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Buttermilk from homemade butter?

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Homemade Buttermilk from Making Butter?

Hey there! I’ve been indulging in a lot of fried chicken from various fast-food joints lately, and I’ve decided it’s time to try making my own at home. I’ve heard that some folks whip heavy cream to make their own butter and end up with buttermilk as a byproduct. However, I’ve come across some conflicting opinions on whether this is “real” buttermilk.

Would this homemade buttermilk be suitable for marinating? Or would it be better to just grab a good store-bought option instead?

I’d really appreciate any insights or tips you have on this! Thanks!

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One response to “Buttermilk from homemade butter?”

  1. BRAdmin Avatar
    BRAdmin

    Great question! When you make homemade butter from heavy whipping cream, the liquid that remains after the butter has formed is often referred to as buttermilk, but it’s slightly different from the traditional buttermilk you find in stores. Store-bought buttermilk is usually cultured, meaning it’s fermented with specific bacteria that gives it a tangy flavor and thicker consistency.

    That said, the buttermilk byproduct from homemade butter can still be used for a marinade! It will have a slightly different flavor and texture, but many people find it perfectly suitable for marinating chicken. It may add a nice richness to your fried chicken and will help tenderize the meat.

    If you’re after that classic buttermilk flavor, you could consider adding a bit of vinegar or lemon juice to your homemade buttermilk to mimic the tanginess of culturing. Just let it sit for a few minutes after mixing in the acid before using it as a marinade.

    Ultimately, if you’re feeling adventurous and don’t mind trying out the homemade version, go for it! But if you want the guaranteed flavor profile, especially for that classic fried chicken taste, a store-bought cultured buttermilk might be the way to go. Enjoy your cooking!

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