Homemade Buttermilk Syrup Recipe - I Heart Naptime (2024)

FAQs

What is buttermilk syrup made of? ›

That liquid is buttermilk. 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.

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.

The simplest way to substitute buttermilk is to pour 1 Tbs. of vinegar into a 1 cup measurer and then fill the rest of the measuring cup with milk. Then gently stir the mixture and let it sit for about 5 minutes. If you don't have vinegar, lemon juice and cream of tarter also work as great buttermilk substitutions.

Traditional simple syrup is made from one part water to one part sugar (1:1). White granulated sugar is the standard sweetener, but once you've mastered that basic base, feel free to experiment with different sugars, while being sure to keep the ratio the same.

Cultured buttermilk sold in stores today is thicker than regular milk, and it has a distinctive tang and buttery flavor. Traditional sweet cream buttermilk, a byproduct of butter-making, will be thinner and have a sweeter, more subtle flavor.

Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in Western countries is cultured separately.

What you'll need: Whole or 2-percent milk and fresh lemon juice or white distilled vinegar. Why it works: Buttermilk brings its tangy flavor and acidic makeup to recipes, important in baking when you're using baking soda as a leavener, which needs acid to activate it. Here, you're creating an acidic dairy mixture.

HOW LONG DOES BUTTERMILK SYRUP LAST? You can store this syrup for up to two weeks in the refrigerator. Due to the buttermilk and and the butter in the recipe, it would not be safe to store it at room temperature for any length of time.

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.

What makes syrup go bad? ›

This is the same reason why honey never expires; bacteria have a hard time growing in these high-sugar, low-moisture environments. But one difference between honey and syrup is that syrup can get moldy after the container's been opened. This is because it has been exposed to mold spores in the air.

Homemade Buttermilk Is Actually “Soured Milk”

Homemade sour milk is indeed much thinner than commercial buttermilk and tends to have a vinegary taste. While soured milk works in a pinch, it doesn't compare to cultured buttermilk, which is thick, smooth, and tangy, but not vinegary.

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.

Buttermilk is rich in proteins, vitamins and several minerals but low in calories and fats. Drinking buttermilk keeps us hydrated and energetic. It also makes us feel full, thus reducing the unnecessary consumption of junk food. It is an ideal drink for people who want to lose weight.

Syrups. Enjoy the thick, rich, and buttery taste of Mrs. Butterworth's syrup.

Syrup and Concentrate Ingredients & Nutrition Facts

Filtered Water, Citric Acid, Natural and Artificial Flavors, Sodium Benzoate as a Preservative and May Contain Gum Arabic, Proplyene Glycol, Caramel Color, FD&C Red #40, Yellow #5, Yellow #6, Blue #1, Salt and Potassium Sorbate.

Buttermilk today consists mostly of water, the milk sugar lactose, and the milk protein casein. It has been pasteurized and hom*ogenized, and lactic-acid-producing bacteria cultures have been added, which may include Lactococcus lactis or Lactobacillus bulgaricus.

Cultured buttermilk is produced from low-fat or skimmed milk and has a stable shelf-life of about 4 weeks. It is fermented with a DL culture and the fermentation takes place at approximately 22 °C for about 20 h. This temperature is well below the optimum temperature of 30 °C for both lactococci and leuconostocs.