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A recipe calls for buttermilk but I don’t want to go to the store just for that. Can I make my own

marked as duplicate by moscafj, Fabby, Cindy, Chris H, Ward Oct 27 '18 at 3:56

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  • what is your recipe? look at the link @mattm posted for alternatives to buttermilk – Andrea Shaitan Oct 19 '18 at 21:54
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Yes you can, if you have full fat cream.

The process is straightforward but a little time-consuming, and it will be much faster to just go buy a bottle of buttermilk.

Buttermilk is just the residual liquid of butter-making (see here: you have your cream, better if cultured, and you whip it (a food processor will do it) until the solids thicken into butter.

The liquid that remains is buttermilk

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    Actually no, this is the old meaning of buttermilk. Nowadays people use the word for something different, and using this traditional buttermilk will ruin most modern recipes. – rumtscho Oct 21 '18 at 9:35
  • Sorry, my bad. In fact here in South of Europe buttermilk does not exist commercially, so I referred to traditional buttermilk, but did not consider that this is mostly an US/UK-centric community. Also, and for that I am not sorry, I incite everybody to make things from scratch, and I guess you cannot reproduce commercial buttermilk at home (at least not easily) – Andrea Shaitan Oct 21 '18 at 16:18
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    You can certainly reproduce it - it is just a cultured product, so it's as easy as making yogurt. You just need the right starter and to know the process, I think it takes much lower temperature than yogurt cultures. – rumtscho Oct 21 '18 at 17:43
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    I guess you can culture it starting with some store-bought buttermilk... again I am biased by my geographical context, where it is not available – Andrea Shaitan Oct 21 '18 at 18:02

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