Using buttermilk in cakes can add richness and moistness and tenderness that gives the cake the extra yummy factor to it. Buttermilk is thick and has a tangy, buttery-velvety flavor sort of like a cross between melted butter and sour cream.
However, this product is not so easy to find in the usual supermarket (or the one stop centre kedai runcit uncle kat jalan belakang tu). Usually I will only see these in supermarkets where most expats lives i.e. where most imported things are sold e.g. Mont Kiara, Bangsar etc or at the baking supply store, and the price..not so friendly.
So, to make life easier, I've found a substitute from buying the ready-made buttermilk, which is more pocket friendly and easy to get.
1 cup of milk (low fat or full cream or fresh & best to have it a room temperature)
1 tablespoon of distilled white vinegar
Combine the milk and distilled white vinegar together and let it stand for at least 10 minutes.
Then you'll see this.
The milk curdled. If it does, then you are doing the right thing! Your buttermilk is ready.
But remember to use correct measurement ok!
If your recipe requires 2 cups of buttermilk, just double the measurement i.e.2 cups of milk + 2 tablespoon of distilled white vinegar.
Ok, lets educate ourselves on buttermilk - Fun Facts!
Buttermilk is so named because it was originally the liquid left over after the butter churning process was complete.
(Butter Churning - process of making butter where cream are churned until the fats are seperated from the liquid. The liquid is the buttermilk!)
Plunger type of churn tool.
(picture taken from wiki)
Hope it helps! Have fun trying!