Homemade Buttermilk Syrup Recipe - I Heart Naptime (2024)

FAQs

Homemade Buttermilk Syrup Recipe - I Heart Naptime? ›

For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes. You can scale the recipe up or down depending on how much you need.

For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes. You can scale the recipe up or down depending on how much you need.

How Long Will Buttermilk Syrup Last? Store it in a jar or airtight container, and place in the fridge. Buttermilk syrup will stay good, for about 1-2 weeks in the fridge. Reheat buttermilk syrup in the microwave or on the stove top.

Whichever you choose, this ingredient is the acid that will change your milk into buttermilk. Having trouble deciding between the two? Don't think too much about it–you really won't taste either ingredient in your end result, so just use whatever you have on hand!

For 1 cup of buttermilk…. Remove a tablespoon of the milk. Now add a tablespoon of lemon juice or white distilled vinegar. Stir and let sit for 5-10 minutes.

Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap. Corn syrup is made from corn starch using an enzymatic process that converts it to sugars.

Contains: A Mixture of High Fructose Corn Syrup and Granulated Sugar, Filtered Water, Citric Acid, Natural & Artificial Flavors, Sodium Benzoate As A Preservative and May Contain: Caramel Color, FD&C Red#40, Yellow#5, Yellow#6, Blue#1, And Potassium Sorbate.

This is the same reason why honey never expires; bacteria have a hard time growing in these high-sugar, low-moisture environments. But one difference between honey and syrup is that syrup can get moldy after the container's been opened. This is because it has been exposed to mold spores in the air.

Separation in buttermilk syrup can happen when the ingredients are at different temperatures or because it wasn't mixed enough. The syrup might split into layers with fat (from the butter) floating on top and a sugary base below.

Does homemade syrup go bad? ›

Unflavored syrup can be made in advance and stored in an airtight container in the fridge for up to a month. However, flavored syrups (especially fruit-flavored) should be used within 2 weeks of when they're made. I usually keep mine in a mason jar but any airtight container with a good lid will work great.

Buttermilk tends to be a little thicker than milk and it naturally has tiny lumps in it, so it's good to shake it well. Pour some into a cup and look at its consistency. It should be smooth, but if it's really thick and has clumps or chunks, the buttermilk has gone bad. The buttermilk smells strong and sour.

Buttermilk and maple syrup are a match made in brunch heaven, especially when you can eat a stack of carrot cake for breakfast. Go heavy on the sticky-sweet cream cheese drizzle for an authentic frosted cake experience.

Opened buttermilk can last up to 14 days in the fridge and slightly longer than its expiration date if unopened. It can be frozen opened or unopened in an airtight container for up to 3 months. If you notice any changes to the smell or look of your buttermilk, it's best to toss it to avoid getting sick.

SUBSTITUTE FOR BUTTERMILK IN BAKING

Measure one tablespoon of white vinegar or lemon juice into a liquid measuring cup. Add in a scant cup of milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.

It's not difficult to make homemade buttermilk. Yes, the real deal liquid, not a substitute. This recipe and method yield not only buttermilk, but butter to boot. Keep in mind, however, that homemade buttermilk is thin and slightly sweet tasting, nothing like the thick, tangy, bottled buttermilk we buy in stores.

Add a little lemon juice or vinegar to it about a tablespoon to one cup of milk. Let sit and in 5 minutes you will have buttermilk. Any thing acidic will work but those two don't effect the taste too much. Stir it so it is all thru the milk.

Store-bought buttermilk is thicker, tangier, and more acidic than traditional or homemade buttermilk. If you're preparing a recipe that calls for buttermilk, it's best to stick with store-bought, especially in baked goods that depend on precise leavening.