I’ve often times found myself in need of buttermilk for a recipe. I am not sure about you, but I’m always reluctant to buy an entire carton when I only need a small amount. It always gets tossed and I hate wasting money. I have an easy solution for you. Make it yourself.
It is so easy to make a buttermilk substitute and it takes less than a minute to put together (and about 10 mins. resting time). Whether baking a cake, making buttermilk pancakes (yum), or putting together a quick bread, adding buttermilk (to almost any baking recipe) lightens up your batter and adds tenderness. This happens when the acid in the buttermilk contacts your baking soda or baking powder in the batter. Bubbles form and deliver a tender crumb and ‘lightness’ to your end product.
Use this buttermilk substitute, as you would store bought buttermilk in your recipes. Make sure to stir well beforehand and use the curdled bits!
Next week I will have a recipe for a light, tender cake using this buttermilk substitute in the recipe.
Makes 1 cup
1 scant cup whole (or 2%) milk
1 tablespoon lemon juice or white vinegar
- Combine the milk and lemon juice.
- Let mixture stand at room temperature for 5-10 minutes. When it is ready, the milk will be slightly thickened and you will see small curds.
- Mix it and it’s ready to use.
A few other Buttermilk Substitutes:
Yogurt: Mix 3/4 cup plain yogurt with 1/4 cup water to thin.
Sour Cream: Mix 3/4 cup sour cream with 1/4 cup water
Cream of Tartar: Mix 1 cup of milk with 1 3/4 teaspoons cream of tarter. Let stand 5-10 mins to slightly thicken and curdle.