Soy Buttermilk Recipes
HOMEMADE BUTTERMILK
When you need a buttermilk substitute for a recipe, you can make your own. I use this when making my Irish soda bread.
Provided by noubeh
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Pour milk into a bowl; add lemon juice and stir to combine. Let sit for 5 minutes. Use immediately.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 11.9 g, Cholesterol 19.5 mg, Fat 4.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 100.1 mg, Sugar 11.5 g
KILLER CHOCOLATE CAKE
Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake together.
Provided by Raquel Pelzel
Categories Dessert Cake Bake Chocolate Dark Chocolate Soy Sauce Buttermilk
Yield Makes one 9-by-13-inch frosted cake
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350°F. Grease a 9-by-13-inch glass or metal cake pan with the 1 tablespoon of room temperature butter.
- Whisk together the flour, cocoa, baking powder, baking soda, and salt in a large bowl. Combine the buttermilk and vanilla in a medium bowl or a 2-cup liquid measuring cup.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if using a handheld mixer), cream the 1 cup of butter and the brown sugar on low speed until creamy and well combined. Increase the speed to medium-high and beat until light and airy, about 2 minutes. Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well between each addition and scraping down the side and bottom of the bowl as needed. Once all 3 eggs are added, beat for 1 minute on medium speed to get the mixture nice and fluffy.
- Reduce the speed to medium-low and add the flour mixture alternately with the buttermilk mixture in three batches, starting with the flour. Add the melted chocolate and mix on medium speed until well incorporated, stopping the mixer to scrape down the side and bottom of the bowl as needed.
- Use a rubber or offset spatula to scrape the batter into the prepared pan and even it out as much as possible. Bake until a cake tester inserted into the center of the cake comes out clean and the center of the cake resists light pressure, about 40 minutes. Remove from the oven and set aside to cool completely, at least 2 hours, before frosting.
- Make the frosting: Put the butter in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl, if using a handheld mixer). Beat on medium-high speed until smooth. Turn off the mixer and sift the confectioners' sugar into the bowl and combine on low speed. Add the melted chocolate, soy sauce, and vanilla and beat on low speed until combined. Increase the mixer speed to medium-low and whip until glossy, 15 to 30 seconds.
- Use an offset spatula or butter knife to spread the frosting on top of the cooled cake. Cut into squares and serve.
- DO AHEAD: The cake will keep, loosely covered with plastic wrap in the refrigerator, for up to 3 days. Let it sit out at room temperature for 15 to 20 minutes before slicing and serving.
SOY "BUTTERMILK"
This is a helpful substitution for those of us who can't have dairy products! I've used this many times with great success!
Provided by Kree6528
Categories Soy/Tofu
Time 12m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Mix together lemon juice and soy milk; let sit for 10 minutes.
- (An easier way to think about this is to put 1 Tbsp lemon juice into a measuring cup, then simply add soy milk until you have a cup)
- Add this to recipes as you would buttermilk!
- This also works with 1 Tbsp vinegar in place of the lemon juice.
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VEGAN BUTTERMILK - SIMPLE VEGAN BLOG
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5/5 (4)
Calories 6 per serving
Category How-To
- Let the mixture rest at room temperature for about 10 minutes. After this time, the milk will thicken and curdle.
- Keep leftovers in an airtight container in the fridge for about 3-4 days (time may vary depending on how long the milk you’re using lasts) or in the freezer for up to 3 months.
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5/5 (126)
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Category Beverage
Calories 151 per serving
- Gently stir and let the mixture sit for about 5 minutes. This will allow the milk to slightly curdle, giving it a buttermilk-like texture and taste.
14 SUBSTITUTES FOR BUTTERMILK - HEALTHLINE
From healthline.com
Author Marsha Mcculloch, MS, RD
Published 2021-12-17
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 that you can use instead of vinegar to make buttermilk. To make 1 cup (240 mL) 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 be able to tolerate it (3). However, if you have a very low tolerance for lactose, you can make a buttermilk substitute with lactose-free milk — though it may taste a little sweet (4).
- 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 thick texture 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 like 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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From cookieandkate.com
4.8/5 (8)
Calories 152 per serving
Category Baking Basics
- Fill the measuring cup to the 1-cup mark with milk. Stir and let the mixture rest for at least 5 to 10 minutes. You will see some light separation in the milk (curdling). Use as instructed.
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5/5 (3)
Total Time 2 mins
Category How To
Calories 42 per serving
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From allrecipes.com
Estimated Reading Time 1 min
- Sour Cream + Milk. ¾ cup sour cream + ¼ cup milk. Related: Recipes with Buttermilk. What Is Sour Milk? this link is to an external site that may or may not meet accessibility guidelines.
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5/5 (2)
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Total Time 2 mins
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5/5 (2)
Total Time 2 mins
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- Squeeze half a fresh lemon into a measuring jug until you have approximately 1 tbsp of lemon juice.
- Leave the ingredients to sit together for approximately 1 minute. The soy and lemon will start to thicken and curdle naturally.
- Use immediately in a range of dishes, or store in the refrigerator for 3-4 days. You can also freeze this vegan buttermilk substitute in an airtight container for up to 3 months.
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5/5 (7)
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Category Breakfast
Calories 130 per serving
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