Hi there! :)
I'm trying a new chocolate cupcake recipe that asks for 1 cup of buttermilk. In my country is really hard to find it in the stores so I usually use a substitute (milk and lemon juice drops).
But I'm going to try this recipe and I still have sour cream at home (I can't find a use for it) and I was thinking: could I use the sour cream instead of the buttermilk? Or would it be a disaster?
What is your experience with this? What do you think?
I think it would probably work well. Sour cream has more fat than most buttermilk (although that varies greatly) and is thicker. I might thin the sour cream with milk or water to the consistency of buttermilk. The type of buttermilk that i use which is a full fat type is the consistency of thick cream. my sour cream is about 40 grams of fat per cup, and my buttermilk is about 10, so if you use 1 part sour cream to 3 parts water or low fat milk, the fat will be about right. I just tried it with 1 part sour cream to 3 parts NF milk (just a very small amount for fun), and the consistency was pretty close. Maybe just a little less milk. I bet it will work, but the only way is to try it and see. Let us Know!
Thank you Yortma! :)
I'll try the 1 part sour cream to 3 parts of low fat milk as you said.
I'll make them friday so I promise to post the resul until Sunday max.