What do you do if a recipe calls for buttermilk, and you don’t have any?
Do you frantically dash to the store and get some? Calm down. There is no need to make the trek to the store if you have the ingredients to make your own.
Buttermilk adds an acidity to batters and reacts with the baking soda or powder to create airy, fluffy and tender baked goods.
To make a good substitute, add a tablespoon of plain white vinegar or lemon juice to a scant cup of milk and let it sitat room temperature
for 5 to 10 minutes. The lemon or vinegar will begin to curdle the milk, and it will thicken slightly. If you use a heavier dairy product, like half and half or cream, the end result will be thicker than if you use regular milk.
Another option is to thin out plain yogurt or sour cream with one part water to three parts dairy. For instance, 3/4 cup of yogurt, thinned with one quarter cup of water. Stir until it reaches a more liquid consistency, and use in place of buttermilk in recipes.
photo: Glasshouse Images
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Tags: acid, buttermilk, buttermilk substitutions, cream, curdled milk, kitchen tips Tuesday, lemon juice, milk, sour cream, white vinegar, yogurt
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