Back in the day, when people churned homemade butter, they would end up with two products. The fat in the cream would solidify into butter while the protein, sugar, and water would separate out into a thick liquid. This liquid was set aside and allowed to ferment overnight into what is known as buttermilk. When substituting buttermilk, it’s important to replicate the flavor and acid. These two properties have to be present to capture the flavor and to allow for the chemical reactions needed to create the right texture.
For 1c of buttermilk substitute: - Add 1 tablespoon lemon juice to 1 cup nondairy milk. - Whisk well and allow to sit for 5 to 10 minutes. - Once the mixture has thickened, it’s ready to use.
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For 1c of buttermilk substitute: - Add 1 tablespoon vinegar to 1 cup nondairy milk of choice. - Whisk well and allow to sit for 5 to 10 minutes. - Once the mixture has thickened, it’s ready to use.
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For 1c of buttermilk substitute: - Add 1 ½ teaspoons of cream of tartar to the dry ingredients. - Add 1 cup of nondairy milk to the liquid ingredients. - Continue recipe as instructed.
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For 1c of buttermilk substitute: - Add ¼ cup nondairy milk to ¾ cup yogurt or sour cream. - Mix vigorously until you get a consistent texture.
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