Hooboy. Yeah, ummm...I guess it helps to know what your ingredients are as well as what purpose they're serving in your food.
Typically, buttermilk is being used for a specific flavor OR for leavening purposes (acid to your baking powder). If you are baking and need it for baking purposes, add a splash of vinegar (white or cider) or lemon juice to your milk (about a tsp per cup I think it is...). If you need a sub for flavor purposes you can substitute plain yogurt thinned somewhat with milk. Heck, this also works for baking purposes, even un-thinned in some instances.
Ouch. I didn't think about subbing the other direction. I'm firmly of the opinion that buttermilk's not good for much other than baking, or such things, but my husband drinks it straight up - which all comes to the same conclusion of us never having enough buttermilk and me needing to know substitutions.
Yea...buttermilk is called that because it's what's leftover after you make butter...at least that's the traditional method...they do some other fermentation thing these days...the moral is that buttermilk == milk-butter
Comments 9
Typically, buttermilk is being used for a specific flavor OR for leavening purposes (acid to your baking powder). If you are baking and need it for baking purposes, add a splash of vinegar (white or cider) or lemon juice to your milk (about a tsp per cup I think it is...). If you need a sub for flavor purposes you can substitute plain yogurt thinned somewhat with milk. Heck, this also works for baking purposes, even un-thinned in some instances.
What were you trying to make?
Reply
Reply
*petpetpet* Abby is an adventurous young lady. :)
Reply
See, that's what's fun about young kids... they don't know what stuff is supposed to taste like, so they're open to new experiences. :)
Reply
Reply
Reply
Leave a comment