Buttermilk has a tangy flavor and thicker consistency than milk and is commonly used to make biscuits, pancakes, waffles, muffins, and cakes. Believe it or not, buttermilk gives baked goods a light, moist, and tender texture. Its acidity activates the baking soda in recipes and acts as a raising agent.
Here’s some ways to make buttermilk substitutes:
• Milk and Vinegar – Adding vinegar to milk gives it an acidity similar to that of buttermilk. You can use various kinds of vinegar, such as apple cider or distilled white vinegar. To make 1 cup of milk and vinegar buttermilk substitute, add 1 tablespoon of vinegar to a liquid measuring cup. Then, add milk to the 1 cup line and stir.
• Milk and Lemon Juice – Lemon juice is an acid you can use instead of vinegar to make buttermilk. To make 1 cup of milk and lemon juice buttermilk substitute, add 1 tablespoon of lemon juice to a liquid measuring cup. Then, add milk to the 1 cup line and stir.
• Milk and Cream of Tartar – Cream of tartar is a byproduct of making wine and has a neutral flavor. To make 1 cup of buttermilk substitute, use 1 ¾ teaspoons of cream of tartar per 1 cup of milk. Cream of tartar tends to clump when stirred directly into milk. Therefore, it’s better to mix the cream of tartar with the other dry ingredients in your recipe, then add the milk.
• Sour Cream and Water or Milk – Sour cream is thicker than buttermilk, so it’s best to thin it with water or milk when making a buttermilk substitute. To replace 1 cup of buttermilk in a recipe, combine ¾ cup of sour cream with ¼ cup of water or milk and whisk the mixture until smooth.
Believe it or not, buttermilk is a useful ingredient, but if you don’t typically buy it or have dietary restrictions, you can easily make substitutes at home. It’s quite simple, the key elements of a buttermilk substitute are an acidic ingredient, typically lemon juice, vinegar, or cream of tartar, and a liquid, such as milk. So, the next time you feel the need to do some baking, try buttermilk or one of its substitutes.