How to Make Buttermilk Substitute
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
1 cup
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Calories
100 kcal
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Course
Condiments
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Cuisine
American
How to Make Buttermilk Substitute
Description
This method simply mixes one tablespoon of lemon juice or white distilled vinegar with milk to the one-cup line and stirs. The acid causes the milk to thicken slightly and develop a lightly curdled appearance similar to buttermilk. This curdled milk substitute can be used in recipes requiring buttermilk to provide similar acidity and consistency.
The recipe yields one cup of substitute buttermilk; use only the amount needed for your recipe. This simple preparation is practical when you do not have buttermilk on hand but want the acidity and texture it contributes, particularly in baking where it reacts with leavening agents.
The note clarifies that the milk used is a 'scant cup,' meaning just under a full cup by volume, as the lemon juice is first added before filling to the measurement line.
Ingredients
- 1 Tablespoon lemon juice may substitute 1 Tablespoon white distilled vinegar, fresh or bottled
- 1 cant cup* milk
Instructions
- Pour one Tablespoon of lemon juice (or one tablespoon of vinegar) into a liquid measuring cup.
- Add milk until liquid reaches the 1-cup line (at eye level).
- Stir. The milk will thicken a little and may appear to be slightly curdled or chunky.
- Use buttermilk in your recipe as instructed (note that this recipe yields a cup, please use only the amount called for in your recipe).
Notes
- Use a scant cup of milk meaning slightly less than a full cup to accommodate the added lemon juice or vinegar.
- This substitute provides acidity and thickening similar to buttermilk for baking and cooking uses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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