Buttermilksubstitution Recipes

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BUTTERMILK SUBSTITUTE



Buttermilk Substitute image

Why buy buttermilk when you can make your own cheap and easy at home?

Provided by Tigerlilly

Categories     100+ Everyday Cooking Recipes

Time 10m

Yield 1

Number Of Ingredients 2

1 cup milk
1 tablespoon lemon juice

Steps:

  • Stir milk and lemon juice together in a bowl; let sit for 5 minutes.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 12.7 g, Cholesterol 19.5 mg, Fat 4.8 g, Fiber 0.1 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 100.2 mg, Sugar 11.8 g

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THE BEST BUTTERMILK SUBSTITUTES | EPICURIOUS

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Estimated Reading Time 3 mins
  • Acidified Milk. Add one tablespoon lemon juice or white vinegar to a liquid measuring cup, and add enough milk until it measures 1 cup. Stir, and let sit for five minutes before using.
  • Watered-Down Yogurt. Whisk a bit of milk or water into plain, unsweetened yogurt until you get a buttermilk-like consistency. The proportion will depend on the thickness of your yogurt, but generally it'll be around 1/4 liquid with 3/4 cup yogurt.
  • Watered-Down Sour Cream. Whisk together equal parts sour cream and water. This hack is particular good in pancakes and coffee cakes. (Another cool sour cream trick?
  • Kefir. No tinkering needed for this one: substitute equal parts kefir for buttermilk in any recipe—just make sure it's unsweetened, unflavored kefir. (Use any additional leftover kefir to make this lovely beet soup.)
  • Cream of Tartar and Milk. Have some cream of tartar in the house from the last time you made meringues? Bingo! Whisk 1 3/4 teaspoons cream of tartar into one cup of milk.


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Author Marsha Mcculloch, MS, RD
Published 2019-02-04
Estimated Reading Time 7 mins
  • Milk and Vinegar. Adding vinegar to milk gives it an acidity similar to that of buttermilk. You can use various kinds of vinegar, such as apple cider or distilled white vinegar, but the latter has a more neutral flavor.
  • Milk and Lemon Juice. Lemon juice is an acid you can use instead of vinegar to make buttermilk. To make 1 cup of buttermilk substitute, add 1 tablespoon (15 ml) of lemon juice to a liquid measuring cup.
  • Milk and Cream of Tartar. Another acidic substance that can be combined with milk to make a buttermilk substitute is cream of tartar, chemically known as potassium bitartrate.
  • Lactose-Free Milk and Acid. Buttermilk is lower in lactose than regular milk, so people with lactose intolerance may find that they can tolerate it (3).
  • Sour Cream and Water or Milk. Sour cream is made by using lactic acid bacteria to ferment cream, giving it a tangy flavor similar to buttermilk (5). However, sour cream is thicker than buttermilk, so it’s best to thin it with water or milk when making a buttermilk substitute.
  • Plain Yogurt and Water or Milk. The tangy, acidic flavor and composition of yogurt is similar to buttermilk, so plain yogurt makes for a good substitute.
  • Plain Kefir. Unflavored kefir is a fermented milk beverage that looks and tastes similar to buttermilk (6). You can use plain kefir to replace buttermilk cup for cup.
  • Buttermilk Powder and Water. You can buy powdered, dehydrated buttermilk and return it to a liquid state by adding water, per the instructions on the package.


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  • Stir lemon juice or vinegar into milk and set at room temperature for 10 minutes. Milk will begin to curdle slightly.
  • Whisk milk into yogurt or sour cream until you get the consistency of buttermilk (thick milk). Adjust quantity of milk based on how thick your yogurt or sour cream are. Use immediately.
  • Whisk milk into kefir to thin it out to the consistency of buttermilk. This typically only takes about 1 tablespoon of milk per cup of kefir. Adjust depending on the consistency of kefir. Use immediately.


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  • Lemon juice. Add one to two tablespoons lemon juice to a plant-based milk alternative (such as soy milk or almond milk) to measure one cup. Stir the mixture, let it stand for five to ten minutes or until thickened (aka curdled) and you’re good to go.
  • Vinegar. This method works the same as above, except you swap the lemon juice for one tablespoon vinegar—both white vinegar and apple cider vinegar will work.
  • Cream of tartar. For every cup of dairy-free milk, use one and a half teaspoons cream of tartar—but add it to the recipe’s dry ingredients to avoid clumping.
  • Vegan sour cream. You can easily achieve a dairy-free, buttermilk-like ingredient using a commercially available vegan sour cream. All you have to do is whisk some dairy-free milk or water into the product until you get the right consistency.
  • Vegan yogurt. Use the same method as above but swap vegan sour cream for plain and unsweetened vegan yogurt (like soy, almond or coconut).
  • Tofu. For every one cup of buttermilk, purée one-quarter cup of silken tofu with a pinch of salt, one tablespoon vinegar or lemon juice and half a cup water in a blender.
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  • Lemon juice and a plant-based milk alternative. Soy milk and almond milk are popular plant-based milk alternatives. To make this, add 2 tablespoons of lemon juice to 1 cup of a preferred milk alternative to make a buttermilk substitute.
  • Vinegar and a plant-based milk alternative. This is similar to the above recipe. However, instead of lemon juice, a person can mix 2 tablespoons of vinegar with their milk alternative.
  • Vegan sour cream and water. Vegan sour cream is commercially available as a suitable option for buttermilk alternatives. To make the buttermilk substitute, mix 1/2 a cup of vegan sour cream with 1/2 a cup of water.
  • Tofu, water, and acid. Tofu is a food product made from soybean curds. It contains no cholesterol or gluten and is low in calories. A person can use tofu to create an alternative to buttermilk.
  • Unsweetened coconut milk and acid. Unsweetened coconut milk traditionally has very low carb levels and can be quite high in fat. It also makes an effective buttermilk replacement in recipes when combined with a suitable acid such as lemon juice, white wine vinegar, and apple cider vinegar.
  • Unsweetened cashew milk and acid. Another suitable alternative to regular milk is cashew milk. Cashew milk is very low in carbohydrates, making it suitable for keto diets.
  • Milk and vinegar. Milk and vinegar combine well to create a suitable alternative to buttermilk. The vinegar gives the milk an acidic, tangy taste, similar to buttermilk.
  • Milk and lemon juice. Lemon juice is a suitable alternative to vinegar when making buttermilk substitutes. Use the same recipe as above, replacing the vinegar with lemon juice.
  • Milk and cream of tartar. Another suitable acid that can combine with milk to make a buttermilk alternative is cream of tartar. Cream of tartar, also known as potassium bitartrate, is the powdered form of tartaric acid.
  • Sour cream and water. Sour cream has a similar flavor to buttermilk. Cream fermented with lactic acid bacteria becomes sour cream. This gives it the tangy, sour flavor.


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