Buttermilk Substitutes
User Reviews
5
-
Prep Time
5 mins
-
Total Time
5 mins
-
Servings
1 cup
-
Calories
150 kcal
Buttermilk Substitutes
Description
The Buttermilk Substitutes recipe provides three distinct mixtures tailored to different culinary uses. The first option combines lemon juice or white vinegar with milk, creating a tangy liquid that curdles slightly to replicate buttermilk’s acidity, ideal for breads, pastries, and cakes. The second uses cream of tartar mixed with milk for baked goods like muffins, cakes, quick breads, and scones, providing leavening and tang without added liquid from acids. The third combines sour cream or plain yogurt with milk to create a thicker substitute suitable for dense baked goods, dressings, or marinades, offering richness alongside acidity.
Each substitute should stand for five minutes before using to allow curdling or chemical reactions to occur. Adjustments may be necessary depending on original buttermilk quantity in recipes. These substitutes expand flexibility in the kitchen when buttermilk is unavailable.
Storage tips are included: refrigerate in a sealed container for up to one week, shake before use, or freeze in freezer-safe containers or ice cube trays for up to three months. Dairy-free versions are possible by using non-dairy milks for the first two options.
Ingredients
Option 1: All-purpose use in breads, pastries, cakes, and other baked goods
- 1 tablespoon lemon juice or white vinegar
- 1 cup milk whole, 2%, 1%, or skim
Option 2: Use for muffins, cakes, quickbreads, and scones
- 1 3/4 teaspoons cream of tartar
- 1 cup milk whole, 2%, 1%, or skim
Option 3: Use for dense baked goods, dressings, and marinades
- 3/4 cup sour cream or plain yogurt
- 1/4 cup milk whole, 2%, 1%, or skim
Instructions
- Simply stir or whisk ingredients together and let stand 5 minutes before using in any recipe calling for buttermilk.
- Be sure to make the appropriate measurement scaling adjustments needed for the amount of buttermilk called for in the recipe.
Notes
- Store buttermilk substitutes up to 1 week in a sealed container and shake well before use.
- Freeze in ice cube trays or freezer-safe containers for up to 3 months for convenient portions.
- Dairy-free versions can use non-dairy milks like oat, soy, or almond milk for the lemon juice or cream of tartar options.
- Let the mixtures stand 5 minutes before use to allow curdling or acid activation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 150kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 93mg | 4% |
| Potassium | 381mg | 8% |
| Fiber | 0.1g | 0% |
| Sugar | 12g | 24% |
| Vitamin A | 396IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 301mg | 30% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
Brown Butter Pan fried Salmon with Roasted Kumquats and Vegetables
