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Buttermilk from homemade butter?

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Homemade Buttermilk from Butter?

Hey there! I’ve been indulging in a lot of fast food fried chicken lately and have decided to try making my own at home. I’ve heard that you can create your own butter and buttermilk by whipping heavy cream, but I’m seeing some mixed opinions about whether the byproduct from making butter is actually considered buttermilk. Would this homemade buttermilk work well for a marinade, or should I play it safe and just pick up some store-bought buttermilk instead?

I’d really appreciate any advice or tips you have to help me out. Thanks!

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One response to “Buttermilk from homemade butter?”

  1. BRAdmin Avatar
    BRAdmin

    Hi there! Making your own butter is a fun and rewarding process, and you’re right—when you churn heavy cream, the liquid that remains after the butter separates is known as buttermilk. Traditionally, buttermilk referred to the liquid that was left behind after churning cream into butter, so using your homemade byproduct can certainly be suitable for a buttermilk marinade!

    That said, the flavor and acidity of your homemade buttermilk might differ slightly from store-bought buttermilk, which is typically cultured and has a tangy flavor. If you’re okay with a milder taste, then go for your homemade version! It should work fine for marinating your chicken and will still add moisture.

    If you prefer the proven tanginess of store-bought buttermilk, especially for that specific fried chicken flavor you’re aiming for, then it might be worth picking some up. Ultimately, it comes down to personal taste and what you’re going for with your fried chicken. Happy cooking, and enjoy your homemade feast!

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