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5 Methods to make homemade Buttermilk


  • Here are 5 methods for making homemade Buttermilk
  • Each method produces a slight variation in texture and taste.  The sour cream will be the tangiest. 
  • Here is a method to make and maintain actual buttermilk:
    1 part actual cultured buttermilk to 3 parts 2% or whole milk and place in a sealed container (like a mason jar).  Leave on counter for 24 hours, shaking occasionally.  When down to about 1 part in container, just add and let sit for 24 hours again to replenish.  Keep refrigerated between uses once culture is built.

Method 1:  Cream of tartar: Measure 1 3/4 tablespoon cream of tartar plus 1 cup milk.  Whisk to combine and let stand at room temperature for 5-10 minutes, until curdled, then stir.

Method 2:  Lemon Juice: Add 1 tablespoon of lemon juice to a liquid measuring cup.  Then, add milk until the amount reaches one cup.  Let the mixture stand at room temperature for 5-10 minutes.  The milk should look curdled.  Sire and you have homemade buttermilk.

Method 3:  Plain yogurt: You can easily make a buttermilk substitute with 2 tablespoons milk plus enough plain yogurt to equal one cup.  Stir to combine then use as recipe instructs.

Method 4:  Sour Cream:  If you have sour cream on hand you can easily make a buttermilk substitute by thinning the sour cream with a bit of milk until it reaches the consistency of buttermilk.  Stir to combine then use as recipe instructs.|
Method 5:  White Vinegar:  Add one tablespoon of white vinegar to a liquid measuring cup.  Then, add milk until the amount reaches one cup.  Let the mixture stand at room temperature for 5-10 minutes.  It should look curdled.  Stir and you have homemade buttermilk.



Egg Nog French Toast


  • Use 1 Royal Crest Dairy egg per 1 cup of Royal Crest Dairy egg nog

Scramble together
Dunk Bread of your choice in mixture.
Cook on low to medium high heat for best results.

Garnish with your choice of powder sugar, strawberries and Royal Crest whipping cream, sliced bananas with walnuts, or simply top with a dash of cinnamon and syrup.    


Egg Nog Pound Cake

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (4 serving size) package instant vanilla flavor pudding and pie filling mix
  • 3/4 cup Royal Crest egg nog (light or premium)
  • 3/4 cup vegetable oil
  • 4 Royal Crest Dairy eggs
  • 1/2 tsp ground nutmeg
  • confectioner's sugar for decoration



Preheat oven to 350 degrees F.  In a large mixing bowl, combine cake mix, pudding mix, egg nog , and oil; beat on low speed until moistened.  
Add eggs and nutmeg, beat on medium-high speed for 4 minutes.
Pour into greased and floured 10-inch fluted or tube (bundt) pan.  Bake 40-45 minutes or until wooden toothpick inserted near center comes out clean.
Cool 10 minutes; remove from pan.  Cool completely.  Sprinkle confectioner's sugar if desired.     

Egg Nog Pie

  • 1 9 inch baked pie shell
  • 1 package "cook to serve" (not instant) vanilla pudding mix, 6 serving size
  • 1 1/2 cups Royal Crest Dairy egg nog
  • 1/4 teaspoon nutmeg
  • 2 cups Royal Crest Dairy whipping cream - whipped


In a large saucepan, combine pudding mix, nutmeg, and egg nog.  Over medium heat, cook and stir constantly until thickened and bubbly.  Remove from heat and chill thoroughly.
Beat chilled egg nog/pudding mix until smooth.  Fold in whipping cream.  Pour into pie shell.  Chill 4 hours until set.   Keep refrigerated.     

Egg Nog Pumpkin Pie

  • 1 Royal Crest Dairy egg
  • 1 tbsp all-purpose flour
  • 3/4 cup white sugar
  • 1/2 tsp salt
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups Royal Crest Dairy egg nog
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 2 tbsp light corn syrup
  • 1 (9-inch) unbaked pie crust



Preheat oven to 450 degrees F
Add the sugar gradually to the pumpkin puree.  Beat well and stir in the flour, salt, and spices.  Stir in the corn syrup and beat well.  Stir in the slightly beaten egg, then slowly add the egg nog.
Bake at 450 degrees F for 10 minutes, then reduce the oven temperature to 325 degrees F and continue baking for an additional 30 minutes or until a knife inserted into the mixture comes out clean.    

Egg Nog Bread Pudding

  • 3/4 lb loaf white bread
  • 4 squares semi-sweet chocolate
  • 32 oz Royal Crest Dairy egg nog
  • 2 cups Royal Crest Dairy half n half
  • 1/3 cup sugar
  • 4 tsp instant coffee powder
  • 6 eggs (from Royal Crest Dairy, of course!)
  • 2 tbsp Royal Crest butter, cut into small pieces
  • powdered sugar


Preheat oven to 325 degrees F.
Grease a 13x9 in baking dish.  Cut bread into 1 inch chunks.  Coarsely chop chocolate.  In baking dish, toss bread and chocolate.
In a large bowl, with a wire whisk or fork, beat egg nog, half n half, sugar, coffee powder, and eggs until well mixed.  Pour egg nog mixture over bread and chocolate; dot with butter.
Set baking dish in large roasting pan; place on oven rack (middle of oven).  fill roasting pan with hot water to come halfway up side of baking dish.  Bake bread pudding for 1 hour or until knife inserted in center comes out clean.  Sprinkle with powdered sugar.  Serve pudding warm.   


Egg Nog Cheesecake

  • 1 cup graham cracker crumbs
  • 2 tbsp white sugar
  • 2 tbsp melted butter
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 tbsp all-purpose flour
  • 3/4 cup Royal Crest Dairy egg nog
  • 2 eggs
  • 2 tbsp rum or rum flavoring
  • 1 pinch ground nutmeg


Preheat oven to 325 degrees F
In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter.  Press into the bottom of a 9-inch springform pan
Bake in preheated oven for 10 minutes.  Place on a wire rack to cool.
Preheat oven to 425 degrees F
In a food processor combine cream cheese, 1 cup sugar, flour and egg nog; process until smooth.  Blend in eggs, rum and nutmeg.  Pour mixture into cooled crust.
Bake in preheated oven for 10 minutes.
Reduce heat to 250 degrees F and bake a further 45 minutes, or until center of cake is barely firm to the touch. 
Remove from the oven and immediately loosen cake from rim.  Let cake cool completely before removing the rim and serving. 

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Royal Crest Dairy Recipes
350 S. Pearl St.
Denver, CO 80209
or Email Us!

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