Monday, February 4, 2013

How to: Make Buttermilk Substitute - 3 ways


Buttermilk is something that I do not keep in my kitchen.  I find it is an ingredient that I do not plan for, it usually pops up on a whim in an ingredient list.  Such as waking up and being in the mood for buttermilk pancakes or trying a new breakfast muffin recipe. 
Because I don't keep it on hand, I have been making a substitute for buttermilk as long as I can remember.  It has never failed me.  Buttermilk is merely soured milk.  Curdled, sour milk.  Acid added to milk makes a perfect buttermilk AND it does not take up room in my packed fridge.

Perfect to lighten up cakes and other baked goods, buttermilk gives your baked items a nice lift!  Once you have this fabulous short cut, you will be using it more and more!

With love from our Kitchen Table to yours.  XOXO

Do you  love our recipes?  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Check out these incredible kitchen tips!  Click on the picture or the link to open in a new window.

Does that left over tomato paste really bug you? Here is  The Easiest Way to Store Leftover Tomato Paste.  You're going to love it!

Ever wonder How to Make 'Meaty' Vegetable Broth?  This special  ingredient really makes the broth more rich and hearty.

Ever wanted to make Sun-dried Tomatoes at home, preservative free and delicious. Make these in your oven or dehydrator.

Buttermilk Substitutes
Lemon Juice

1 tablespoon fresh lemon juice
 less than 1 cup milk, fat free, 2% or whole

Add fresh lemon juice into a measuring cup.  Pour milk into cup filling to 1 cup.

Allow to rest at room temperature for 10-15 minutes.  Mixture will look curdled. Stir.  Use as needed.
--------------------------------------------------------------------------------------
Vinegar
1 tablespoon white vinegar
 less than 1 cup milk, fat free, 2% or whole

Add vinegar into a measuring cup. Pour milk into cup filling to 1 cup.

Allow to rest at room temperature for 10-15 minutes.  Mixture will look curdled.  Stir.  Use as needed.

--------------------------------------------------------------------------------------
Cream of Tartar
1 3/4 teaspoon cream of tartar
1 cup milk, fat free, 2% or whole

Combine ingredients, stir to mix well.  Allow to rest at room temperature for 10-15 minutes, until mixture is curdled.  Stir.  Use as needed.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

3 comments:

  1. I've done both the lemon and vinegar versions but never the third. It works flawlessly for us too.

    ReplyDelete
  2. I used the vinegar method yesterday when I was making my Irish soda bread. Worked very well.

    ReplyDelete

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤