BUTTERMILK SUBSTITUTE No buttermilk on hand....try souring milk to use in the place of buttermilk. Here is the easy how-to-do:
- Warm the milk slightly for best results. (Microwave on HIGH for short periods of time i.e. 25 seconds, then stir well. Repeat until milk has been warmed through.) -
To each cup of warmed milk add 1 1/2 Tablespoons of fresh lemon juice OR 1 1/3 Tablespoons of cider vinegar to above milk amount. Stir well.
- Allow this mixture to set while putting the rest of the ingredients for the recipe together. Allowing the milk to set will give it time to thicken. The soured milk should have the consistency of buttermilk or yogurt. This proportion can be doubled. Note: At times the soured milk will be extra thick, a bit more soured milk may have to be added to the recipe to get the proper consistency.
- Plan to use the same amount of soured milk as is called for buttermilk in the recipe.
- If the recipe only calls for 1/2 cup of buttermilk...it is best to 'sour' a whole cup of milk for a more even consistency. Just refrigerate the leftover soured milk and try using it for buttermilk pancakes the next day! Milk that you have soured will keep in the refrigerator for 3-4 days. Place in a tightly covered container.
(found this on the internet so maybe it's good info, maybe not?)
Here's the situation. I can't purchase Whole Fat Buttermilk locally. They just have low fat sometimes. There are many tempting recipes I'm discovering with WFB as an ingredient.
The store does sell powdered buttermilk, but having used powdered whole milk before, I doubt that powdered buttermilk will be satisfying in a pastry( I may also be wrong about that.)
So it occurred to me that I could sour whole milk with the lemon or vinegar method and get good richness and flavor. (I may also be wrong about that.)
(this is part of the down side of living at the top of the planet in the boonies.)