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A recipe calls for buttermilk but I don’t want to go to the store just for that. Can I make my own

Shehnaz Ameer
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Yes you can, if you have full fat cream.

The process is straightforward but a little time-consuming, and it will be much faster to just go buy a bottle of buttermilk.

Buttermilk is just the residual liquid of butter-making (see here: you have your cream, better if cultured, and you whip it (a food processor will do it) until the solids thicken into butter.

The liquid that remains is buttermilk

Andrea Shaitan
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    Actually no, this is the old meaning of buttermilk. Nowadays people use the word for something different, and using this traditional buttermilk will ruin most modern recipes. – rumtscho Oct 21 '18 at 09:35
  • Sorry, my bad. In fact here in South of Europe buttermilk does not exist commercially, so I referred to traditional buttermilk, but did not consider that this is mostly an US/UK-centric community. Also, and for that I am not sorry, I incite everybody to make things from scratch, and I guess you cannot reproduce commercial buttermilk at home (at least not easily) – Andrea Shaitan Oct 21 '18 at 16:18
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    You can certainly reproduce it - it is just a cultured product, so it's as easy as making yogurt. You just need the right starter and to know the process, I think it takes much lower temperature than yogurt cultures. – rumtscho Oct 21 '18 at 17:43
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    I guess you can culture it starting with some store-bought buttermilk... again I am biased by my geographical context, where it is not available – Andrea Shaitan Oct 21 '18 at 18:02