Homemade Dairy-Free Coconut Buttermilk is perfect to use in any recipe that calls for buttermilk. This buttermilk has a nice and tart flavor while adding acidity which helps baked goods become moist. Indeed, this can also be used as a dip for the chicken. As a matter of fact, if you soak the chicken in buttermilk it acts like a brine while also allowing any type of breading to adhere to the chicken. Baked goods taste better with buttermilk. Heck, even pancakes and waffles become loftier and tastier with buttermilk.
Ever since I was a kid a popular way to make buttermilk was to add lemon juice or vinegar to the milk. I like to use the thick part of canned coconut milk and add some of the coconut water to make it the consistency of buttermilk. I use coconut buttermilk in lots of my recipes. Make it the consistency that you like.
Homemade Dairy-Free Buttermilk:
Why use buttermilk? Homemade Dairy-Free Buttermilk is often used in vintage recipes for pancakes, waffles, fried chicken, and sometimes cakes. Buttermilk adds a slightly sour and tangy flavor, creating acidity and making baking goods moist and tender. Buttermilk also can help any leavening agent you may use to add height and a more tender crumb.
Many of us desire the flavors of our childhood. Hence, many of those flavors and recipes will often bring us back to our grandmother’s kitchens. Nonetheless, perhaps our grandmothers knew more about buttermilk than most of us do today. Of course, many of them probably lived on farms which meant not wasting anything as well as using the ingredients they had on hand.
Full-fat unsweetened coconut milk gives this recipe tons of flavor. In fact, I often use homemade buttermilk in a variety of my recipes such as Grain-Free Chicken Strips. Last but not least, be sure to use canned unsweetened full-fat coconut milk.
How to Make Buttermilk:
Buttermilk is made by adding fresh lemon juice or vinegar to any kind of milk, or nut milk. Adding the acid creates a chemical reaction and then curdling the milk and slightly thickening it.
Why Make Buttermilk:
The acid in the buttermilk combines with other ingredients to create a bigger crumb and lighter crumb. For example, buttermilk aids in helping leavening agents rise, such as baking soda, baking powder, yeast, or other leavening agents. Not to mention, it imparts a tang to baked goods.
Can I Use Regular Milk, Coconut Milk, or Nut Milk Instead:
Yes, you can. However, the desired product will not have the tang of buttermilk or react with the leavening agents. Meaning buttermilk pancakes will just taste like pancakes with no tang or poofy texture.
Homemade Dairy-Free Coconut Buttermilk
- 1 can of approximately 1 2/3 cups of unsweetened coconut milk
- 2 1/2 tbsp fresh lemon juice
First and lastly, combine coconut milk and lemon juice.
Second, wait 10 minutes. Ta! Da! Buttermilk
Homemade Dairy-Free Buttermilk
- 1 can canned unsweetened full fat coconut milk approximately 1 2/3 cup
- 2 1/2 tbsp fresh squeezed lemon juice
- First and lastly, combine coconut milk and lemon juice.1 can canned unsweetened full fat coconut milk, 2 1/2 tbsp fresh squeezed lemon juice
- Second, wait ten minutes.
|Amount Per Serving
|% Daily Value *
|Total Fat 0 g
|Saturated Fat 0 g
|Monounsaturated Fat 0 g
|Polyunsaturated Fat 0 g
|Trans Fat 0 g
|Cholesterol 0 mg
|Sodium 3 mg
|Potassium 16 mg
|Total Carbohydrate 1 g
|Dietary Fiber 0 g
|Sugars 0 g
|Protein 0 g
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Recipes with Homemade Dairy-Free Coconut Buttermilk: