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Buttermilk

post #1 of 5
Thread Starter 
Hello,

If I do not have buttermilk that is required for a recipe is there a way to subsitute it or make it on my own with regular milk?

Thanks
post #2 of 5
Plain yogurt is a good substitute, but I bet that's not on hand either. But at least you can make yogurt at home more easily than buttermilk.

Really, pick up some buttermilk powder. Keep it in your freezer for when you need it at times like this. Most health food stores or serious baking supply houses carry it. Also try www.spicesetc.com if you need a web source.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 5
I have substituted sour milk in a pinch. 1 tsp. vingear per cup of milk.............

edited to add: I have had problems with dry buttermilk clumping up in humid areas. And it really makes a mess throwing it in the blender or processor to turn it back into powder.
Try not to let your mind wander..
It's much too small to be outside on it's own.........
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Try not to let your mind wander..
It's much too small to be outside on it's own.........
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post #4 of 5
In many recipes buttermilk and yogurt are used due to their acidic properties, not just their flavor.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #5 of 5
Welcome to Cheftalk!

:)

buttermilkÊÊ

Notes: Ê Despite its name and creamy consistency, buttermilk is relatively low in fat. It's sometimes tolerated by people with lactose intolerance since some of the lactose is fermented by bacteria.

Most of the buttermilk found in supermarkets is cultured buttermilk, made by adding a bacterial culture to low-fat or nonfat milk. More authentic and tasty, though, is churn buttermilk, which is the liquid that remains after milk is churned into butter. Since recipes often call for just small amounts of buttermilk, many cooks use reconstituted powdered buttermilk.Ê

Substitutes: Combine one cup of milk (or soymilk) plus one tablespoon of lemon juice or vinegar, and allow to stand for ten minutes OR Combine one cup of milk plus two teaspoons cream of tartar, and allow to stand for ten minutes OR Combine two parts plain yogurt plus one part milk OR plain, low-fat yogurt OR sour cream OR molasses (in batters that also call for baking soda)ÊÊ

Cooking hints: Churn buttermilk may require longer baking times than ordinary commercial buttermilk.
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