How to Make Buttermilk Substitute
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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Homemade Buttermilk Recipe shows you how to make a substitute easily and successfully not only at any time but also in any amount you need right at home!
IMPORTANT NOTE: This recipe was updated and improved on 3/7/2023, to include new step-by-step photography, clearer definition, answers to the most frequently asked questions and Pro Chef Tips (for making small quantities).
Buttermilk is widely accessible in Ireland as it is a main ingredient in traditional Brown Soda Bread. However, since moving to the U.S. I realized it’s not as readily available. How to make its substitute at home is very easy and a very important Bold Baking Basic I’ve learned over the years working as a professional chef. I’m excited to share it with you so you can elevate your baking and cooking, especially in Irish recipes!
Buttermilk is used a lot in my recipes but not on a weekly basis. So I always find myself using half a carton in a recipe and then by the time I want to use it again, it is bad and would have to be thrown away. I hate waste so here comes my simple solution using only 2 ingredients! If you are in this situation you now know that you can whip up a great substitute in minutes!
This recipe makes a great addition to any pancake recipe, like my Best-Ever Buttermilk Pancake recipe, Red Velvet Pancakes and even my Churro Waffles. Plus, I use it in my Best-Ever Chocolate Cake and traditional Irish Soda Bread.
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Buttermilk is a fermented drink.
Traditional buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. In this case, regular milk was left to sit until the cream and milk separated. During that time, Lactic acid would occur naturally to ferment the milk. In this acidic environment, fat coalesces more readily to form butter. As a by-product, the leftover liquid is traditional buttermilk.
Cultured buttermilk is milk that has been pasteurized and homogenized and then deliberately inoculated with a culture to simulate the naturally occurring acid bacteria. As the milk pH decreases and the primary milk protein-casein curdles to form a thick-texture buttermilk as a result.
Acidified buttermilk is a substitute made by adding a food-grade acid to milk. Then let the mixture sit for roughly 10-30 minutes until it curdles. Any type of milk with any level of fat content will do the job.
That’s it!
First, stir in lemon juice or vinegar into the milk to combine. Then let sit for 30 minutes at room temperature until the milk begins to curdle and becomes acidic. Voila!
Because it adds tangy flavor, moisture as well as tenderness to baked goods, I love using it to bake! Once you know how simple it is to make you never have to run to the grocery store just for it or leave it out of your recipes again.
The great news is YES! You can use coconut milk, almond milk, soy milk, cashew milk or any other non-dairy milk of your choice!
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Can I substitute milk for buttermilk?
Sorry, but NO! Because milk lacks the acid that will react with a raising agent to release gas to yield a good rise, and in addition, will break down protein in flour to make baked goods softer. In this way, the protein won’t have big holes so moisture will be locked in. Consequently, you will get soft and moist results. For the same reason, in cooking such as fried chicken, even a small amount of buttermilk can make a big difference!
Can I substitute sour cream, plain kefir, or plain greek yogurt for buttermilk? What’s the difference?
Yes, you can substitute one for another. However, given that most are dairy, it may not be as feasible as it seems. Comparatively, you can make buttermilk dairy-free easily!
How to store buttermilk? Can I freeze it?
You can store it in an airtight container or bottle in the refrigerator for up to 3 days. In order to extend its shelf life, you can also store it in the freezer it for up to 2-3 months. As a matter of fact, dairy doesn’t often defrost the same way but the acid in there should still work well in recipes.
(a little more than )1 cup of buttermilk= 6 tsp/ 2 tablespoons lemon juice/vinegar + 1 cup milk
¼ cup = ½ tablespoon lemon juice/vinegar + 1/4 cup milk ⅓ cup= 2 teaspoon lemon juice/vinegar + 1/3 cup milk ½ cup= 1 tablespoon lemon juice/vinegar + 1/2 cup milk ⅔ cup= 4 teaspoons lemon juice/vinegar + 2/3 cup milk ¾ cup= 1½ tablespoon lemon juice/vinegar + 3/4 cup milk
IMPORTANT NOTE: This recipe was updated and improved on 3/7/2023, to include new step-by-step photography, clearer definition, answers to the most frequently asked questions and Pro Chef Tips (for making small quantities).
Source: https://gardencourte.com
Categories: Recipe
This post was last modified on 19/10/2023 19:29
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