Buttermilk

Decorating By alaskagirl3 Updated 17 Dec 2006 , 2:38am by Ursula40

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alaskagirl3 Posted 16 Dec 2006 , 12:26pm
post #1 of 7

If a receipe calls for Buttermilk and I don't have any what can I use instead? Sourcream?

6 replies
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mcdonald Posted 16 Dec 2006 , 12:33pm
post #2 of 7

you can add lemon juice to milk. I have had to do that several times. I don't remember the proportions though. I think it is like a tablespoon to every cup? You might be able to search the net for directions. I have my Southern Living cookbook that I pull out everytime I have to use it. I hate to have to buy that quart of buttermilk for just a cup or two of the stuff!!!

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jmt1714 Posted 16 Dec 2006 , 1:15pm
post #3 of 7

you can just use regular milk. it will not have the same tang, but it will work.

I find that buttermilk keeps for quite a long time.

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kello Posted 16 Dec 2006 , 1:25pm
post #4 of 7

You can also use vinegar....does the same thing if you don't have lemon juice. I think it's a tablespoon as well per cup.

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tiggy2 Posted 16 Dec 2006 , 1:25pm
post #5 of 7

You can also add 1 tablespoon vinager to 1 cup milk and let it set a couple of minutes. That's all I ever use and it works fine.

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MomLittr Posted 16 Dec 2006 , 1:37pm
post #6 of 7

I very rarely use buttermilk, so bought the dried buttermilk in my baking section to keep on hand.

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Ursula40 Posted 17 Dec 2006 , 2:38am
post #7 of 7

Milk with vinegar works beautifully, we don't get buttermilk in China and that's the way I do it

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