Buttermilk is the liquid that is leftover after churning butter. It’s low in fat and contains most of the protein originally in the milk. True buttermilk ferments naturally into a thick, tangy cream
- Simply mix milk and lemon juice together. Use the ratio 1 cup milk to 1 tablespoon lemon juice.
- Allow the mixture to rest and curdle. It only takes a few minutes.
- Then stir and use!