Butter milk, called buttermilk and skim milk in Chinese. It is the product left after processing butter from a kind of full cream, which is sour and thick. Our country often translates it as buttermilk, which has much lower fat content than ordinary milk. Buttermilk nowadays is mostly fermented to imitate that traditional taste. It is widely used in making cakes and bread.

The method of home-made butter milk is simple: prepare in advance: all the containers that need to be used need to be boiled in boiling water for disinfection; And drain that wat. Ingredients: 1cup fresh milk, 2teaspoons white vinegar (or freshly squeezed lemon juice, don't use concentrated lemon juice)

Practice: add white vinegar (or fresh lemon juice) to fresh milk, stir and mix evenly, and let stand at room temperature 15-30min, or until the texture becomes thick.

Preservation method: seal and refrigerate the self-made butter milk together with the container. And the preservation should not be too long, about 1-2 days. It is best to use it up on the same day.