Cultured Keto Buttermilk (Edit recipe)

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Buttermilk is simply fermented milk used in many non low carb baked goods. It’s purpose is to help with rise and to balance out the sweetness of the recipe. Such as: biscuits, pancakes, waffles, and muffins. It is a bit thicker than milk and has an acidic tangy taste. Buttermilk has a subtle tang that is similar to plain yogurt, so what better way to mimic the original taste than to use active bacterial cultures from Greek yogurt? This keto version includes white vinegar, but the amount is minimal. If you compare regular buttermilk to this low carb keto version side by side, the taste is similar but subtle. Use this keto buttermilk for recipes that calls for buttermilk, minus the carbs.

PREP TIME

5 minutes

COOK TIME

24 hours

INGREDIENTS

6

Serves: 10-12

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Fill the inner pot of an Instantpot with all the ingredients.
  2. Close the InstantPot lid and choose the Yogurt function. Set it to “Normal" for 24 hours.
  3. Turn off the InstantPot and remove the lid. Pass the keto buttermilk through a sieve, if desired.
  4. Refrigerate the keto buttermilk in the refrigerator for at least 4-5 days before using. Store in the refrigerator for up to 3-4 weeks.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:65
Fat:7 g
Carbohydrates:0 g
Protein:2 g
Cholesterol:24 g
Sodium:84 mg
Fiber:0 g
Sugars:0 g
Calculated for total recipe.
Coconut Free Egg Free Gluten Free Grain Free Keto Nightshade Free Pescetarian Sauces & Dressings Shellfish Free Sugar Free Vegetarian

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One response to “Cultured Keto Buttermilk”

  1. nana says:

    I tried making this. Unfortunately my husband thought I accidently left the instapot plugged in, so he unplugged it for me. I will try again and place a sign on it this time.

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