To replace 1 cup buttermilk, use 1 tablespoon lemon juice or white vinegar, plus milk to make 1 cup. Stir and let it stand 5 to 10 minutes until it thickens slightly. Works in pancakes, biscuits, cakes and marinades.
For 1 cup buttermilk, use:
1 tablespoon lemon juice or white vinegar, plus milk to make 1 cup
Stir and let it stand 5 to 10 minutes until it thickens slightly. Works in pancakes, biscuits, cakes and marinades.
¾ cup plain yogurt mixed with ¼ cup milk
Thicker and tangier than the lemon version. Good in baking and dressings.
1¾ teaspoons cream of tartar whisked into 1 cup milk
Mix the cream of tartar with a little of the milk first so it doesn't clump.
Buttermilk's acid reacts with baking soda to make baked goods rise, so always use an acidic substitute rather than plain milk.
To replace 1 cup buttermilk, use 1 tablespoon lemon juice or white vinegar, plus milk to make 1 cup. Stir and let it stand 5 to 10 minutes until it thickens slightly. Works in pancakes, biscuits, cakes and marinades.
Yes. For 1 cup buttermilk, use ¾ cup plain yogurt mixed with ¼ cup milk. Thicker and tangier than the lemon version. Good in baking and dressings.
Yes. For 1 cup buttermilk, use 1¾ teaspoons cream of tartar whisked into 1 cup milk. Mix the cream of tartar with a little of the milk first so it doesn't clump.
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