Homemade Buttermilk Syrup Recipe - I Heart Naptime (2024)

FAQs

What is buttermilk syrup made of? ›

Store it in a jar or airtight container, and place in the fridge. Buttermilk syrup will stay good, for about 1-2 weeks in the fridge. Reheat buttermilk syrup in the microwave or on the stove top.

Though they look similar, buttermilk and regular milk are not the same. If a recipe calls for buttermilk, you cannot substitute regular milk 1:1 because they have a few key differences, including: Acidity: Unlike regular milk, buttermilk is naturally acidic.

Unflavored syrup can be made in advance and stored in an airtight container in the fridge for up to a month. However, flavored syrups (especially fruit-flavored) should be used within 2 weeks of when they're made. I usually keep mine in a mason jar but any airtight container with a good lid will work great.

Separation in buttermilk syrup can happen when the ingredients are at different temperatures or because it wasn't mixed enough. The syrup might split into layers with fat (from the butter) floating on top and a sugary base below.

A: Buttermilk is a low-sugar food. It is made from cow's milk, which is low in sugar, and the fermentation process used to make buttermilk removes most of the sugar. As a result, it contains only trace amounts of sugar, which makes it an excellent choice for those looking to reduce their sugar intake.

In general, buttermilk may not be considered keto-friendly due to its relatively high carb and sugar content. However, if you're following a less strict version of the keto diet or have room for some carbs in your daily intake, you can incorporate buttermilk in moderation.

#1: Lakanto Maple Flavored Syrup

One of the most popular sugar-free keto syrups available, Lakanto Maple-Flavored Syrup is sweetened using monk fruit and erythritol (commonly sold as Swerve). According to the nutrition facts, a two-tablespoon serving of this syrup has 9g of total carbs.

Can I use apple cider vinegar to make buttermilk? ›

You can make homemade buttermilk with 1 cup of milk and 1 Tablespoon apple cider vinegar. Simply stir the two ingredients together and let them sit for 5 minutes. The milk will react with the acidity of the vinegar and curdle slightly, creating the same, tangy, creaminess of store bought buttermilk!

Buttermilk can be a good choice for weight loss as it is typically lower in fat compared to regular milk. It contains essential nutrients and can be a satisfying addition to a calorie-controlled diet. Its probiotic content may also aid in digestion, further supporting weight management.

Store-bought buttermilk is thicker, tangier, and more acidic than traditional or homemade buttermilk. If you're preparing a recipe that calls for buttermilk, it's best to stick with store-bought, especially in baked goods that depend on precise leavening.

It's made up of water, milk proteins, milk sugars (lactose) and a small amount of fat (about as much as low-fat milk). When butter was made at home, the buttermilk was left out overnight to ferment and thicken on its own. What you buy now is cultured buttermilk.

Aunt Jemima: cloyingly sweet corn syrup with some artificial flavor added. Mrs. Butterworth: cloyingly sweet corn syrup with a little molasses added in addition to flavoring to make it taste vaguely buttery.

It is the first American brand to eliminate the ingredient, though it does still contain corn syrup. Today, Log Cabin is primarily made of brown rice syrup.