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Comment faire du BABEURRE | Camille Cuisine

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Camille Cuisine
Camille Cuisine
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Recipe Information

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Video-Specific Recipe

Babeurre

Cultural Context

Babeurre, or buttermilk, has its roots in traditional French dairy practices, originally a byproduct of butter-making. It is celebrated for its tangy flavor and is often used in baking and cooking to add moisture and a slight acidity. In modern cuisine, it has gained popularity as a versatile ingredient in both savory and sweet dishes, with variations found globally.

FrenchFRother
10 min
easy
4 servings
Servings4
2 cups milk
1 tablespoon vinegar
1 tablespoon lemon juice
1 teaspoon cream of tartar
1/2 teaspoon salt

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and soy milk is often less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a unique flavor while white vinegar is often cheaper.

lemon juice

🥗Healthier: lime juice

💰Cheaper: citric acid

Lime juice offers a similar acidity and citric acid is often less expensive.

cream of tartar

🥗Healthier: baking powder

💰Cheaper: cornstarch

Baking powder can serve a similar purpose in some recipes.

1

Combine milk and vinegar in a bowl and let sit for 5-10 minutes until curdled.

2

Alternatively, mix milk with lemon juice for a similar effect.

3

Add salt to taste if desired.

Spice Level:

🌶️🌶️🌶️

Allergens

milk

Also Known As

Buttermilk
Local Name: Babeurre

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