So the other day, I decided to make cornbread. At 10pm. On a friday. I’m cool like that. Also because of my whole making things from scratch kick, I decided cornbread would not come from a mix. Enter my dilemma: I had to buttermilk. I refused to let closed grocery stores stand in my way of yummy cornbread. So I did what every person does these days: I googled it. Turns out there are two ways to substitute buttermilk-
1) Actually make it.
Pour heavy cream in a jar (or just mix it with a mixer, but where is the fun in that?). Screw on the lid, and shake it. And shake it. ANDDDDDDDD SHAKE IT. It takes about 10-20 minutes, but me and Lotti would switch places and you get BUTTER out of it too. So we had butter for our cornbread! You have to shake it past the whipped cream phase, until it becomes yellow and part of it hardens. Simply pour out the buttermilk, you get about 2/3-3/4 of a cup for every 1 cup heavy cream PLUS YOU GET BUTTER. ( P.S. you need to wash the butter after you pour so the buttermilk doesn’t make it go bad) Seriously, making butter was so cool. We were simply enamored with it the whole time.
2) Okay, not as cool but simply add lemon or white vinegar to regular milk.
Add 1 tablespoon lemon OR vinegar to one cup milk. Let stand for 5 minutes. Done.
The first method does take more work, but come on YOU GET BUTTER too! How is that not worth it?