I don´t know if you have ever stumbled upon a recipe that asked for “buttermilk”. Mi sister and I have, a lot of times. And I don´t know in the rest of the countries but here in Mexico it´s not easy to find, and there is no other similar product.
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as the traditional one.
Since we didn´t have buttermilk, my sister and I used to use milk as a substitute. But once we used this buttermilk recipe we noticed that it did better our cake´s consistency. Why? Only for the more than important reason that baking powder (and rising powders in general) work better in an acid enviroment, so if you use buttermilk in your recipes you will get fluffier and spongier cakes, meaning that, buttermilk, being acid, will maximize all rising powders.
Now, there are lots of homemade buttermilk recipes out there, but trust me, we have done a lot of research and tried lots of things, and this is what has worked best.
- 1 C whole milk, at room temperature
- The juice of two limes
- In a bowl, pour the milk and the lemon juice. Let it rest for 10 min. until the mixture thickens.
- And that´s it, you can use this buttermilk for any recipe that calls for it.