Non-Buttermilk Buttermilk

Non-Buttermilk Buttermilk

Buttermilk that is made through a quick, 10-minute fermentation cycle so as to make migraines less likely and to offer an option to create non-dairy buttermilk. Yes, please! Low-FODMAP, too.

By DeliberateFare.com

Buttermilk is a two-fold trigger for me as its fermentation cycle elicits migraines and its dairy factor prompts stomach aches. Therefore, I avoid buttermilk at all costs. I have found that making my own buttermilk several minutes before adding it to a recipe works splendidly and without the bodily harm. Works equally well with dairy milk and non-dairy milk (such as Almond Milk, Flax Milk, and Rice Milk) as well as with either lemon juice or white vinegar.

INGREDIENTS

  • 1 cup preferred milk (full-fat lactose-free dairy milk or nut/seed milk)
  • 1 Tbsp preferred acid (fresh lemon juice or white vinegar)

METHOD

  1. Into a glass measuring cup (Pyrex), add milk and lemon juice. Stir. Allow to set for 10 minutes.
  2. Use non-buttermilk buttermilk immediately.

SUGGESTIONS

  • Use immediately.
  • Migraine Warning: Citrus (lemon), Nuts (almond).
  • Dairy-free if using non-dairy milk.
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Deliberate Fare: Katherine Chalkley

Katherine - Katherine@DeliberateFare.com

Hi, I'm Katherine. The food creation bug bit me in childhood when I would make “concoctions” and force them upon my siblings. Born and raised in Houston, Texas, baby (thanks, Beyonce!), I have a soft-spot for comfort food with a cosmopolitan twist. Chronic autoimmune disease, migraines, and a myriad of other medical complications impact my ability to tolerate certain foods. Most meals and snacks at our City-Ranch are made from scratch, with little preservatives and plenty of love. There is a lot of trial and error, and thankfully, my siblings and their children live nearby; twenty-five years later, I can still rope them into taste-testing my concoctions! Ha!

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