Next time you get the urge to whip up a batch of pancakes or biscuits from scratch, but don’t have any buttermilk on hand, follow these steps to make a homemade version in just a few minutes minutes. Simply add one tablespoon of freshly squeezed lemon juice to a cup of regular milk. Let the mixture sit at room temperature for about ten minutes. The acid in the lemon juice will cause the milk to curdle, giving it the thick texture and tangy flavor of buttermilk.
The term buttermilk was originally used to refer to the liquid left over when cream was churned into butter. Today, buttermilk is mass produced by adding bacteria to regular milk. Its tart flavor and thicker consistency come from the acid in the milk. It should be thicker than milk, but not as thick as heavy cream.
Buttermilk gives baked goods added moisture and texture.