Okay, this is just a quickie. When I cook for Thrifty Baby, I sometimes make him chicken marinated in buttermilk, a little honey and a dash of soy sauce. It’s a Nigella recipe from How To Eat – only the best for Thrifty Baby, darling! But it’s a lovely, simple recipe: you cut up the chicken, leave it to soften in the marinade for a couple of hours, then fry it with a little olive oil. He can’t get it down him fast enough.
The only sticking point is the buttermilk. I don’t buy buttermilk from the supermarket: in the UK, it’s 50 pence per pot, which seems like a lot for what it is (buttermilk is the liquid left over from the butter-making process). And I don’t use it in any recipes other than this one, so much of it would go to waste anyway. We don’t use it that much over here, do we? The odd cake or scone recipe, but that’s about it.
So I’ve picked up a trick from cooks on the other side of the pond, where lashings of buttermilk go into cakes, pancakes and waffles. It’s so easy to make your own buttermilk – and so quick!
All you need is full-fat milk, plus a lemon. If you don’t have a fresh lemon, lemon juice or vinegar are fine.
There is only one instruction:
HOW TO MAKE YOUR OWN BUTTERMILK
1. Squeeze a tablespoon of lemon juice into a cup of milk.
Seriously, that’s all there is to it. After you add the lemon juice, stir the milk and leave to one side. It doesn’t curdle. Instead, after a few minutes, the mixture will have thickened and will be ready to use.
This tip has already saved me pounds. Why buy buttermilk, when you can make a homemade version for pennies?