This almond milk buttermilk is completely dairy free and vegan. It is easy to make at home using two simple ingredients and is a great substitute for buttermilk in any recipe.
Originally, buttermilk was the liquid left behind after churning butter out of cultured cream.
Traditionally, the milk was left to sit to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process.
Modern buttermilk is made by adding lactic acid bacteria to milk, which ferments it, making it tangier and thicker than regular milk.
It is often used to make biscuits, pancakes, waffles, muffins, and cakes because it makes for a slightly more tender crumb and slightly higher rise.
Seeing buttermilk called for in recipes can seem like a problem if you are dairy free. Not to worry, though, it is actually easy enough to make at home.
What Kind of Almond Milk should I use to make buttermilk?
Personally, I like using the barista versions because they are creamier to begin with.
Can you freeze buttermilk?
Yes, you can freeze this buttermilk made from oat milk.
For ease, you can freeze buttermilk in ice cube trays until frozen, about an hour.
Once frozen, remove the cubes from the trays and place them in a resealable freezer bag or freezer-safe container.
The easiest way to do this is to measure 1-2 tablespoons (depending on the size of your ice cube trays) of buttermilk into each ice cube mould.
Make sure to note whether the cubes are 1 or 2 tablespoons each so that you can know how many to defrost for a recipe.
When ready to bake, let the buttermilk cubes defrost in the fridge or melt them on the lowest power setting in your microwave.
Freeze for up to 3 months. After that, the buttermilk is still save to use, but the quality begins to degrade.