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.
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“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?
D’oh! You caught me posting before coffee.
Yes, regular milk and I edited the post.
Thanks!
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?
What is the shelf life of powdered buttermilk? That sounds wonderful…I’ve never seen that here.
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.
Heather-
Before your coffee… *L*
I laughed out loud because I was thinking the same thing.
That’s what blog friends are for, yes?
Isn’t there something involving cream of tartar, too?
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!