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How to Make Buttermilk Substitute

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Adjust Servings:
1 Tablespoon of lemon juice
1 cup of milk whole, 2%, or heavy cream

How to Make Buttermilk Substitute


    Making biscuits take time and the right ingredients. If you go to the refrigerator and notice that you don’t have anymore buttermilk to create the recipe, you may want to stop what you are doing, get on your good clothes, and drive to the store and get some buttermilk or, you can make this recipe instead. You wont be disappointed on your next batch of biscuits or any other recipe that may call for buttermilk.

    • 17 minutes
    • Serves 1
    • Easy




    It’s happened to everyone at some point; you want to make a recipe but don’t always have fresh buttermilk around to complete it. Unless you drink buttermilk, it’s hard to keep it fresh. It doesn’t take long for this type of milk to turn sour. If for some reason you don’t want to get dressed, start the car, drive to the store to pick up some fresh buttermilk, drive back home, and finish your recipe, you can use this recipe instead. Within a few minutes, you can create a delicious buttermilk substitute and it doesn’t take much to accomplish.

    Why use Buttermilk?

    There are so many variations of milk these days, so why use buttermilk? Buttermilk is important in many baking recipes because it gives the breads a lighter batter and makes them more tender. The acids found in the buttermilk combines beautifully with the baking powder or baking soda once they are mixed together and the create an airy light result.

    Many recipes will simply call for 1/2 cup or even 1 cup of buttermilk so if you don’t have it in your fridge, it’s not worth the added effort to drive down to the store and get some, especially if you live further away from the store.So to create a substitute for buttermilk, you simply need to add a little acidic ingredient with regular milk you most likely have in your refrigerator. While this combination won’t result in the same thickness and consistency as regular buttermilk, it does the same task that buttermilk does once you add it to your batter.

    Equipment Needed

    * Measuring cups
    * Measuring spoons
    * Stirring spoon

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    5 minutes

    Measure and pour

    In a bowl, mix together the milk and the lemon juice.

    2 minutes


    Using your stirring spoon, stir both ingredients until they are combined thoroughly.

    10 minutes

    Let it Rest

    Cover the mixture with a clean towel, cheese cloth, or lid and set the bowl on the counter away from any cooking or food preparation. While standing at room temperature, the mixture will begin to produce small curdles. These curdles, while they are visible now, will disappear in the finished product.


    Use your Buttermilk Substitute

    Now that the substitute buttermilk is complete, you can use it in your recipes. Refrigerate what you don't use immediately and use within a few days to ensure freshness.

    Note: If you can't wait for the buttermilk substitute, you can heat the whole milk in the microwave for 30 seconds and then add your lemon juice. Once you stir the two ingredients together, you can use the substitute immediately.


    Other Substitute Ideas

    * Yogurt - Use 3/4 cups of plain yogurt to 1/4 cup of water. Stir
    * Sour Cream - Use 3/4 cups of sour cream to 1/4 cup of water. Stir
    * Cream of Tarter - Use 1 cup of whole milk to 1 3/4 teaspoon of cream of tartar. Allow the combination to stand for ten minutes before using
    * Kefir - Use kefir with water until the combination reaches buttermilk consistency. Use what the recipe calls for.


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