![]() Several plant-based milk alternatives and soy products make great buttermilk replacements, depending on your dietary needs ( 9). You can also use plain yogurt, sour cream, kefir, or buttermilk powder. To make a dairy-based buttermilk substitute, add an acidic substance - typically lemon juice, vinegar, or cream of tartar - to milk. If you’re using powdered buttermilk for baking, it may work best to mix the powder with the other dry ingredients, then add the water when you’d usually add liquid buttermilk. Mixing about 1/4 cup (30 grams) of powdered buttermilk with 1 cup (240 mL) of water should yield 1 cup (240 mL) of buttermilk. You can buy powdered, dehydrated buttermilk and return it to a liquid state by adding water, per the instructions on the package. Though kefir contains a wider range of beneficial bacteria and other microbes than buttermilk, heating it will kill many of the microbes ( 7, 8). Therefore, if your recipe calls for 1 cup (240 mL) of buttermilk, simply substitute 1 cup (240 mL) of kefir. You can use plain kefir to replace buttermilk cup for cup. Unflavored kefir is a fermented milk beverage that looks and tastes like buttermilk ( 6). To make 1 cup (240 mL) of buttermilk substitute, combine 6 ounces (170 grams) of plain yogurt with 1/4 cup (60 mL) of water or milk and whisk until smooth. You can replace buttermilk cup for cup with plain yogurt, but it may work better to thin the yogurt with water or milk - especially for recipes that make a thin batter, such as cake. The tangy, acidic flavor and thick texture of yogurt is similar to buttermilk, so plain yogurt makes for a good substitute. To replace 1 cup (240 mL) of buttermilk in a recipe, combine 3/4 cup (172 grams) of sour cream with 1/4 cup (60 mL) of water or milk, and whisk the mixture until smooth. However, sour cream is thicker than buttermilk, so it’s best to thin it with water or milk when making a buttermilk substitute. Sour cream is made by using lactic acid bacteria to ferment cream, giving it a tangy flavor similar to buttermilk ( 5). Then, add lactose-free milk to the 1-cup line (240 mL) and stir. Simply add 1 tablespoon (15 mL) of lemon juice or vinegar to a liquid measuring cup. 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). Lactose-free milk and acidīuttermilk is lower in lactose than regular milk, so people with lactose intolerance may be able to tolerate it ( 3). Therefore, it’s better to mix the cream of tartar with the other dry ingredients in your recipe, then add the milk.Īlternately, you can whisk the cream of tartar with 2 tablespoons (30 mL) of milk, then add this mixture to the rest of the milk to avoid clumping. To make a buttermilk substitute, use 1 3/4 teaspoons (5 grams) of cream of tartar per 1 cup (240 mL) of milk.Ĭream of tartar tends to clump when stirred directly into milk. This fine white powder is a byproduct of making wine and has a neutral flavor ( 2). Milk and cream of tartarĪnother acidic substance that can be combined with milk to make a buttermilk substitute is cream of tartar, chemically known as potassium bitartrate. Sulfites may trigger asthma symptoms in some people ( 1). However, bottled varieties typically contain preservatives, such as sodium benzoate and sodium sulfite. You can either use fresh-squeezed lemon juice or bottled lemon juice. Then, add milk to the 1-cup line (240 mL) and stir. To make 1 cup (240 mL) of buttermilk substitute, add 1 tablespoon (15 mL) of lemon juice to a liquid measuring cup. Lemon juice is an acid that you can use instead of vinegar to make buttermilk. Though many sources recommend letting the mixture sit for 5–10 minutes before adding it to your recipe, experts suggest this isn’t necessary. If you measure the milk separately, you’ll need a scant - or not quite full - cup (around 220 mL). To make 1 cup (240 mL) of buttermilk substitute, add 1 tablespoon (15 mL) of vinegar to a liquid measuring cup. You can use any kind of milk, but if your recipe calls for a certain type of buttermilk - such as low fat - it may be best to use a similar type of milk to make a substitute. 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 vinegarĪdding vinegar to milk gives it an acidity similar to that of buttermilk. Here are several dairy-based buttermilk substitutes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |