Buttermilk Substitutes
A Little Personal History:
There’ve been so many times I wanted to make fried chicken, pancakes, bread, biscuits, dressing, brine, etc. yet no buttermilk in the fridge. Often, when only needing tablespoons … the idea of buying an entire carton of buttermilk just didn’t make sense. What does is to make your own buttermilk from what’s on hand e.g. milk … lemons or vinegar.
Description:
Why Do We Need Buttermilk Anyway?
“Whether we’re talking pancakes or quick breads, the role of buttermilk in almost any baking recipe is to add tenderness and lighten the batter. Once the acids in the buttermilk get in contact with the baking soda or baking powder in the batter, a giant fizz-fest takes place. The reaction with the baking soda (or powder) cancels out the sourness of the buttermilk, leaving our baked goods airy, tender, and tasty beyond reckoning.”
Source: http://goo.gl/obVKEl
| Categories: | Sauce |
| Servings: | 1 Cup |
| Time: | – Preparation: 15 minutes |
| Equipment: | Measuring Cup, Measuring Spoon, Whisk |
| Difficulty: | Easy |
Ingredients:
- 1 cup milk (whole, 2%, or heavy cream)
- 1 tablespoon lemon juice or white vinegar
Procedure:
- Combine the milk and lemon juice or vinegar
- 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.
- Whisk thoroughly and refrigerate till needed.
Advanced Preparation:
- All can be done in advance and refrigerate till needed.
Tips, Notes, and Variations:
Other Buttermilk Substitutes:
- Yogurt: Mix ¾ cup plain yogurt with ¼ cup water to thin. Use as you would buttermilk.
- Sour cream: Mix ¾ cup sour cream with ¼ cup plain water to thin. Use as you would buttermilk.
- Cream of tartar: Mix 1 cup of milk with 1 ¾ teaspoons cream of tartar. Let stand 5 to 10 minutes until slightly thickened and curdled.
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