Buttermilk recipe (homemade fermented milk)
An ancestral recipe, fermented milk , buttermilk or buttermilk is known throughout the world and each dairy region has its own recipe. Buttermilk is the name given to it in the Anglo-Saxon world. In India we speak of lassi , in the Mediterranean of leben ...
With this tip you will be able to cook this essential product in baking or cooking without spending unnecessarily.
The choice of milk
To make your fermented curdled milk you need good quality raw, pasteurized or sterilized, whole, semi-skimmed or skimmed milk. You choose ! However, choose organic milk if possible. Cow's milk seems obvious but you can prepare a fermented milk from goat's or sheep's milk. The second ingredient, your choice of vinegar or lemon juice . It is this acid base which will accelerate lactic fermentation.
The ideal ingredient for lactose intolerant people
These two ingredients should be at room temperature . Ultimately, this fermented milk will be used in many recipes and will also be suitable for those who are lactose intolerant. Fermented milk can also be drunk raw for 3 days from its manufacture and will thus provide the benefits of its lactic ferments.
Even in drink
As a drink, it can accompany pretty Breton pancakes but also certain spicy dishes and can also be flavored but after fermentation.
If you have an organic store nearby, you will easily find lactic ferments to make variations of fermented milk such as kefir, originating from the Caucasus. Unlike the fermented milk that we offer, kefir is slightly sparkling.
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Ingredients
- 250ml of milk
- 1 tablespoon of lemon or vinegar
Preparation
- It is important to carefully wash your utensils, your hands and the pitcher or bottle that you choose only in glass. Cut down on metal or plastic which could impart an undesirable flavor.
- Pour in the milk and add the tablespoon of lemon or vinegar. Mix. Let the milk sit for 15 minutes. Mix again. You should obtain a curd-forming material. This is ready. Only keep your fermented milk for three days maximum.
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