Here's everything you need for this easy buttermilk substitute. This recipe makes 1 cup, but you can make more or less, as long as you adjust the ingredients accordingly.
Let's Get Started…
Ingredients To Gather:
- 1 scant cup milk (whole, 2%, or heavy cream)
- 1 tablespoon lemon juice or vinegar
Directions To Follow:
- Combine the milk and lemon juice.
- Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.
Let stand 5 to 10 minutes.- Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk; you will also not notice the curdled bits in your finished recipe.
Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe.
Finished!
There are other substitutes you can use, including yogurt, sour cream, kefir and cream of tartar, but we prefer this method because it's the simplest. It's also easy and inexpensive, so you can worry less about it and more about the rest of your recipe.
Enjoy!
Article Source: The Kitchn
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Although the taste is similar to buttermilk and can be used as a sub for like pancakes. It is not a total substitute. For example if you use buttermilk for marinating meats this will not work as well and your results will be less than acceptable. True buttermilk has enzymes in it that break down the proteins of the meat tenderizing it. The acidic taste you get from buttermilk is from these enzymes they are the same ones that give yogurt the same tang. Most store bought buttermilk is made by culturing this bacteria growth.
+1
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I’ve been doing this for several years….works very well for several items I cook