Making buttermilk substitute is easy and cost effective. With just a few simple ingredients, learn to make buttermilk substitute to use in so many recipes.
Buttermilk is one ingredient that I love to have on hand in my refrigerator. I use it in so many recipes, it is one item that I never like being without. But, the reality is, sometimes I think I have plenty of buttermilk only to realize that I don’t. Or, we’re traveling and it just isn’t convenient to have as many items with us for cooking as I’d like. That’s when I turn to making my own buttermilk substitute.
Based on the emails I receive, making your own buttermilk substitute is one thing that you would like to be able to do as well. Well, today is the day!
Before we begin though, let’s talk a little bit about buttermilk.
What is Buttermilk?
Traditionally, buttermilk was the leftover liquid from churning cream to make butter. This is now referred to as traditional buttermilk.
The buttermilk that you buy in the grocery stores is now a cultured buttermilk, which is produced by adding cultures to milk during the fermentation process to simulate the lactic acid that would naturally occur in traditional buttermilk.
How Do You Use Buttermilk?
Buttermilk adds a tangy flavor to many dishes such as salad dressings and dips.
Buttermilk is great for soaking meats and vegetables to tenderize them before cooking, generally frying.
Leavens Baked Goods
Buttermilk reacts with other chemical leaveners in recipes to produce gas bubbles which then helps cakes, cookies, and other baked goods to rise.
Even more recipes where I use buttermilk.
Here’s how I make my homemade buttermilk substitute. I hope you find this useful!
- 1 cup whole milk
- 1 tablespoon distilled white vinegar OR
- 1 tablespoon fresh lemon juice
- Pour milk into a glass measuring cup. Add distilled white vinegar OR lemon juice and allow to sit for about 10 minutes before use. The milk will thicken. Use as you would in a recipe that calls for buttermilk.