How to Make Your Own Buttermilk (Easy Buttermilk Substitution)

    In my cooking, there are many times that a recipe calls for buttermilk and I NEVER have buttermilk on hand.  I don't like the taste of it and I hate to buy some to have on hand and then never use it so I just don't buy it.  Instead of running to the store every time I need some, I just make a buttermilk substitute that works perfectly!  Now I never have to run to the store again!  I just make my own and it is super easy to do.

 

    You just don't want to ever just omit buttermilk if a recipe calls for it.  Buttermilk brings a delicious and light texture to whatever you are making.  It makes biscuits, breads, and pancakes more tender and adds flavor to cakes and makes them extra rich and moist.

    For each cup of buttermilk you need, just put 1 tablespoon of white vinegar or 1 tablespoon of lemon juice into a measuring cup and then add milk up to the one cup line.  Stir and leave alone for at least 5 minutes.  After 5 minutes the milk should have thickened and curdled slightly then you have the perfect buttermilk substitution.   Now it can be used 1-for-1 in any recipe that calls for buttermilk.

    Some of the recipes that I use this substitute for would be in my cast iron skillet cornbread, homemade hush puppies and in my easy and tender butter dipped biscuits.

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Yummy Meatballs and Gravy

    I remember as a little girl watching my grandmother make meatballs.  They always smelled so good.  I was reminiscing recently and decided to whip up some meatballs and topped them with a lovely brown gravy.  We served it over mashed potatoes and the whole family enjoyed it.  It will definitely go into our family meal rotation.  It is the epitome of comfort food!

 

For the meatballs:

2 lbs. lean ground beef

1/4 c. breadcrumbs

1 lg. egg, beaten

1/2 yellow onion, finely diced

3 T. olive oil

1 T. ketchup

2 tsp. parsley 

1 tsp. mustard

1 tsp. Worcestershire sauce

1 tsp. minced garlic

1 tsp. Italian seasoning 

1/2 tsp. salt

1/4 tsp. pepper

 

For the Gravy:

1 c. beef broth

1/2 c. milk

1/4 c. water

1 yellow onion, sliced into 1/2" strips

3 T. cornstarch

1 T. butter

1 1/2 tsp. Worcestershire sauce

1 tsp. onion powder

1/2 tsp. garlic powder 

 

    In a large bowl, mix together all of the meatball ingredients (except for the olive oil).  Mix until just combined.  If you overmix them, the meatballs can become tough.  Form the meat into individual meatballs that are 1 1/2"-2" in size.

     In a large skillet, heat up the olive oil over medium heat. Brown a few meatballs at a time.  It took me about 2 minutes per side to get the meatballs evenly browned.  Remove the meatballs and place on a paper towel lined plate.  Keep doing this until all the meatballs are browned.

    Using the same skillet and without draining off the oil, melt the butter for the gravy.  Add in the onion slices and allow the onions to soften and even caramelize a bit.  Stir frequently.  Once the onions are nice and soft, add in the beef broth, milk, spices and Worcestershire sauce. Stir well and turn your stove to high.

 

 
    As it is cooking, mix cornstarch and water together in a small bowl.  When it is thoroughly mixed, check on the gravy.  If it is at a small boil, then whisk in the cornstarch mixture and turn the stove to low.  Continue to whisk as it cooks and thickens.  

    Now add in the meatballs back into the skillet and heat it up on low for about 10 minutes.  

      Serve over mashed potatoes, rice, or even on some toast.  

 

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