Buttermilk and Sour cream are the two ingredients, I have been asking you to add into the various recipes constantly. These are the two important ingredients when it comes to baking.
It serves purposes like replacing eggs, makes the cakes soft and also adds a lot to the richer texture. I am a frequent user of these and I am very well aware of the fact that, it gets difficult to find these in the market. So, here in this post, I am sharing these two basic and quick recipes, for you to take reference from, any time needed.
Because there are no artificial thickeners, your homemade sour cream and the buttermilk may be thinner than commercial brands available. I suggest making a small batch as and when required.
1 cup (240g) heavy cream
2 teaspoon lemon juice (or white vinegar)
¼ cup (60g) milk
In a jar, mix the cream and lemon juice (vinegar) together, then pour in the milk. Screw a lid on tightly and shake well.
Remove the lid and put a clean piece of kitchen paper over the jar and secure it with a rubber band. Make sure to use a breathable cloth (no lids or plastic wrap), as your sour cream will have a more fragrant flavour with exposure to the air.
Leave it on the counter overnight (up to 24 hours) for it to set up. After 24 hours you will notice it gets a little firm and there is some watery part left at the bottom of the jar. Give it a stir and cover it with a jar lid. It is ready to be used in any recipe you wish.
2 tablespoons freshly squeezed lemon juice or white vinegar
1 Cup (224g) milk (full or low fat)
Pour the milk into a jug. Stir in lemon juice or vinegar into the milk. Stir to combine. Let sit for 15 minutes at room temperature until the milk begins to curdle and becomes acidic.
Use in place of buttermilk in the recipe as it calls for. And if you don’t use it straight away store it in the fridge for up to 3 days.