So my wife does some baking and occasionally will need buttermilk, but they only sell it in 1qt sizes and she only ever needs a few tablespoons, maybe a cup at most. So we do our meal planning for the week and make something that uses heavy cream (corn chowder or other soups usually) and get the larger size heavy cream (cheaper than buttermilk per oz and the 16oz size is only 30% more than the 8oz). Then we fill a canning jars half way with heavy cream and just shake for 8-12 minutes. We end up with a solidish chunk of butter and the buttermilk we need for the recipe. (It seperates into half butter half buttermilk)
The butter is delicious (I sometimes add some salt to it) the buttermilk meets the baking needs and we save a few bucks.
There is also a trick if you're in a pinch to use vinegar and regular milk to make buttermilk substitute but I like the added exercise and bonus butter.
January 16, 2020 at 07:56PM
