{"id":3392,"date":"2008-01-19T18:59:06","date_gmt":"2008-01-20T01:59:06","guid":{"rendered":"http:\/\/cookwithlars.com\/?p=3392"},"modified":"2018-01-25T03:48:18","modified_gmt":"2018-01-25T10:48:18","slug":"buttermilk-substitutes","status":"publish","type":"post","link":"https:\/\/cookwithlars.com\/buttermilk-substitutes\/","title":{"rendered":"Buttermilk Substitutes"},"content":{"rendered":"

A Little Personal History:<\/h2>\n

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 \u2026 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 \u2026 \u00a0lemons or vinegar.<\/p>\n

Description:<\/h2>\n

Why Do We Need Buttermilk Anyway?<\/h3>\n

“Whether we’re talking pancakes<\/a> or quick breads<\/a>, 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.”<\/p>\n

Source:\u00a0http:\/\/goo.gl\/obVKEl<\/a><\/p>\n

 <\/p>\n\n\n\n\n\n\n\n
Categories:<\/td>\nSauce<\/td>\n<\/tr>\n
Servings:<\/td>\n1 Cup<\/td>\n<\/tr>\n
Time:<\/td>\n\u2013 Preparation: 15 minutes<\/td>\n<\/tr>\n
Equipment:<\/td>\nMeasuring Cup, Measuring Spoon, Whisk<\/td>\n<\/tr>\n
Difficulty:<\/td>\nEasy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Ingredients:<\/h2>\n