What to use instead of Buttermilk?
I have a new concept for Mondays on the Foodie-file. I get asked questions by readers on a regular basis and have decided to share the answers with other foodie people who might be interested. To kick off; a question I get asked at least once a month:
Is there anything that can be substituted for buttermilk? Recipes usually call for a small amount and you can’t buy less than a litre so I end up either not making the recipe or throwing out the unused portion.
Sour milk is the best substitute for buttermilk. To every one cup of milk add, either, 1 tablespoon lemon juice, 1 tablespoon white vinegar or 1 tsp cream of tartar. Allow the mixture to stand for 5 or 10 minutes and substitute in equal quantities for buttermilk.
However, if you enjoy baking and eating baked goods, I would like to strongly recommend that you spurge on the litre of buttermilk. Buttermilk gives baked goods an incredibly soft and light texture that cannot completely be replicated. People have asked me why my biscuits taste so good (ok, I’m sounding like Loretta Lynn, but it’s true) and the answer is buttermilk; same goes for pancakes and quick breads. If you have a lot left over after making a recipe, pour it into an ice cube tray and freeze it. Take out a few cubes the next time you are baking your muffins. Also buttermilk is low in fat so it’s great to make a salad dressing, smoothie or add to mashed potatoes if it’s left in the fridge.
Finally, If the buttermilk is a major ingredient in the recipe, like a buttermilk pie or fried chicken – then do not substitute, go for the real thing.
Disagree with my advice? Want to write in and try to stump me? Leave a comment and I’ll get back to you next Monday.