I am currently trying out new cake recipes, and some of them have buttermilk in them.
I have heard that you can add something to normal milk to make it into buttermilk. Is this correct? If it is - what do you add and how much? Or would you just recommend buying buttermilk?
Thanks in advance!
I tried the powdered buttermilk before but hate the lumps. I just buy fresh buttermilk when I need it now. If I forget to get it or try baking with what's on hand and don't have any, I will just add lemon juice or vinegar. Incidentally, when you've added an acid, it's also called clabbered milk.
I love powdered buttermilk. I use it in alot of my baking, especially when substituting fruit for water/milk because I still get the benefits of the buttermilk instead of simply replacing it. It's also cheaper in the long run and easier to keep. Bob's Red Mill makes some good buttermilk powder and it's more concentrated so you don't have to use as much as some of the other brands.
LaSombra,
Can you talk more about that? Do you add the fruit in equal volume to replace the water/milk? Then how much powdered buttermilk do you add? I'm new to messing with recipes to make them my own, so I'd love to hear about this!
Cheryl
LaSombra,
Can you talk more about that? Do you add the fruit in equal volume to replace the water/milk? Then how much powdered buttermilk do you add? I'm new to messing with recipes to make them my own, so I'd love to hear about this!
Cheryl
Well, when I add fruit, I always do it blended but it really depends on the fruit. Bananas and strawberries, for instance, are only 90% water so you have to make an adjustment when replacing in the recipe (add a little more). If you were to put an equal amount, there wouldn't be enough liquid in your recipe. My yellow cake recipe is linked here in my profile and has variations in it.
I'd rather adjust my yellow recipe and have variations than to have all different recipes just because it could get really confusing and all these recipes everywhere. I don't use it for everything, of course, but it helps with several flavors.
Hope this helps 
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