AllRecipes: How To Make Buttermilk From Heavy Cream
Sure, here is how to make buttermilk from heavy cream:
Buttermilk From Heavy Cream Ingredients:
- 1 cup heavy cream
- 1 tablespoon lemon juice or vinegar
Buttermilk From Heavy Cream Instructions:
- Pour the heavy cream into a glass measuring cup.
- Add the lemon juice or vinegar and stir until combined.
- Let the mixture stand at room temperature for 5-10 minutes, or until it has thickened and curdled.
- Use the buttermilk as you would any other buttermilk.
- You can use any type of vinegar, but white distilled vinegar is the most common.
- If you don’t have lemon juice or vinegar, you can also use sour milk.
- The buttermilk will keep for up to 1 week in the refrigerator.
Here are some additional details about how to make buttermilk from heavy cream:
- The acid in the lemon juice or vinegar curdles the milk proteins, which is what gives buttermilk its characteristic tangy flavor.
- The amount of time the mixture needs to stand will vary depending on the temperature of the room. In a warm room, it may only need to stand for 5 minutes, while in a cooler room, it may need to stand for up to 10 minutes.
- If you don’t want to wait for the buttermilk to curdle, you can speed up the process by heating the heavy cream to 110-115 degrees Fahrenheit. Then, let it cool to room temperature before adding the lemon juice or vinegar.
I hope this helps!
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