of buttermilk substitute, which you can easily make yourself at home.

 

Pour fresh whole milk (about 250ml) into a container. Add a tablespoon of clear vinegar or lemon juice and leave the mixture to rest for five minutes. Then mix well and process with the desired recipe.

As an alternative to vinegar or lemon juice, you can use 1 3/4 tablespoons of cream of tartar or 500ml of natural yoghurt per 250ml of milk.