Wednesday, October 24, 2012

Kitchen Tip: How To Make a Buttermilk Substitute

Kitchen Tip: How To Make a Buttermilk Substitute recipe by Barefeet In The KitchenWhen I was a child, my mom's banana bread recipe taught me to add a bit of vinegar or lemon juice to a cup of milk and let that rest for a few minutes while mixing the other ingredients. I didn't know that I was making buttermilk. I just knew that her banana bread never failed me.

As an adult, I have never purchased buttermilk. Buttermilk is simply soured milk. In an even more appetizing description, it is somewhat curdled and thickened as well. Buttermilk may not sound appetizing, but it is a fantastic thing when it comes to baking. The acid in the buttermilk reacts with baking soda in a recipe to create lighter and fluffier baked goods.

It is a simple matter to make your own buttermilk whenever it is called for in a recipe.
Acid + Milk + a few minutes to rest = Buttermilk

Add one tablespoon of lemon juice or white vinegar to a liquid measuring cup. Add milk until the amount reaches one cup. Let this mixture sit at room temperature for 5 minutes. The milk should look curdled. Stir the milk and use in any recipe that calls for buttermilk.

I've seen other methods using sour cream, plain yogurt and cream of tartar. I haven't tried them myself, but they should work just as well.

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12 comments:

  1. This is exactly how I make mine too! I stumbled upon this tip by accident though... I picked up milk instead of buttermilk once and didn't know what to do with the recipe I was going to make... Google is an amazing thing sometimes! lol

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  2. I love buttermilk, and I almost always have it in the fridge, but on the few occasions when I didn't, I've used this method and it's perfect.

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  3. I probably end up doing this half the time just because we're out of buttermilk. Just like most of the time I'm out of half and half and just blend milk and cream together.

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  4. My husband can drink an entire gallon of buttermilk in a few days. It's not my thing but I do cook/bake with it all the time. This is great information for those times when I am out! Thanks

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  5. I'm sorry, but you are mistaken. This is simply a SUBSTITUTE for Buttermilk. Buttermilk is not just soured milk.
    To make buttermilk, you must first make butter: put cream in a bowl and mix it until you have a lump of butter... take the lump out and look at the leftover liquid in your bowl. THAT is buttermilk.

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    1. You are correct, Laura. However, this is a great substitute that I have used for many years. I've also used the buttermilk leftover after making butter and I have to admit that I prefer this flavor. Thank you for adding the clarification.

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    2. I can assure you the liquid leftover from making butter is NOT the same as the buttermilk you buy in the store. The buttermilk in the store has been treated with a culture. The liquid in the butter bowl has had the butter fat removed and is basically skim milk and untreated with any cultures. It is not acidic.

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  6. My mother used to DRINK buttermilk. It used to gag me. I never buy buttermilk- I always make it this way and have for over 30 years.

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  7. Ive tried this with vinegar but it didn't curdle the milk, is it because I used 1% milk?

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  8. my family used to make clabored milk

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