Mardi Gras Party Food
Heritage Ball Jars
It's not a perfect substitute, but it'll generally work in a pinch!
In some recipes, 3/4 cup of plain, unflavored yogurt and 1/4 cup of whole milk will also work as a substitute for buttermilk.
.
Friday, February 1, 2008
How to Make a Homemade Buttermilk Substitute
For each cup of buttermilk needed, to a one cup measure or larger, add one tablespoon of fresh lemon juice or white vinegar, then top off with whole milk. Stir and let sit to "sour" for about 15 minutes. Stir again and proceed with recipe.
It's not a perfect substitute, but it'll generally work in a pinch!
In some recipes, 3/4 cup of plain, unflavored yogurt and 1/4 cup of whole milk will also work as a substitute for buttermilk.
.
It's not a perfect substitute, but it'll generally work in a pinch!
In some recipes, 3/4 cup of plain, unflavored yogurt and 1/4 cup of whole milk will also work as a substitute for buttermilk.
.
5 comments:
Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!
From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.
Subscribe to:
Post Comments (Atom)
Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!
Click for additional information.
I always buy something for a recipe that I don't use all of it and it sits in the fridge until it spoils. Something i picked up and you may have as well is liquids like buttermilk, stocks, juices, I will freeze in the ice cube trays(after I measure out what it takes to fill up one cube). Then place these frozen cubes in a ziplock bag, label and date it. then when a recipe calls for buttermilk, etc, I take out the appropriate amt of cubes. I also do this with eggs.
ReplyDeleteYes! I pretty much go through my buttermilk, but I freeze all sorts of other things & couldn't live without my ice cube trays Anthony!!
DeleteI make my buttermilk by using 150ml milk and 4 tps white vinger or 4tps lemon juice.
ReplyDeleteLike so many others, I buy buttermilk, for specific recipes and then don’t use all of it. It then winds up turning into refrigerated science project. I’ve used the lemon trick in a pinch and have occasionally found that I have an unwanted ‘tang’ in the end result. I’ve recently discovered that the same stuff we used in the food service industry is now available at Wally World (Wal-Mart). It’s a shelf-stable powdered cultured buttermilk blend made by SACO Foods, Inc.. It should last for about a year after opening: Providing you remember to refrigerate it and not toss it back on the shelf. D’oh! It really works very well and takes very little ‘fudging’ to get it spot-on. Hope this helps. God bless.
ReplyDeleteThanks Chris! I actually have bought that, but since I buy buttermilk all the time I rarely used it. I kept mine in the deep freeze for those rare occasions - it seemed to hold up well in there!
Delete