Hop Aboard the Buttermilk Express

Dear Home Ec 101,

I can’t get to the store today and this recipe calls for buttermilk, do you have an easy substitution?

Signed,

Sour Sue
Heather says:
Most recipes that call for buttermilk do so for the acidity it brings to a recipe. Sometimes the acidity is used to help tenderize meat such as chicken, to help reduce strong “fish” flavors, or to activate baking soda. The easiest substitution is:

Place 1 TBSP white vinegar or lemon juice into a measuring cup, then fill the measuring cup to the one cup line with milk. Stir and let sit for five minutes before using.

Got it? Good.

Send your household questions to helpme@home-ec101.com.



10 Comments

  1. WamSninna on May 21, 2010 at 5:58 am

    Hello i’m new on here, I came upon this board I have found It quite accommodating & it’s helped me a lot. I should be able to give something back and guide others like its helped me.

    Thanks, See You Later

  2. Fried Chicken: Fearless Friday #18 | Home Ec 101 on September 11, 2009 at 7:56 am

    […] 1 cup buttermilk […]

  3. ana on December 6, 2008 at 10:41 am

    Yes Nancy you are right. The substitute is far better and less expensive. I must say Heather that you have a nice blog here – way to go answering the questions. Good luck!

  4. Rachel on November 25, 2008 at 1:32 pm

    Isn’t there something involving cream of tartar, too?

  5. CJ on November 25, 2008 at 11:23 am

    Heather-

    Before your coffee… *L*

    I laughed out loud because I was thinking the same thing.

    That’s what blog friends are for, yes?

  6. Nancy on November 24, 2008 at 8:44 pm

    Actually, I’ve read in a few places that the substitution for buttermilk (1 TB lemon juice then add enough milk to make one cup) actually works BETTER than buttermilk. Given the price of buttermilk compared to regular milk, I use the substitution all the time, mostly for pancakes and waffles, occasionally for scones and cornbread.

  7. Kendra on November 24, 2008 at 6:32 pm

    What is the shelf life of powdered buttermilk? That sounds wonderful…I’ve never seen that here.

  8. Lenetta on November 24, 2008 at 9:46 am

    I bought the powdered buttermilk that’s in the baking aisle. You add it with the dry ingredients and then just add water where it says to add buttermilk. (Measurements are on the package.) Pretty cool stuff. Secco brand or something I think?

  9. Heather on November 24, 2008 at 9:23 am

    D’oh! You caught me posting before coffee. 😉 Yes, regular milk and I edited the post.
    Thanks!

  10. CJ on November 24, 2008 at 9:04 am

    “Place 1 TBSP white vinegar or lemon juice into a measuring cup, then fill the measuring cup –(With what?)– to the one cup line. Stir and let sit for five minutes before using.

    Milk?

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