Meet your new kitchen staple: Tangy Lemon Buttermilk. Perfect for adding a zesty twist to your favorite recipes, this quick and easy mixture will elevate your baking and cooking game with just two simple ingredients.
Whole milk is the base of this recipe, providing a rich and creamy texture that's perfect for creating a thick buttermilk. Using whole milk ensures the right consistency and flavor. Freshly squeezed lemon juice is the magic ingredient that causes the milk to curdle slightly, giving it that tangy buttermilk taste we all love.
Use this tangy lemon buttermilk in pancakes, waffles, or scones for a delightful morning treat. It also works wonders as a marinade for chicken, adding a tender, juicy texture. For a savory twist, incorporate it into creamy salad dressings or mashed potatoes.
Start by pouring 1 cup of whole milk into a mixing bowl. Make sure the milk is at room temperature, as this helps the lemon juice work its magic more effectively. Next, add 1 tablespoon of freshly squeezed lemon juice to the milk. If you don't have a fresh lemon, bottled lemon juice can work in a pinch, but fresh is always best for that vibrant zing.
Gently stir the mixture, encouraging the lemon juice to fully incorporate into the milk. You don't need to whisk vigorously; a gentle stir will do the trick. Once mixed, let the concoction sit at room temperature for about 10 minutes. During this time, the acidity of the lemon juice will cause the milk to slightly curdle, creating that classic buttermilk texture and flavor.
After the wait, give it another stir to ensure everything is well combined before using it in your recipes or storing it in the fridge for later. And there you have it—fresh, homemade tangy lemon buttermilk ready to enhance your culinary creations!
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