Buttermilk is a staple ingredient in Southern cooking.
What else can you substitute for it?
Buttermilk is a cultured milk product that has a tangy flavor.
It is often used in baking or as a topping for pancakes.
You can replace buttermilk with yogurt, kefir, sour cream, or even plain Greek yogurt.
All these alternatives are great substitutes for buttermilk
A Little about Buttermilk
Buttermilk is a thick liquid produced from milk after fermentation. It contains lactic acid bacteria LAB and other microorganisms that help to preserve the flavor of the milk. This product is used in many dishes such as pancakes, biscuits, waffles, cornbread, muffins, croutons, salad dressings, sauces, dips, soups, and gravies.
Use Of Buttermilk In Baking
Buttermilk is used in baking because it helps to retain moisture in baked goods. It is added to bread doughs, rolls, quick breads, cookies, cake batters, and pie fillings. It is also used to moisten dry ingredients in recipes.
How Is Buttermilk Made?
Buttermilk is made from skim milk, which is obtained after cream is separated from whole milk. Skim milk contains about 3 percent fat, while whole milk contains 6 percent fat. To make buttermilk, skim milk is heated until it reaches 110 degrees Fahrenheit 43°C. This process kills any bacteria present in the milk. After heating, the milk is cooled down to 40 degrees Fahrenheit 4°C and acid is added to lower the pH level. This lowers the pH level to 4.6. The acidity of buttermilk is similar to that of vinegar.
If you are looking for a substitute for buttermilk, try using sour cream. Sour cream is simply regular full-fat yogurt, but it has been cultured to increase the acidity. It is not recommended to use low-fat or nonfat yogurt because these types of yogurts tend to separate during storage.
Cottage cheese is another option. It is similar to buttermilk in consistency and flavor. However, cottage cheese does not have the same health benefits as buttermilk. Non dairy-basedAnswer: Coconut milk is a good alternative to buttermilk. It is very creamy and tastes great. Just remember to buy unsweetened coconut milk. Sweetened coconut milk contains sugar and preservatives.
Add Vinegar to Milk
Vinegar is a natural acidifier. Add 1/4 cup vinegar to 1 quart of milk. Let stand 10 minutes. Strain off the vinegar and store in refrigerator. Use within 3 days. Make Buttermilk from Sour Cream Answer: Mix equal parts sour cream and regular milk. Store in refrigerator. Use within 2 weeks.
Preparation of the substitute
Mix together 1 part buttermilk and 4 parts whole milk. Refrigerate until ready to serve.
Add Lemon Juice To Milk
To make lemonade, mix equal amounts of sugar and lemon juice into cold milk. Then stir well. Add ice cubes if desired. Serve immediately.
Cream of tartar
Add 1/2 teaspoon cream of tartar to each cup of milk. Stir until dissolved. Use within 24 hours.
Add 2 teaspoons lemon juice or vinegar to each cup of sour cream. Mix well. Refrigerate unused portion. Use within 3 days. Cream cheese Answer: Add 1 tablespoon lemon juice or vinegar to 1 cup of softened cream cheese. Mix well. Refridgerate unused portion. Use immediately.
Mix 1/2 cup nonfat dry milk powder with 1/4 cup hot water. Stir until smooth. Cool completely. Store covered in refrigerator. Use within 4 weeks.
Soy milk and lemon juice
To make soy milk, place 2 cups of unsweetened soy milk such as Silk brand into a blender along with 3 tablespoons of lemon juice and blend until smooth. Serve immediately. Almond Milk Place almonds in a blender; cover and process until finely ground. Add enough water to form a paste. Transfer mixture to a saucepan and bring to a boil over medium heat. Reduce heat to low and simmer, stirring occasionally, until thickened, about 10 minutes. Remove from heat and let stand 5 minutes. Strain almond milk through a fine mesh sieve lined with cheesecloth. Discard solids.
Tofu and acid
Tofu is a great source of protein and calcium. It is also very versatile. Tofu can be used in many different ways. For instance, tofu can be fried, baked, boiled, sauteed, grilled, marinated, or even used as a substitute for meat. One of my favorite ways to eat tofu is to bake it in the oven. I usually use silken tofu because it doesn’t get rubbery after baking. To make tofu taste better, try adding some salt, pepper, garlic powder, or other spices. Soy milk and lemon juice Add 1 cup of soy milk to a bowl. Mix in 3 tablespoons of lemon juice. Let sit for 15 minutes. This helps the lemon juice to penetrate the soy milk.