Have you ever been cooking and realize you need buttermilk and don’t have any?  I have done this so many times.  I have learned two ways to make buttermilk and they both work great.  If I have time and the ingredients, I like method one the best but method 2 is faster prep time.

1. Making buttermilk with heavy cream.
   Take a canning jar (preferred) and fill half way with heavy  cream.  Tighten lid on the jar and shake.  This will give you some exercise.  Shake until the cream forms a yellow ball. This is butter.  The butter is separating from the milk.     Remove the butter and the remaining milk will be your buttermilk to use.  This shaking process takes a few minutes.    Directions on how to use the butter is at the end of this post.
2. Making buttermilk with vinegar or lemon juice.
   Measure out just a little less than 1 cup of milk and 1 tablespoon of vinegar or lemon juice.
   Put the vinegar or lemon juice in a bowl and then pour the milk over and stir.
   Wait 5 minutes for the milk to sour and then it is ready to use.

How to use the butter from method 1

1. Take the butter out of the milk
2. Knead under cold water that is in a bowl until you get all the milk out of the butter (it will spoil really fast if you don’t do this step)
3. Sprinkle with salt if you want salted butter.
4. Store in refrigerator until you are ready to use it.

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